Delicacies of North India

Day 1

You will be met on arrival at Delhi airport by a Travel The Unknown representative and brought to your guesthouse. Check in at the guest house. Rest of the day at leisure. In the evening, leave for Chor Bizarre Restaurant where in you experience the Kashmiri Wazwan cuisine (typical of North India), prepared by one of Delhi’s most experienced chefs. Chor Bizarre is the only Kashmiri Wazwan restaurant outside the Kashmir Valley, and has access to the secrets of this particular type of cooking. The chef gives a personal demonstration of the Wazwan cooking describing the spices used and the difference each spice makes to the complete flavour of the dish. Overnight in Delhi. Meals: L

Day 2

After an early breakfast, leave for a heritage walk of Old Delhi. You shall be taken by car to Old Delhi, from where the heritage walk begins. Chandni Chowk is the major street in the walled city of Old Delhi, which was originally called Shahjahanabad. The walled city, which includes the Lal Qila or Red Fort of Delhi, was established in 1650 AD by the Mughal Emperor Shah Jahan.

The Spice Bazaar, or Khari Baoli, is a street in Old Delhi known for its wholesale grocery and is one of Asia’s largest wholesale spice markets selling all kinds of spices, nuts and herbs. Operating since the 17th century, the market is situated close to the historic Delhi Red Fort. Learn about the spices on sale and smell their aromas. After exploring Old Delhi, we leave for our homestay where your host will give a full demonstration of how to cook a delicious Indian lunch. You can also interact with the family and get to know more about Indian culture and diversity. You get to join in with the cooking learning about the staples of Indian cuisine and the various types of Indian breads.

Lunch starts with a welcome drink, soft drinks followed by hot starters. The main course includes lentils, meat and vegetable curries, seasonal vegetables, parantha, papaddums, pickels and salad. The meal is sealed with a sumptuous Indian dessert. Evening at leisure. Overnight in Delhi. Meals: B,L

Day 3

Transfer to airport for morning flight to Dharamsala. On arrival, transfer to the splendid Clouds End Villa. It is a sprawling nine acre property with its own gardens and forests. Enjoy a welcome drink, refresh yourself and spend the rest of the afternoon in nearby McLeodganj, the official residence of the His Holiness the Dalai Lama. Visit the monastery and the local bazaars. Return to Clouds End Villa at around 7 pm for your evening cooking class. This includes discussion and demonstration of a simple Indian meal wherein you will also interact with the main chef and two other cooks. This will be followed by dinner and drinks. Overnight in Dharamsala. Meals: B,L,D

Day 4

After breakfast, you shall be taken to Kangra with its impressive Fort and stunning Jain temple. Around 12pm, enjoy your cooking demonstration at the Fort with sublime views of the Dhauladhar mountain range. The style of cooking you will be learning is known as Pahari (Himalayan) unique in its taste. After lunch, rest of day free. Overnight in Dharamsala. Meals: B,L,D

Day 5

After breakfast, leave for Amritsar. On arrival at Amritsar, check into your boutique hotel. After lunch and some rest, proceed on a sightseeing tour of Amritsar. Visit the famous Golden Temple located in the heart of the city. Amritsar is at the epicentre of the Sikh faith, where the Golden Temple is the holiest of Sikh shrines. For Sikhs it is both a place where Punjab's wealth is on full display, as well as an important pilgrimage. But it is not only Sikhs who come here. People from all faiths come to the Golden Temple, a tribute to the traditions of a faith whose holy book is a compilation of the writings of men of different faiths. For dinner, visit an authentic, rustic Punjabi restaurant called The Glass. Enjoy delicious tandoori (clay oven cooked) food while getting the most perfect view of the Golden Temple. Overnight in Amritsar. Meals: B

Day 6

Morning free. Around lunchtime, leave for our host's residence for your cooking class. She is a professional Indian cooking instructor and shall organise the cooking demonstration in her lawn. You can follow her demonstration at your own cooking booth. You will learn the art of making tadka (fried spices) for your lentils, and in addition you will cook a three-course meal. You can also roll chapatis and naans (Indian bread). The cooking session ends around 3pm after which you will be transferred to the Wagah Border (India-Pakistan border) to witness the Beating The Retreat ceremony. Afterwards, enjoy dinner and overnight at hotel in Amritsar. Meals: B,L

The Wagah Border, marks the border between India and Pakistan, where each evening a retreat ceremony called 'lowering of the flags' takes place. This has been happening since 1959. The soldiers (the Border Security Force of India and the Pakistani Rangers) indulge in an energetic parade, in what first may appear slightly aggressive and even hostile to people watching it for the first time! However, the paraders are meant to be imitating the pride and anger of a cockerel! Donning colourful turbans, the troops of each country put on a show you will never forget! Occasionally, the border officials from the two countries walk over to the offices on the other side for day-to-day affairs.

Day 7

After breakfast, transfer to the airport for your flight to Delhi. On arrival in Delhi, have lunch and leave by road for the ancient fortified hill town of Patan in Rajasthan. Located above the city of Patan is Patan Mahal, a delightful palace representing traditional Rajasthani architecture. The city dates back to the 12th century and has been home to one of the erstwhile ruling families of Delhi. Historically, Patan has been an important out-post for the capital, having played the backdrop for numerous wars featuring many ancient Northern rulers. Reach Patan Mahal by 5pm and after checking in, gather in the garden for drinks and the cooking demonstration. Learn traditional Rajasthani cooking in the beautiful outdoor surroundings. Evening free to relax. Meals: B,D

Day 8

After breakfast, check out and leave for Jaipur (2 hours by road). After checking in at the stunning heritage hotel, Dera Mandawa, leave for your sightseeing tour of Jaipur. You shall visit the Wind Palace, Water Palace and impressive Amber Fort. For lunch, leave for Dera Amer where you will learn more about typical Rajasthani cooking in vast open gardens. Afterwards, board your elephant for a safari in the nearby forests. Return to the hotel in the evening. Overnight in Jaipur. Meals: B,L

Day 9

After breakfast, visit the local spice market and bazaars. Later on take in some more sights, including the ornate Wind Palace. Afterwards leave for Agra, and have lunch en-route. Stop off at the fortified ghost city of Fatehpur Sikri, before arriving early evening at your homestay in Agra. Dinner at the homestay. Overnight in Agra. Meals: B

Fatehpur Sikri - the 'City of Victory' - is a UNESCO protected World Heritage and was built during the second half of the 16th century by the Emperor Akbar. It was the capital of the Mughal Empire for only some 10 years. The complex of monuments and temples, all in a uniform architectural style, includes one of the largest mosques in India, the Jama Masjid. (credit: www.unesco.org)

Day 10

Sunrise visit to the Taj Mahal. Breakfast at hotel and then proceed for a sightseeing tour of the majestic Agra Red Fort. Afterwards, we head off to our host's (Krishna's) residence, located in green, quaint surroundings, where you will experience the fabulous Indian High Tea. Krishna’s late husband Flight Lieutenant Dev, was in the first paratroopers regiment of India. Today Krishna’s household consists of her son-in-law, daughter and 2 grandchildren. The cooking sessions at Krishna’s home are not the classroom style cooking classes, but are an eclectic mix of socialising, cultural exchange, bonding and of course, delicious food! Krishna is joined by her daughter Ipsita for help during these sessions. Ipsita has been a hotelier in her early years and now works with a primary school. You learn all about various Indian snacks and knick-knacks! This includes a High Tea menu of 4 -5 Indian snacks and tea/coffee. This is followed by a participatory demonstration of 2 snacks. Return to your homestay and relax in the evening. Meals: B, High Tea

Taj Mahal - an immense mausoleum of white marble, built in Agra between 1631 and 1648 by order of the Mughal Emperor Shah Jahan, is the jewel of Muslim art in India and one of the universally admired masterpieces of the world's heritage. It no doubt partially owes its renown to the moving circumstances of its construction. Shah Jahan, in order to perpetuate the memory of his favourite wife, Mumtaz Mahal, who died in 1631, had this funerary mosque built. The monument, begun in 1632, was finished in 1648; unverified but nonetheless, tenacious, legends attribute its construction to an international team of several thousands of masons, marble workers, mosaicists and decorators working under the orders of the architect of the emperor, Ustad Ahmad Lahori.

Situated on the right bank of the Yamuna in a vast Mogul garden of some 17 ha, this funerary monument, bounded by four isolated minarets, reigns with its octagonal structure capped by a bulbous dome through the criss-cross of open perspectives offered by alleys or basins of water. The materials were brought in from all over India and central Asia and white Makrana marble from Jodhpur. Precious stones for the inlay came from Baghdad, Punjab, Egypt, Russia, Golconda, China, Afghanistan, Ceylon, Indian Ocean and Persia. The unique Mughal style combines elements and styles of Persian, Central Asian and Islamic architecture.

The Taj Mahal's pure white marble shimmers silver in the moonlight, glows softly pink at dawn, and at close of day reflects the fiery tints of the setting Sun. From an octagonal tower in the Agra Fort across the River Yamuna, Shah Jahan spent his last days as a prisoner of his son and usurper to the empire, Aurangzeb, gazing at the tomb of his beloved Mumtaz. (credit: www.unesco.org)

Day 11

Early morning leave for the railway station to catch the train to Lucknow. Upon arrival, transfer and check into your hotel. After lunch, afternoon at leisure. In the evening, you visit a local aristocratic residence and are welcomed by the host himself. After the customary greetings - Aadab - you are seated in his decked-up family museum that houses antiques and artifacts inherited by him. A short introduction with his family and you will be served a soft beverage called Sharbet (herbal or fruit preparation made differently in different seasons). Unwind and chat with the host and his family, where you can hear all about Indian art, culture, cuisine, craft, architecture and history.

Move on to the kitchen to learn secret recipes from the Awadhi menu, and finally to the dining hall where the host himself serves you Awadhi delicacies on the floor setting called Dastarkhwan.Try out the different delicious regional specialities, including: Kebabs, Korma, Saalan, Pulao, Biryani, Sheermal, Rumali Roti, Roghni, Shahi Tuqda and Phirni. The meal ends with Paan and a lot of knowledge about cooking, serving and eating these exotic preparations. Return to your hotel with a full stomach! Overnight in Lucknow. Meals: B,D

Day 12

After breakfast, leave for a sightseeing tour of Lucknow – the City of Gardens and the 18th century capital of the Nawab Wazirs, a centre of culture and tradition. Visit sites including the great Imanbara, Jama Masjid, Picture Gallery, and more. The afternoon is free to wander the local markets or just relax. In the evening we wander and sample the food from Lucknow's fabulous roadside eateries. This is a must-do experience for all foodies! Your guide will be on hand to explain all of the delicacies on show. For those not wanting to eat with hands, cutlery will be available. If you do not wish to sample these roadsight delights, then alternative arrangements for dinner can be made in a local restaurant. Return to hotel and overnight in Lucknow. Meals: B

Day 13

After a relaxed morning in Lucknow, leave for the airport for your afternoon flight to Kolkata. You will greeted at the airport by our representative, and then transferred to the hotel. Evening is at leisure. You will have dinner at one of Kolkata's best restaurants, where you will enjoy authentic Bengali cuisine. Return to hotel. Overnight in Kolkata. Meals: B

Day 14

After breakfast, set off on a walking tour of this intriguing city. You will take in some of the lesser-known streets of Kolkata famous for carpentry and metalwork. Visit the colourful flower and fruit markets, one of the largest in India. Stop off for chai at one of the foodstalls. Pass by wrestlers limbering up for traditional Indian wrestling, then hop on board the water taxi that ferries passengers along the River Hooghly. The walk reveals the history of the Bengal Renaissance in the 19th century which had influenced the Bengali intelligencia and later the political struggle against British rule. Have lunch at a local restaurant and enjoy a coffee break at the historic Old Coffee House, always buzzing with intellectuals of the city. Rest of the afternoon is free.

In the evening, visit Kewpies Kitchen, a popular Bengali speciality restaurant, which started off as a small, unassuming, family-run restaurant over a decade ago but has taken the city of Kolkata by storm. The restaurant is located down a hidden street and offers you an intimate dining experience.The highlight of Kewpie's menu is their traditional Bengali Thali (platter). The food is presented in small terracotta bowls, served on banana leaf on a round terracotta plate. The food, most of which is likely to be a new experience for your tastebuds, is superb. After savouring another delicious meal, return to hotel. Overnight in Kolkata. Meals: B

Day 15

After breakfast, take in Kolkata's rich colonial history on a half-day sightseeing tour, visiting Victoria Memorial, High Court, St Paul's Cathedral and the Marble Palace. Also visit Mother Teresa's Mission. Afternoon free. Evening, transfer to airport for return flight. Meals: B