- Overview
- Tour Outline
- Inclusions
- Exclusions
- Booking
This is not just a culinary tour of Delhi and its food.
This will be a journey into the history of the food of Delhi, the logic behind the usage of spices, and also walks into the areas popular for some of the dishes that have become the pillars of Mughlai cuisine.
We walk the by-lanes of Shahjehanabad - the original Delhi, and taste the smorgasbord of Offerings that haveÂ
Itineraries
Day 1
Date : December 5, 2020
Respective Destinations to Delhi
You arrive into Delhi and we meet you at your port of arrival and escort you to a hotel for an over night halt.
Day 2
Date : December 6, 2020
Exploring the Food Market in Old Delhi
We kick start the day with breakfast and drive down to the old part of Delhi, known as Chandni Chowk, the heart of all street food popular in Delhi. Be it the Dahi Bhallas, Gol Gappa, or the Paapdi Chaat., the Samosas and Jalebis.
There are some pretty interesting stories around the food of Delhi and that calls for a break in-between to savor and talk about over the ubiquitous cup of chai.
In Chandni Chowk, you will savor the flavors from the Mughal era. Many of the dishes are still being cooked in the same way, using the same spices, and in some cases, the same recipe that has been handed down from one generation to another.
Then there is the spice market in Khari Baoli, the oldest and the biggest in Asia. Here you find shops selling from the basic of spices to the exotic ones like
Our dinner would be at one such legendary joint, called Karim's. The original place came into existence in 1913 and has been serving some lip-smacking dishes since then.
They may have spruced up the place to bring it into the current century, but the cooking techniques are still the same.
We return to the hotel for much-needed rest and sleep.
Day 3
Date : December 7, 2020
Experience the Tibetan Influence
Delhi has a pretty big area known as "Little Tibet" which is home to the Tibetan population who have settled here since the 1960s.
This area has become popular with tourists and students alike for the budget accommodations and guesthouses that dot the settlement and the plethora of restaurants serving authentic Tibetan cuisine and some Indianized versions as well.
We experience authentic fares like Thukpa and the Thenthuk and the favorite Momos, dumplings stuffed with either pork, chicken, or a vegetable mix and then steamed to perfection, served with a super hot chili sauce.
After an exhausting journey to the land of the Lamas, we head back to the hotel for a much-needed rest.
Day 4
Date : December 8, 2020
Experience the Afghan Influence
The whole cuisine of Delhi is more or less based on the food that came along with the Mughals, whose food had a big Afghan, Turkic or Persian influence.
The difference being that in Afghan cuisine, the dishes are more rustic and less refined than their cousins from the Mughlai cuisine. Yet, there are some superb dishes that stand apart.
Dishes like Sheer Yakh, ice cream of sorts, is one such prime example. Afghan cuisine borrows pretty heavily from the Uzbek & Tajik cuisines for dishes like the Qabili Palau, Mantu (dumpling), shorba and bolani
Day 5
Date : December 9, 2020
Cooking up a Storm!
We start the day with breakfast and then board the cab waiting to take us to our kitchen.
This is is a residential kitchen where we will learn to make the following dishes:
Chicken Korma
Mutton Biryani
A Raita
Phirni.
The class will last for almost the whole day as some of the dishes will need elaborate prep and cook times. We will be filling up the gaps with some much-needed tea breaks and exchanging travel stories.
This will be a much more hands-on class where we will assist each other in the making of the dishes.
Day 6
Date : December 6, 2023
Delhi to Onward Journeys
The day starts with breakfast and we meet you at the hotel as you check out and proceed for your onward journeys.
No details found.
No details found.