A Fusion of Flavours
Indian food is as diverse as her people. The country’s cuisine is a testimony to her cultural, ethnic, and traditional diversity. It is a gastronomic microcosm that will leave your taste buds singing. Every food has a story to tell, from an accidental creation for the sake of survival, to recipes created to please royal palates, from satiating the appetites of an aging monarch, to lip-smacking savoury street fare, we have for you a veritable buffet of mouth-watering delights. Embark on a culinary sojourn and let your taste buds be enticed with melt-in-the-mouth kebabs of Lucknow, peek into the royal kitchen of Jaipur, unveil the secret recipes of Chettinad, discover gastronomic hot spots of Old Delhi, sip tea in a hundred year old Irani Café or create your own unique cocktail. Don’t be afraid of a little heat, there is a reason behind that too. Make sure you bring your appetite!
Jaipur – Cooking Lesson From the Royal Kitchens
Cooking was a fine art to even the royal families, but many exclusive techniques and recipes disappeared with the fall of kingdoms and modernisation. One ruler who takes pride in preserving the rich heritage of these delicacies is Maharaja Digvijay Singh of Sailana. He painstakingly collected and compiled exotic recipes of bygone eras from authentic royal households. Shikaar (hunting) was one of the greatest entertainments of the kings which gave birth to Game Cuisine. One of the star dishes of the Game Cuisine is Jungli Maans which is a mere 5 ingredients recipe.
Know more about this humble dish during a Cooking Lesson at Dera Mandawa with your host and get acquainted with their customs and Rajasthani culture.
Lucknow – The Melt-In-Your-Mouth Kebabs of Lucknow
Lucknow has carved a niche by attracting gastronomes, for the want of discovering and re-discovering the Awadhi Cuisine. It was during the reign of Nawab Asa-ud-Daulah that some of the Awadhi culinary gems came into existence. As the Nawab started losing his teeth, he ordered his khansamas (the royal chefs) to come up with world’s softest kebabs that would be deliciously tender and succulent. A contest was set-up and the winner was Haji Murad Ali who made the world famous galouti kebabs (also known as Tunday ke kebabs).
Hear stories of how the dishes were invented or accidentally discovered on our hop-in hop-out Culinary Walk of Lucknow.
Bhaktapur – The Epitome of Comfort Food
Ask any Nepali what their favourite food is and you’re likely to get a laugh and a ‘dal bhat!’ Yes, Dal Bhat Tarkari is the quintessential Nepali dish and a staple in the rice-cultivating regions. Served on a brass plate, the Nepali Thali is hearty, comforting, and absolutely delicious and consists of rice, lentil, vegetable, homemade Achar (spicy pickle) with the choice of meat (chicken, mutton, fish).
Taste the authentic Nepalese Lunch with Surender and Aphelu made of freshly picked vegetables from their garden.
Mumbai: Bombay, Booze & the Bard
Mumbai – Bombay, Booze & the Bard
The iconic Harbour Bar at Taj Mahal Palace is Mumbai’s first licensed lounge bar that has been pouring drinks since the 1930s, becoming an absolute legend along the way. The creation of their signature cocktail, From the Harbour Since 1933, coincides with the Prohibition Era. Upon hearing news about the repeal of Prohibition, an American yachtsman entered the Taj Mahal Palace and requested the bartender at Harbour Bar to serve a drink to celebrate the occasion. The rest as they say is history.
Bombay, Booze and the Bard focuses on such iconic bars that have significantly contributed to the alcohol history and drinking culture in the city of Mumbai.