India Cooking,India Cooking Tour,India Cuisine,Cooking Tour To India,Food From India,Indian Cooking Tours,Indian Cooking Food

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Just as Japanese sushi relies on the freshness of the meat and Chinese food relies on the various sauces to impart the right flavor and taste, Indian food relies on the spices in which it is cooked. Spices have always been considered to be India's prime commodity. It is interesting to see an Indian cook at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him/her. A foreigner can discover the many differences in the foods of various regions only after landing in India, as most of the Indian food available abroad, is the North Indian and Pakistani type. The variation in Indian food from region to region can be quite staggering.

It is these complexities of regional food in India that make it a so very fascinating try!

Indian Cooking - More Information

For example, Brahmins (one of the highest orders of caste) are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, they consume a lot of fish. Southern Indians generally speaking, have been orthodox in their tastes, probably because eating meat when it is hot all year round can be difficult. In the North, the weather varies from a scorching heat to a nail-biting cold, with a sprinkling of showers in between. So, the food here is quite rich and heavy. Also, the Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan.

In the arid areas of Rajasthan and Gujarat, a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits. Tamilian food uses a lot of tamarind to impart sourness to a dish, whereas Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus.

Most Andhra food tends to be quite hot and spicy. Eating a banana or yogurt after such a meal can quench the fires raging within the system. Hyderabad, the capital city, is the home of the Muslim Nawabs(rulers) and is famous for it's superb biriyani, simply delicious grilled kababs, kurmas and rich deserts(made with apricots).

In Kerala, lamb stew and appams, Malabar fried prawns and idlis, fish molie and dosai, rice puttu and sweetened coconut milk are the many combinations eaten at breakfast. Puttu is glutinous rice powder steamed like a pudding in a bamboo shoot.

Sweets are very popular all over India and are usually cooked in a lot of fat. 'Jalebis', luscious pretzel shaped loops fried to a golden crisp and soaked in saffron syrup can be had from any street vendor in North India. 'Kheer' or 'payasam' are equivalents of the rice pudding and 'Kulfi' is an Indian ice cream made in conical moulds and frozen.

Tea is drunk as a beverage in India. Tea from the hills of Darjeeling and Kalimpong are boiled in milk and water and served with a liberal dose of sugar. Filtered coffee is a favorite among South Indians and is a very sweet, milky version of coffee.

Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it's aphrodisiacal properties! Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox.

Choose from the various cuisines and personlize according to you.

One of the option may be a Kerala Cookery Tour.

. Other Options may be:-
. North India Cookery Tour
. South India Cookery Tour
. East India Cookery Tour
. West India Cookery Tour

Duration: 9Nights / 10 Days

Day 1:
Arrive Cochin and transfer to Coconut Lagoon.
Sunset cruise on a Rice Boat .
Dinner and overnight COCONUT LAGOON.

Day 2:
After breakfast short cruise to "Philip Kutty's Farm" (A small home stead on an island).
See the cultivation of various tropical fruits and vegetables and also a short demo of simple home cooking.
Return to Coconut Lagoon for a talk on backwater food and cooking with a demo follwed by lunch.
PM : At leisure.
"Sadhya" Food served on banana leaf

A cultural show follwed by Dinner.

Day 3:
After Breakfast demonstration of preparation of a "Sadhya"(vegetarian wedding feast)
Lunch would be sadhya - food served on banana leaf (to be eaten by hand).
PM : At leisure
Cultural show followed by dinner.

Day 4:
After Breakfast proceed to periyar. Check in Spice Village followed by lunch.
PM : Boat Safari in Lake Periyar.
Dinner and overnight Spice Village.

Day 5:
After Breakfast visit a Spice Plantation and Tea Plantation.
Lunch and Leisure Late afternoon cooking demonstration.
Theme - cooking with spices.Dinner and overnight.

Day 6 :
Early morning tour of Spice Village to indentify various spice plants growing in the village. After Breakfast cookery demo followed by lunch. Late afternoon walking tour of Kumily and the Spice Shops .Dinner and overnight.

Day 7:
After Breakfast proceed to Cochin. Stop at the plantation Bungalow for a typical home lunch. Proceed to Cochin. Dinner and overnight Cochin.

Day 8:
After Breakfast city tour of Cochin including the ancient Spice Market at Mattancherry and Chinese Fishing Nets. Proceed to Brunton Boatyard for a "History" lunch. Return to Casino. Kathakali performance followed by dinner.

Day 9:
Half-day hands -on experience with Hotel Chef on various Kerala Food.
PM : Leisure.
Farewell Dinner.

Day 10:
Departure Cochin.
End of Service.

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