WHAT'S COOKING?
Regional Indian cooking in situ. Abundant seafood and vegetables in Kerala; refined complexity in Lucknow. Deborah Ratcliffe shows the way.
MENU
Only one hands-on session per two-week tour. But there are lots of talks and demonstrations, visits to markets and spice plantations, and meals from rustic in Rajasthani to Hindu vegetarian.
ADDED INGREDIENTS
Time on the beach in Kerala, and a chance to take in the Taj Mahal on the northern tour.
WHERE AND WHEN
Tours run in October and November, with a maximum group size of 15. Accommodation is in five-star hotels in the north; and at the best available hotels in the south.
CONTACT
Indus Tours & Travel, MWB Business Exchange, 2 Gayton Road, Harrow, Middlesex (020 8901 7320; www.industours.co.uk). |
