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India Real Food Adventure

Dig into the sights, sounds and flavours of India on a 15-day food adventure. From Delhi to Goa via Rajasthan and Mumbai, experience everything from street food to home cooked meals, the Taj Mahal to the Amber Fort, and temples to thali. Relax on Goa’s beaches, see Jaipur’s breathtaking Palace of the Wind, explore the vibrant street food scenes of Delhi and Mumbai, and spend time in rural Rajasthan living it up in a 17th-century fort. With a taste of India’s vibrant markets and the chance to cook up a storm yourself, this unforgettable journey will take you to the cultural and gastronomic heart of India. 

15 days, from


per person


12 people max


Trip code: HHZM
Style: Original
Theme: Food


Countries Visited:  India
Accommodation: Hotel (11 nights), Heritage property (2 nights), Overnight sleeper train (1 night)
Transportation: Plane , private vehicle , taxi , train , overnight train
Included Meals:

  • 13 breakfasts
  • 8 lunches
  • 5 dinners

Group size: Minimum 1, Max 12

  • Get a true taste of some of India's finest culinary traditions – Mughal, Rajasthani, and the Portuguese-tinged flavours of Goa – while feasting in local restaurants, street food stalls, rural homes and cooking classes. 

  • Leave with authentic recipes under your belt after you take part in a plant-based cooking class in a Jaipur home, learn how to make thali in Udaipur and find out how to cook Malvani cuisine in Goa.

  • See the rich tapestry of India’s culture and history on display, meeting chai wallahs in local markets, visiting local farming communities and spice growers, and dining in Sikh and Jain temples.  

  • Bask in the ivory glow of the inspiring Taj Mahal in Agra, explore Old Delhi and Jama Masjid, and stand in awe of the Hawa Mahal and Amber Fort in Jaipur.

  • Grab a fork and dig in – this trip introduces you to some of India’s most iconic dishes like kachori, kulfi, chai, paratha, chaat, thali and heaps more.


Show Full Itinerary

Day 1: Delhi

Namaste! Welcome to India. Delhi is an exciting and chaotic capital city filled with historical sites, museums, galleries, shops and endless bazaars. There’s plenty to see, do, and eat. Your adventure begins with an important welcome meeting at 6pm where you’ll meet your local leader and fellow travellers. Afterwards, celebrate the start of a memorable food adventure with a short stroll to a local restaurant. Here you'll enjoy your first taste of North Indian cuisine over a delicious (and completely vegetarian) thali feast. A thali is an assortment of small dishes put together on one platter – the perfect way to sample a range of flavours. After dinner, your leader will take you to a hole-in-the-wall eatery where you may like to sample some of Delhi’s best kulfi falooda, a delicious ice cream-style dessert. 

Day 2: Delhi

Ready your appetite and venture out to Old Delhi, wandering through alleyways for an authentic Delhi street food breakfast. Perhaps pick up some deep fried kachori, potato curry, sweet fried jalebi or paratha flatbread. Keep your eye out for the local chai wallah, renowned for his delicious milky tea. Next, jump on the city's metro system and head to Jama Masjid, Delhi's oldest mosque. After some time to marvel at this ancient building, hop aboard a rickshaw and head to Chandni Chowk, one of the oldest and busiest markets in Old Delhi. Visit the spice warehouses in the back alleys of Khari Baoli and meet a seller to learn about the spice mixes they take to market. Visit the Gali Paranthe Wali (lane of parathas), which has been in operation since the 1870s. Parathas are one of the most popular unleavened flat breads in Punjabi North Indian cuisine, so taste some delicious variations with fillings like potatoes, cauliflower and paneer. While Hinduism is the dominant religion in Delhi, there is also a significant Sikh population, which you’ll learn more about over a vegetarian lunch at a local Sikh temple. Tonight, you’ve got the option to visit a local family for a home-cooked meal. This provides an insight into the day-to-day life of Delhites, so find out some secret recipes, get involved in the meal or just chat with your welcoming hosts. 

Day 3: Agra

Jump aboard a local train for an air-conditioned ride to Agra. Famed for the evocative Taj Mahal, Agra is a city of fascinating history, rich in Mughal heritage, lush gardens and exquisite architecture. Agra is also home to one of the finest looking forts in India – Agra Fort. Enter the dark red sandstone stronghold and search through throne rooms and tiny but ornate mosques. For lunch, join a Mughlai cooking demonstration. Influenced by Central Asian and Islamic recipes, Mughlai cuisine is unique and fragrant. Meet a passionate cook who'll teach you how to prepare classics such as malai ki sabzi (vegetables cooked with cream) and onion paratha (flatbread stuffed with onions and potato), depending on the season. Afterwards, head to the Taj Mahal to explore the grounds and take in the changing scenes as day turns to evening – a truly unforgettable experience. For dinner this evening, why not book onto a chaat crawl? This savoury snack is typically served from roadside stalls or carts and recipes, ingredients and flavours vary from place to place – the perfect excuse to try them all!  

Day 4: Jaipur

Say goodbye to Agra and drive to the ‘Pink City’ of Jaipur. Jaipur was designed by royalty and has delighted visitors for centuries with its pink-hued buildings and buzzing bazaars. Jump on a rickshaw and swing by one of India's most photographed buildings, the Hawa Mahal or 'Palace of the Winds’, to snap some pictures yourself. Then, visit an open air food court where you’ll have the chance to try some local favourites for lunch, like thali, pav bhaji (thick vegetable curry served with bread), masala dosa (a crispy savoury crepe) and plenty of sweet treats. In the evening, you may like to check out the extravagance of a Bollywood blockbuster, with all the Hollywood-style elements of action, romance, drama and music (sometimes all rolled into one), at the spectacular Raj Mandir Cinema. Your leader will also have plenty of dinner suggestions. 

Day 5: Jaipur

Travel out to the old capital of Amber and explore the hilltop complex known as the Amber Fort. Set in stunning surroundings overlooking Maota Lake, this opulent palace is the legacy of a fallen empire and a superb example of Rajput architecture. One of its most spectacular buildings is the Sheesh Mahal – with its walls completely covered with tiny mirrors, the hall becomes a dazzling fantasy with the light of a single match. For lunch, try a local favourite – kachori. Kachoris are deep fried bread stuffed with vegetables and lentils and are one of the most sought-after snacks in north India. If sweets are more your thing, try the mawa kachori – dried fruit and mawa (milk solids) stuffed kachori, deep-fried and coated in sugar syrup. Later on, head to a local home for a hands-on cooking class where you’ll learn how to make some seriously tasty plant-based Rajasthani dishes. One of the meals you might make is the fragrant and flavoursome ker sangri, using dried ker berries and sangri beans. Enjoy the fruits of your labour in the peaceful garden of your hosts, where they grow fresh greens.   

Day 6: Bijaipur

Leave the city behind and drive to a local heritage stay located in the Vindhyanchal Hills in the Mewar region of south-central Rajasthan – a great opportunity to learn about rural life and culinary customs. You’ll also stop en route to enjoy lunch at a local restaurant. Your accommodation for the next two nights will be at 16th-century Castle Bijaipur, now a heritage hotel with domes, arched windows and doorways, all within the original fortified walls. Take in the palace’s blend of colonial and Mughal architecture as you relax by the pool or in the gardens, enjoying the famous Mewar hospitality. 

Day 7: Bijaipur

Today you’ll jump in a jeep and explore the surrounding farming communities. This is a major agricultural area and, depending on the season, you will pass through fields growing wheat, corn, maize, lentils, aubergine, spinach, fenugreek, okra, green chilies, tomatoes, potatoes, gourd, onion and garlic. Some of India’s most-loved spices, such as turmeric and cumin, are also grown here. Return to your heritage stay and join the estate's chef to discover how the ingredients you’ve seen today are used in Rajasthani cooking. Savour the results over a delicious lunch in the palace grounds with your small group – this is an experience you won’t soon forget! 

Day 8: Udaipur

Travel to Udaipur, a charming city known for its Hindu temples and palaces, and small but renowned Jain temples. Jainism is a minority religion in India and is considered among the most rigorous and spiritually motivated diets in India. On arrival, visit a Jain temple for lunch, where you’ll learn about the religion and the food connected to it. Jain cuisine is strictly vegetarian and excludes the eating of root vegetables like carrots, onion and garlic due to the belief that uprooting the plant kills it and the micro-organisms around the roots. Tonight, you’ll have a free evening for dinner. Udaipur has several inviting rooftop restaurants, so climb some stairs, choose a restaurant and settle in to watch the sun set over one of the city’s shimmering central lakes. 

Day 9: Udaipur

Udaipur, also known as the 'City of Lakes', is built around the shores of Lake Pichola and full of fascinating temples, ornate palaces and impressive 'havelis' (merchant homes). Take some time to discover its winding streets and shops full of traditional Rajasthani wares. Visit the City Palace – one of the largest royal palaces in India – and check out the unbelievable treasures within, from vivid murals to antiques and royal utensils. The rest of the day is free for your own exploration. 

Day 10: Udaipur - Overnight Train

Awaken your senses this morning with a visit to a local market to browse fragrant stalls and collect ingredients for a cooking class, where you’ll learn how to prepare a traditional north Indian thali meal. Thali varies depending on which region it’s prepared in, and as you’re in Udaipur, you’ll make a vegetarian thali. Typical dishes include rice, dahl, vegetables, roti, papad (deep-fried flat bread), curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off. After all that cooking, enjoy the fruits of your labour for lunch. Afterwards, transfer by private vehicle to the Abu Road train station. Tonight, you’ll board an overnight train bound for one of India's great cities – Mumbai. The train will depart late evening and arrive after midday tomorrow. 

Day 11: Mumbai

Arrive in Mumbai after your overnight train, reaching your hotel by mid-afternoon. Known as Bombay until its name change in 1995, Mumbai is India's commercial capital and largest city. Some would say that Mumbai is also the food capital of India. This is the heart of Marathi cuisine, but you’ll also find huge culinary diversity that celebrates regional cuisines from across the country. In the late afternoon, wander down Marine Drive to Chowpatty Beach. Enjoy the sunset and snack on bhel puri (tangy puffed rice and vegetable chaat), pav bhaji and other renowned Mumbai street foods. 

Day 12: Mumbai

Time for some sightseeing and soaking up the atmosphere of this incredible metropolis. Marvel at the remarkable Mahalaxmi Dhobi Ghat. At 140 years old, it's Mumbai's oldest laundry, and with over 1000 troughs, it’s also the world’s largest open-air, human-powered one. Next, take in some of the city’s key landmarks, including World Heritage-listed historic railway station, Chhatrapati Shivaji Terminus, and the bustling Crawford Markets. For lunch, seek out a restaurant known for serving Parsi cuisine, whose community is largely concentrated in Mumbai. The Parsi peoples are descendants of Zoroastrians who are believed to have emigrated from Persia to India in the 10th century. Enjoy a post-lunch stroll to the Gateway of India, a monument built to commemorate the landing of King-Emperor George V, the first British monarch to visit India, followed by a browse of the Colaba street market. The rest of the afternoon and the evening are free for your own food adventures. Perhaps take high tea at the iconic Taj Hotel, or stake out one of the fabulous restaurants in this city which cater for all budgets. Your group leader will have plenty of suggestions on where to eat the night away!  

Day 13: Goa

Take a flight from Mumbai to Goa, arriving in the early afternoon. The locals say that time moves more slowly in Goa, so this is a good opportunity to enjoy a bit of tranquillity in an often-frenetic country. Tinged with a Portuguese flavour, the state of Goa is blessed with lovely beaches, rich traditions, World Heritage-listed buildings and mouth-watering food. Goa's dense forested areas and favourable climate also make it a perfect location to grow the spices liberally used in its cuisine.

If you’re feeling daring after dinner, head out to try a taste of feni – a spirit made from either coconut or the juice of the cashew apple, much-loved in this region.

Day 14: Goa

Start the day with a trip to Old Goa, a historic city sitting on the banks of the Mandovi River. While the city is home to around 2500 residents today, between the 16th and 18th centuries Old Goa was a booming spice trade hub with a population of nearly 200,000. Take a walk through streets lined with ancient churches and historic buildings and check out the local market before driving out to a spice farm. Here you’ll learn about how spices are grown, harvested, processed and prepared for use in food and Ayurvedic medicine. See how these spices come together over a freshly cooked lunch at the spice farm before returning to Goa. This evening, take part in a cooking class to learn the secrets of Malvani cuisine, popular in the South Konkan region of Maharashtra and Goa. Find out how to make some classic coastal dishes then tuck into your creations for dinner.

Day 15: Goa

Your Indian food adventure comes to an end after breakfast this morning. If you would like to spend more time in Goa, exploring more of the city, we’d be happy to arrange additional accommodation ahead of time (subject to availability).