Delhi - Amritsar - Lucknow - Agra - jaipur - Delhi
Heart of India is delighted to launch its special cuisine tour along with the opportunity to visit the most exotic places in India by rail. For those who are open to the idea of trying new cuisine and have a love for rail journeys, this is a delightful 12 day journey. Travel to the unique Indian cities of Delhi, Amritsar, Lucknow, Agra and Jaipur on the famous Indian train Shatabdi Express to taste the exotic cuisines including Mughlai, Punjabi and Awadhi
These luxury train journeys will take you to places offering superb Gastronomical Delights
The Cuisines on offer on Tour
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India, especially Delhi. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.
Amritsari / Punjabi
Punjabi cuisine is food from the Punjab region of northwestern India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes.
Unknown to most, Amritsar, the Indian border town aligned with Pakistan's Lahore, is not just another clichéd destination for butter chicken – that quintessentially Punjabi staple – but a foodie's drool delight. Inveterate foodies, sign up for the gastronomic delights Amritsar offers. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. The pista lassi, saffron-mixed lassi of Amritsar is so very popular today. There are certain dishes which are exclusive to Punjab, such as sarson da saag and makke di roti The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi specialty especially for non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab
Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.
The bawarchis (CHEFS) and rakabdars (ASSISTANT COOKS) of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.
Dastarkhwan, a Persian term, literally means a meticulously laid-out ceremonial dining spread. It is customary in Awadh to sit around and share the Dastarkhwan. Laden with the finest and the most varied repertoire of the khansamas (chefs), the Dastarkhwan of the raeis (the rich) were called Khasa (special).
The Train - Shatabdi Express
Shatabdi Express trains are a series of fast (called superfast in India) passenger trains operated by Indian Railways to connect cities important for tourism, pilgrimage for the benefit of the leisure traveler. The Shatabdis are among the fastest trains in India and the Indian Railways considers them as prestigious.
Shatabdi Express trains offer fast connectivity with only a few intermediate stops. They are fully air-conditioned and of a much higher standard than most Indian trains. Shatabdi travelers are provided with bottled water, juice, coffee or tea, and meals relevant to time of day of the journey.
Shatabdi trains are also further distinguished from other trains, in terms of convenience in boarding and disembarking. Most stations give them priority berthing; most of the coaches on the train have only air-conditioned coaches of first class air-conditioned seating. These coaches have wider leg room and offer better food