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LOS ANGELES, February 1, 2006 - Experience the Indian way of life through traditional cuisine. Travelers of SITA World Tours will enjoy the legendary hospitality of India and truly understand the meaning of “Athithi Devo Bhava” or “the guest is God.”

For 18 days, clients of SITA will take a journey that will illustrate the various delicacies of India’s diverse regions while experiencing the different religions, cultures, and languages that make India so unique.

Starting in November 2006, SITA’s brand new Cuisine Tour of India treats visitors to North Indian & Mughlai cuisine, Rajasthani & Parsi cuisine and South Indian cuisine:

North Indian & Mughlai Cuisine – The influence of the Mughal rulers, who governed India from the early 16th Century till the early 18th Century, is perhaps most visible through their culinary conquests. With the advent of the tandoor, an earthen oven, Mughals used to make rotis and kebabs. Some of the famous Mughlai food today includes Tandoori chicken, seekh, and boti kebab. Aromatic spices and ghee (margarine) help make Mughlai food a very rich form of cuisine.

Rajasthani Cuisine – Gram, flour and Besan are the three major ingredients used to make some of the Rajasthani delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state of Rajasthan for preparations of Rabdi, Khichdi and Rotis. This cuisine has lots of spices in it and can be very hot.

Parsi Cuisine – One salient feature of the Parsi community has been their cuisine, which is an amalgamation of all the techniques of cooking found in India and several worldly methods. The Parsi cuisine is deliciously spiced and recipes for such specialty dishes as "Dhansak" are closely guarded family secrets. In Bombay, guests of SITA will have the opportunity to see how a famous Bombay chef prepares a Parsi Wedding lunch.

South Indian Cuisine – The cuisine of the south is generally light on the stomach. Rice is the staple of the south Indian meal and traditional south Indian food is served on a banana leaf. Each dish has its own specific place on the platter and has to be served in a particular order. South Indian snacks, such as idli, dosa, and vada, are popular throughout the country.

The tour departs North America on the 9th of November and returns on the 26th.

SITA, with over seven decades of experience as a tour operator, provides luxurious and customized programs to worldwide destinations, including Africa, Australia & New Zealand, China & the Orient, Europe, India, and South America. For more information, please call 800.421.5643 or visit

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Max Ali Pete Sohi
800.421.5643 x.1502 800.421.5643 x.1506




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