NEWS & EVENTS
Culinary Tour of India February 11- 25 2009
I am delighted to invite you to go on a trip of a lifetime with me. This culinary adventure to India takes us through the north and the south and will open your minds and palates to the diversity of the legendary cuisine of this ancient land. Along the way we will tour the cultural sites and learn from professional chefs and from renowned home cooks too, all the while enjoying the comforts of some of the world's best hotels.
You will feast on the food of the Moghuls and the outstanding grilled foods of the North West Frontier Province (as it was called in the days of the British, and which is now a part of Pakistan) at the world famous Bukhara restaurant. And in the south we will feast on the freshest seafood from the ocean, seafood that was swimming just a few hours earlier, both on the east and west coasts. I promise you a mind-blowing, never to be forgotten culinary experience.
Am I biased? Of course! Am I excited to have this opportunity to accompany some of the most discriminating professionals in the country on this journey? A resounding yes! I am thrilled to have this opportunity to show off the country of my birth – an ancient country which is at the same time very 21st century too. We will revel in the culture, the color and the cuisine of India and come away with unforgettable memories of a lifetime.
Land Tour Cost: USD $7,975 per person sharing Single Room Supplement US$ 2,835
Intra India Airfare: USD $839 per person JAI / BOM / COK / MAA
* subject to applicable air taxes
For full information, costs, itinerary, inclusions, exclusions and other important information, please download the PDF Brochure by clicking here
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- Reflections on the February Culinary Tour of India. April, 2009
- Culinary Tour of India February 11- 25 2009
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BEET AND ORANGE RAITA WITH WALNUTS
½ teaspoon cumin seeds
2 cups plain non-fat yogurt
I large potato, cooked, peeled and cubed
1 medium orange, peeled and sectioned
1 medium beet, peeled and cubed
¼ cup chopped walnuts or pecans
Salt and freshly ground pepper to taste
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)