Learn Indian Cooking


Time tested food of an ancient land

Too Tasty – This pretty much sums up Indian food. The most ancient civilization in the world boasts of a 5000 year old culinary history sprinkle on it the mega diversity that this subcontinent offers add to that the varying influences brought into this land by the various rulers and travellers all such factors has simply added to the flavour and made Indian food richer and brilliantly spicier.


During your journey to India while you enjoy the vivid culture and wildlife, both of which have influenced our food. Culture due to the influence of to begin with the Indo- Aryans – Greeks, Arabs and Anglo Saxons and why forget our northern neighbour the Chinese, along with them different taste buds and acquired tastes. The forest gave spices and herb and the likes of curry leaves, cinnamon, basil the gift is unending.


Your culinary journey will begin from Delhi where master chef  (DAC!!) will initiate you into the art of  Indian cooking based out of his homestay, you’ll be most delighted as he takes you for a food walks in the narrow historic lanes of old Delhi and show you culture from a stomach point of view.

Stove in the forest-

Once you reach Uttarakhand you’ll be under of supervision of cooks, housewives and lodge owners who will introduce you to the great art of home cooking. Here you’ll also have the privilege of being introduced to the largely unknown Pahari (mountain folks) cooking.

Pahari people are very hard working. They work long hours in unsociable climates and their diet needs to be flavourful, filling, nutritious and easily prepared. It is unpretentious and based on easily obtained seasonal ingredients. Recipes are wholesome, effortlessly prepared and come to the table fresh of the flame, steaming hot and comforting. In a rural Pahari kitchen the day will begin with a hurried meal of mandua (finger millet flour) rotis or bhari rotis (thick rotis usually stuffed with dal) eaten with ghee and/or lehsun ki chutney, (made by pounding green garlic shoots with salt in a mortar). The main meal of the day is usually made up of the Indian staple of rice and dal, supplemented by large quantities of leafy greens when in season. The meal could be enhanced with chutneys or pickles. In the winter, when fresh produce is not as easily available, preserved or dried foods stored in the seasons of plenty will complement the main meal.


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What You'll Do

Food and beverage department at most camps and lodges is quiet professionally run, with friendly and helpful staff who are more than happy to take you through the finer points of what makes a stay so special. 


The cook will be happy to share expert Recipes and cooking tips for cuisines ranging from Indian appetizers and snacks, Indian Pickles, Indian Breads, Festival Foods, Biryani & rices, NonVegetarian, Baking, Indian Beverages, Soups and Salads, Indian Vegetarian to Sweets and desserts, Tandoor etc with tips.

You’ll still be left with quality time to indulge in the numerous activities like mammal or studies in the Tiger Reserve or hikes in the wooded hills to explore and conserve.

Cost :

INR 2000 per person per day. Write to us to tailor-make this holiday.

Best Time To Come

All year round. Lean monsoon season you’ll get undivided attention of housewives and chef’s.