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Spice of Life

The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. The cooking style varies from region to region. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. The staple food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one. In modern times Indian pallete has undergone a lot of change. In the last decade, as a result of globalization  a lot of Indians have travelled to different parts of the world and vice versa there has been a massive influx of people of different nationalities in India. This has resulted in Indianisation of various international cuisines. 

To know more about the Indian traditional food, read on...

South Indian Food:

The cuisine of South India is known for its light, low calorie appetizing dishes. The traditional food of South India is mainly rice based. The cuisine is famous for its wonderful mixing of rice and lentils to prepare yummy lip smacking dosas, vadas, idlis and uttapams.

South Indian cuisine includes the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.


Here are some famous South Indian Veg dishes:


Dosa:

Masala dosa is a traditional southern Indian dish that has become popular all over India.The batter for this recipe has rice and black gram beans, making it rich in carbohydrates and protein. Since it is prepared with minimal oil, this makes it an even healthier dish. It can be savored as part of any meal of the day or as a quick snack. Masala dosa is rich in flavor and is especially enjoyed when served with coconut chutney or sambar, a popular vegetable stew, in southern India. Its broth is basically made with tamarind and pigeon peas.


Masala Dosa is synonymous with South Indian breakfast/tiffin. Masala dosa makes for a filling main course due to the stuffing, so it`s no more limited to just breakfast. It is so light that if made at home one could devour at least 3-4 masala dosas. It is important to make the filling well else it would spoil the taste of the dosa too. The stuffing is similar to the masala you would eat with your poori in the Northern states of India. Some of the high end restaurants make the masala rich by adding dry fruits and ghee.



Udid / Medu Wada:

Medu vada is a traditional south Indian appetizer. It is usually prepared at home and served as breakfast, snack or along with main course such as Dosa or Idli. 

There is a wide variety of vadas like Dahi vada which is made from moong dal. This vada is dipped in curd and spices when served. Aloo bonda or Batata vada is another type of vada that is made from mashed boiled potatoes, green chilles, and is coated with besan or gram flour.

Idli chutney:

The word idli originates from a two Tamil words - "Ittu" + "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented urad dal. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida.



South India has hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice. Andhra Pradesh produces fiery Andhra cuisine which is largely vegetarian yet has a huge range of seafood in the its coastal areas. Tamilnadu has Chettinad cuisine, perhaps the most fiery of all Indian food. This style too is largely vegetarian.

Here are some famous South Indian Non-Veg dishes:


Coconut chicken masala:

A slow-simmered spicy chicken curry, seasoned with ginger, garlic, mint and cilantro and enriched with light coconut milk. It is a great meal to serve for company -- colorful, flavorful and very versatile.



Hyderabadi biryani:

Hyderabadi Biryani is the most popular variety of Biryani all over the globe. The name Biryani was derived from the Persian word Beryan which means ‘fried’ or ‘roasted’. Biryani is a rice based food dish combined with rice (basmati), spices, meat, fish, eggs or vegetables. Chicken Biryani is one of the iconic dishes of Hyderabad, India.

Biryani was originated from Iran (Persia) and it was brought to the Indian Subcontinent by Iranian travelers and merchants. Biryani is not only popular in India but also in Arabia and within various South Asian communities in Western countries. Hyderabadi Biryani is an integral part of Indian cuisine and is popularly served at all marriages, feasts, occasions etc. There are about 49 varieties of Biryanis which includes Biryani made of fish, quail, shrimp, deer and hare. The most famous of all, Hyderabadi Biryani is called the “Kachi Akhni” Biryani as both the marinated meat and the rice are cooked together.


Hyderabad Chicken Biryani is truly a classic authentic dish and really comes out well if you have put the right amount of spices and the cooking of the rice to the right consistency. Biryani is one dish which shows off the versatility of spices that are truly exploited in Indian cooking. The three main ingredients for making the Biryani is really a good variety of Basmati rice, Javithri (mace) and mint. Apart from these cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried golden brown onions and saffron are added. A biryani is accompanied with dahi chutney or Raita (curd & onions), mirchi ka salan (big green chilli curry) or bagara baingan (roasted eggplant) and onion rings and lemon wedges.



Coconut milk fish curry:

This dish is same like coconut chicken masala but a spicy fish curry, seasoned with ginger, garlic, mint and cilantro and enriched with light coconut milk. This dish is favorite in Kerala.


Some of the authentic South Indian Sweets that are prepared during Diwali. The preparations start few days before Diwali and all these sweets have excellent shelf life.The preparation requires some care and patience and is usually done together along with the other members in the family.

Here are some famous South Indian Desserts (Sweet dishes):

Payasam:

Payasam/Pongali is the most important sweet made during Sankranthi festival. Payasam is made with newly harvested rice that still has its moist within, along with milk, jaggery and topped with ghee and nuts.

Madatha Kaja:

A special coastal andhra sweet originated from and named after the village Tapeswaram in east godavari district known for its delicacy and taste. Fried layered rolls made with all purpose flour and dipped in sugar syrup.

Sooji Halwa , Kesari Rava:

After the South Indian food, let's have a look at the Gujarati Food.


Gujarati Food: 

Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time

The traditional Gujarati food is primarily vegetarian and has a high nutritional value. The typical Gujarati thali consists of varied kinds of lip smacking dishes. Gujarati cuisine has so much to offer and each dish has an absolutely different cooking style. 

The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace.

A typical Gjarathi Thali:

The traditional Gujarati thali mostly encompasses rotli, dal or kadhi, sabzi also known as shaak and rice. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines. Lot of emphasis is laid on maintaining hygiene while cooking. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.

In the modern era, more and more youngsters have started developing taste for oily spicy food. Even, the modern chefs are coming up with fusion food concept by combining Gujrati food and Western food. Desserts, which were in the ancient times offered only on festivity or some special occasions, have now found their way in the daily meals.

You should not miss the following gujarati dishes:


Khaman Dhokla:

Khaman Dhokla is a very popular farsan savored by Indians around the world. It is traditionally made from bengal gram lentil but a quick and more common version uses gram flour that is equally delicious and authentic. These dhoklas are so soft and spongy that the reference to nylon is really apt!

Khandvi:

Khandvi is a gujarati delicatessen made using gram flour/chickpea flour/besan and flavored with  mustard, sesame, spicy green chillies, and grated coconut, not to miss the asafoetida and fresh cut coriander leaves. They make a great starter or a snack. But as said, in a Gujarati meal, it becomes part of a meal. Serve it warm with mint coriander (green) chutney or savor this as it is, it is surely going to be tingle your senses and palates.

Top 10 must visit places in India

India lies within the Indomalaya ecozone and contains three important biodiversity hot spots.

From the highest point of the Kanchenjunga peak at 8598 meters to the lowest point at 0 meters at the Indian Ocean, India is the land that spells variety.

The 7th largest country in the world, it covers a total area of 3,287,590 sq km in area. It lies in south Asia jutting into the Indian Ocean in its south, undulating over the frozen wasteland of the Himalayas in the north, braving drought in its desert-like west and surviving fierce floods in its east. A substantial portion of northern India is the fertile plain where the great Gangetic riverine system irrigates vast expanses of the land bringing agrarian well being. The Deccan Plateau in Central India is rich in minerals. The Western and Eastern Ghats fringe the southern peninsula and are the setting for coffee, tea, cashew plantations, the Nilgiri langur and gaur, and the silversmith Toda tribal.


In the north-west, Pakistan borders India, and to the east lie China, Nepal, Burma, Bhutan and Bangladesh. To the south lies the teardrop shaped island nation of Sri Lanka. Beyond the peninsula the waters of the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean at the very south wet the shores of India’s 7000 km long coastline. Great vanquishing rivers are worshipped. The Narmada, Godavari, Krishna, Cauveri, the Brahmaputra, Ganga and Yamuna criss-cross the terrain bringing prosperity and fertility and often wreaking havoc in flood. They inspire songs and they bring misery; increasingly they are bringing hydroelectric power to millions across the country.

There are over 1200 bird species including the Great Indian Bustard, the Malabar hornbill, Paradise Flycatcher, cormorants, egrets, darters and migratory Siberian cranes in the winter. India’s jungles, rivers, streams are simply bursting with wildlife, much of it protected in her 80 National Parks and 441 Sanctuaries. Camels in the deserts of Rajasthan, stoic yaks, sure-footed Himalayan Tahr and mountain goats in the north extend the scope beyond just that which is typical to Asian sub tropical forests of sal, shisham and teak. There are mangrove forests in the east and evergreen conifers in the upper climes of Himachal Pradesh and Jammu and Kashmir. 


Common flowers include roses, bougainvilleas, sunny marigold, water lilies, lotus and fragrant jasmine. In the breathtaking Valley of Flowers a sea of lilies, poppy, daisies, holly, pansy, geranium, zinnia, petunia, fox, caryopsis dianthus, saxifrage and calendula stretches out in the shadow of towering snowbound Himalayan peaks.

I'll share some important places you must see in India.

Let's start with the map of India.

There are five main regions in India:

East India	Population:270,673,657	Largest city: Kolkata	Area:425,432 km2
North India	Population:164,588,450	Largest city: Delhi	Area:726,133 km2
Northeast India	Population:044,980,294	Largest city: Guwahati	Area:255,083 km2
South India	Population:252,557,336	Largest city: Chennai	Area:636,236 km2
West India	Population:174,800,087	Largest city: Mumbai	Area:508,042 km2

Being a country full of scenic beauty and cultural diversity, there are lots of tourist attractions in India. These tourist attractions in India are scattered on all parts of the country and are visited by thousands of tourists. Embark on trips to these tourist attractions in India and experience the charm of the place to the fullest.

India offers myriad flavours mingling in the steam of a country coming of age.Teeming with over a billion people who voice over a million concerns in fifteen hundred different languages, India is where people live with variety, thrive on diversity and are too familiar with largeness to let it boggle them. 


Travellers and tourists to India may however not find it so undaunting. Mud huts and mansions face off across city streets and lurid luxury and limp living are inhabitants of the same lane. Just like in the 'masala' box in every Indian kitchen, measures of Calm and "Kaam" (work)craft the people of India. In this beautiful and bountiful land that is India, events, experiences and sensations heap themselves on the tourist at every step. India will be one of the most stimulating places you’ll ever visit, so you must visit.


If you're trying to find out the Top 10 must visit places in India then, read on....


Let's start with the East India region:

The region lies in the humid-subtropical zone, and experiences hot summers from March to June, the monsoon from July to October and mild winters from November to February. The interior states have a drier climate and slightly more extreme climate, especially during the winters and summers, but the whole region receives heavy, sustained rainfall during the monsoon months.

Important cities: Patna, Ranchi, Jamshedpur, Bhubneshwar, Puri(Konark), Kolkata, Gawhati, Imphal, Shillong, Aizawl, Gangtok, Agaratala etc.


Cuisine: Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts.


Traditional Bengali Fish plate:

The traditional society of Bengal has always been heavily agrarian; hunting, except by some local clansmen, was uncommon. Rice is the staple, with many regions growing speciality rice varieties. Domestic cattle (especially the water buffalo) are common, more for agriculture than large scale dairy farming. Milk is an important source of nutrition, and also a key ingredient in Bengal’s plethora of desserts. Also, as one would expect, ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering (e.g., a marriage feast).

Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. In most parts of the Indian subcontinent, individual castes and communities have their own food habits; this is not true of Bengal. There is remarkable similarity in eating styles across social strata, with the Hindu upper caste Brahmins sharing a diet very similar to the trading or princely castes. Fish, goat, mutton and chicken are commonly eaten across social strata; the only exception is beef, which if ever, is restricted to Muslim communities.

Rasgulla.. You must try this dessert.

Rasgulla is a syrupy sweet of Bengal and Orissa. It is mainly prepared by kneading chhena and a small amount of semilina. These are rolled into small balls, and then boiled in light syrup made of sugar. This is done until the sugar enters the balls.


It is believed that rasgulla was invented in Bengal where it was considered to be a traditional sweet. Nobin Das, who was a confectioner in Kolkata is considered as the father of rasgulla. He is famously known as "Rasagolla's Columbus". But by the time Nobin Das introduced rasgulla to Kolkata, it had already become a traditional sweet of Orissa, in the cities of Bhubaneswar and Puri.

The first place: Darjeeling 


This popular tourist destination, it is located in the Lesser Himalaya at an average elevation of 6,710 ft (2,045.2 m).

Darjeeling Tea is widely and universally acknowledged to be the finest tea, because its flavour is so unique that it cannot be replicated. Connoisseurs will assert that without Darjeeling, Tea would be like Wine without the prestige of Champagne.

Today there are 87 running gardens producing 'Darjeeling Tea' on a total area of 17,500 hectares. The total production rages from 9 to 10 million kgs annually.

Apart from tourism, Tea is the biggest industrial activity in Darjeeling, offering the largest employment in the hills. The turnover of the Darjeeling tea industry is nearly USD 7.5 million, which is acknowledged to be more than the money generated by tourism in the Darjeeling hills.

Nestled among the rolling mountains with the glistening Mt Kanchenjunga towering over the azure sky, Darjeeling fondly called "Queen of the Hills", provides a perfect gateway for those seeking to be in harmony with nature.

This is the land of the muscatel flavoured Darjeeling tea revered by connoisseurs across the globe. This is the land of the world heritage Darjeeling Himalayan Railway where the century old miniature steam engine still chugs uphill vying for space with the fast disappearing Land Rovers.

Darjeeling can be reached by the 88 km (55 mi) long Darjeeling Himalayan Railway from New Jalpaiguri, or by National Highway 55, from Siliguri, 77 km (48 mi) away. The Darjeeling Himalayan Railway is a 60 cm (24 in) narrow-gauge railway that was declared a World Heritage Site by UNESCO in 1999 for being "an outstanding example of the influence of an innovative transportation system on the social and economic development of a multi-cultural region, which was to serve as a model for similar developments in many parts of the world", becoming only the second railway in the world to have this honour.


Darjeeling toy train:

Apart from the major religious festivals of Dashain (Durga puja), Tihar (Diwali) and Christmas the diverse ethnic populace of the town celebrates several local festivals. The Lepchas and Bhutias celebrate new year in January, while Tibetans celebrate their new year,Losar, in February–March. The birthday of the Lord Buddha is celebrated in mid-June with processions. Darjeeling Carnival, initiated by a civil society movement known as The Darjeeling Initiative, is a ten-day carnival held every year during the winter with portrayal of the Darjeeling Hill's musical and cultural heritage as its central theme.

A popular food in Darjeeling is the Tibetan momo, a steamed dumpling containing meat cooked in a doughy wrapping and served with clear soup and achar. A form of Tibetan noodle called thukpa, served in soup form is also popular. Other commonly eaten dishes include alu dum, a potato preparation, and shaphalay, Tibetan bread stuffed with meat.

Tibetan momo:

Until the early part of the eighteenth century, Darjeeling was under the king of Sikkim. Later Gorkhas invaded the region and annexed the area, which they eventually lost to British. The British used the place to escape the heat and found the strategic importance of the area. They, hence, developed the area as a hill station and tea-growing area. Darjeeling is well known for its tea industry and eco-tourism. 

Darjeeling is thought to be derived from the word Dorjeeling, which literally means 'the place of Dorjee' the majestic thunderbolt. Some believe that the thunderbolt belongs to the Lamaist religion and some believe that it belongs to Lord Indra. 

Timber, tea, and tourism underpin the economy of Darjeeling. The tea plantations were originally developed by the British. Oranges and cardamom are also available in plenty. Traditional arts and crafts of Tibet and Sikkim are the products available for shopping. Traditional Tibetan and Sikkimese food as well as other Indian cuisines are available. 

Must see places in Darjeeling:  Kanchenjunga:

At 8598m, this is the world's third highest mountain. From Darjeeling, the best uninterrupted views of it are from Bhan Bhakta Sarani. The name Kanchenjunga is derived from the Tibetan Khang (snow), chen (big), dzong (fortress or treasury) nga (five) - big five peaked snow fortress, or big five peaked treasury of the snow.

Jang Dong Palriffo Brang (Monastery):

Dalai Lama consecrated Jang Dong Palriffo Brang Gompa, also known as Durpin Monastery, in 1976 after six years of establishing it. The importance of this monastery lies with the sacred Kunguyar kept here. It contains all 108 volumes carried by Dalai Lama in his exile.

 Tiger Hill:

Tiger Hill is the summit of Ghoom, the highest railway station on the Darjeeling Himalayan Railway – a UNESCO World Heritage Site. It is famous for the panoramic views it offers of Mount Everest along with Kangchenjunga.

The first rays of the sun shoot ahead and shed light upon the twin peaks of Kangchenjunga painting it pink.

The second place: Puri (Odisha)

Puri is a coastal district of Odisha, famous for its historic antiquities, religious sanctuaries, architectural grandeur, sea-scape beauty, and its moderate climate. It holds a wealth of attractions for the visitors. It boasts of a continuous history from the 3rd Century B.C. to the present day and its unique monuments like those of Lord Jagannath at Puri, and the Sun God at Konark are famous in the world. It has the Chilika Lake, the largest brackish water lakes in India.

The Puri district lies between the latitudes 19°28'N to 26°35'N and longitudes 84°29'E to 86°25'E. It has a geographical area of 3051 km² or 264988 Ha. It has a varied geographical and geological divisions depending upon the available rock types, soil, vegetation, water bodies and climate.

Kolkata (West Bengal) to Puri (Orissa)   is   670 km.   Time by road is   9 hrs, 20 mins.

Puri does not have an airport of its own and closest airport is in Bhubaneswar which is connected to Kolkata airport. Taxis are available from Bhubaneswar to Puri. 

Puri has its own railway station connecting to Kolkata; many express trains ply from Howrah Jn daily taking approximately 9 hours. There are direct buses from Kolkata to Puri, and the cost ranges from Rs 400 to Rs 800.

Taxis are also available from Kolkata charging from Rs 13,000 to Rs 18,500 (for a round trip).

Puri Beach is a beach in the city of Puri in the state of Odisha, India. It is on the shore of the Bay of Bengal. It is known for being a tourist attraction and a Hindu sacred place. The beach is the site of the annual Puri Beach Festival, which is co-sponsored by the Indian Ministry of Tourism, the city of Odisha, the Development Commissioner of Handicrafts, and the Eastern Zonal Cultural Center, Kolkata. The beach hosts sand art displays, including work by international award winning local sand artist Sudarshan Pattnaik.

Puri Beach is located at the city of Puri and the distance between Puri railway station and the beach is only 2 km. Nearest airport is located at Bhubaneswar which is 60 km away. Buses and Taxis are available for local transportation.

Puri Jaganath Temple is one of the most sacred religious sites in India. It is the main attraction for all the tourists, Indian as well as foreigners, visiting Puri, Orissa. Life of people in Puri revolves around the Jaganath Temple. The 214 feet spire of the Jagannath Temple can be seen from very far, even before reaching Puri.

This Hindu temple is dedicated to Jagannath and located in the coastal town of Puri in the state of Odisha, India.

The temple is sacred to the Vaishnava traditions and saint Ramananda who was closely associated with the temple. It is also of particular significance to the followers of the Gaudiya Vaishnavism whose founder, Chaitanya Mahaprabhu, was attracted to the deity, Jagannath, and lived in Puri for many years.

According to recently discovered copper plates from the Ganga dynasty, the construction of the current Jagannath temple was initiated by the ruler of Kalinga, during his reign (1078 - 1148 CE). 

The kitchen of the famous Jagannath temple in Puri is reputed to be the largest in the world, with a thousand cooks, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people everyday.

Konark is a small town in the district Puri and is 65 kms from Bhubaneswar, the Temple City of India.

The Konark is a 13th century Sun Temple (also known as the Black Pagoda), at Konark, in Odisha, India. It was supposedly built by king Narasimhadeva I of Eastern Ganga Dynasty around 1250. It has been built in the shape of a gigantic chariot with elaborately carved stone wheels, pillars and walls.

The name Konark derives from the combination of the Sanskrit words, Kona (corner) and Arka (sun), in reference to the temple which was dedicated to the Sun.

The monument was also called the Black Pagoda by European sailors. In contrast, the Jagannath Temple in Puri was called the White Pagoda. Both temples served as important landmarks for the sailors.

The temple was originally built at the mouth of the river Chandrabhaga, but the waterline has receded since then. The temple has been built in the form of a giant ornamented chariot of the Sun god, Surya. It has twelve pairs of elaborately carved stone wheels some of which are 3 meterswide and is pulled by seven pairs of horses.


People go to Puri for Jagannath temple and beaches...

Cuisine: 

With a simple yet delicious cuisine, Odisha (Orissa) follows a food pattern that is somewhat similar to the neighboring states. Rice, the staple food is paired with vegetables.

The Oriya cuisine refers to the cooking of the eastern Indian state of Odisha. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavours are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed, but somewhat occasionally. Only 6% of the population of Odisha is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil, but in festivals ghee is used.

A typical meal in Odisha consists of a main course and dessert. Typically breads (roti, paratta) are served as the main course for breakfast, whereas rice is eaten with lentils dal during lunch and dinner.


The main course in lunch includes one or more curries, vegetables and pickles. Given the fondness for sweet foods, the dessert course may include generous portions of more than a single item. Oriya desserts are made from a variety of ingredients, with milk, chhenna (a form of cottage cheese), coconut, rice, and wheat flour being the most common.

Chilka Lake:

Chilika Lake is a brackish water lagoon covering an area of 1100 sq feet. Chilika lagoon is the second largest lagoon in the world and the largest lagoon in India. In winters thousands of migratory birds of different varieties come to Chilika. Home of various endangered species of plants and animals, Chilika is a great tourist hub in Puri in Orissa. Kalijai Island, Birds Island, Honeymoon Island etc are some of the fascinating spots inside the Chilika Lake. To make your trip more memorable, cruise trip in Chilika Lake is a great idea. 

After the East India region let's start with the North India region.

North India, known natively as Uttar Bharat/Aryavarta is a loosely defined region consisting of the northern part of India.


The Indian Himalayas, the Thar desert and the Indo-Gangetic plain dominate the natural scenery of North India. The region encompasses several of the most highly regarded hill destinations of India such as Srinagar, Shimla, Manali, Nainital, Mussoorie, Kausani and Mount Abu. Several spots in the states of Uttarakhand and Himachal Pradesh provide panoramic views of the snow-clad Himalayan range. The Himalayan region also provides ample opportunity for adventure sports such as mountaineering, trekking, river rafting and skiing. Camel or jeep safaris of the Thar desert are also popular in the state of Rajasthan. North India includes several national parks such as the Nanda Devi Biosphere Reserve, Jim Corbett National Park and Ranthambore National Park.

Important cities: From the golden trio of Delhi, Jaipur and Agra to the desrt trio of Jodhpur, Jaisalmer and Bikaner in Rajasthan, the cities of northern India have become a hot favourite with travellers from all parts of the world. Delhi offers a rich blend of the classic and the contemporary whereas Agra takes you back into the glorious days of the Mughals. Heading towards Rajasthan, you come to know India inside out as you continue exploring the heritage of cities like Jaipur, Udaipur, Jodhpur and Jaisalmer among others. Whether you are nature-lover, a religious person, a history buff, a culture enthusiast or a plain sightseer, the cities of northern India will generate a taste for travel in you, for sure.

Cuisine: A meal in the north would typically constitute chapattis or rice with dal (lentil curry) and a dish of vegetables or meat. Pappads (wafers fried or toasted to a crisp), yoghurt and pickle are usual accompaniments. The chapatti is a round flat unleavened bread of which you tear bits to scoop the curry. Variations of the chapatti are paratha, poorie, bhatoora, and Tandoori naans.

Gajar ka halwa: North Indian Dessert:

The third place you must visit in India: Aagra:

The Most Visited place in India and the place where the World Famous Monument of Love is located “Taj Mahal” Which is one of the Seven Wonder Agra was also the Capital of lots of Kings who have ruled in India,Most importantly “Mughals” ,Aprat from the “Taj Mahal” you can visit places like Fatehpur Sikri, Agra Fort, Akbar’s tomb and the Mankameshwar Temple.

The Taj Mahal, the most magnificent tribute to love and beauty and one of man's proudest creations, is easily the most identified image to be associated with India. 

Built between 1631 and 1648 by Emperor Shah Jahan for his beloved wife, this fairytale like marvel took twenty two years and the labor of twenty thousand workmen employed on it daily for its completion. The intensity of the Emperor's love is carved in white marble as the most beautiful and wondrous expression of love ever.