July 7, 2020
We are often asked what our favorite destinations for the best cooking vacations are, and as I explained in our recent video (see below!), that…Read This Post
At The International Kitchen we offer a lot of amazing destinations, some more traditional (Tuscany!) and some more exotic (the Amazon!). But one of our favorite destinations, and still one of our newest, is India. Home to an amazing array of cultural sites and an incredibly rich gastronomy, India is one of the hottest places for culinary travel (and for foodies in general).
Part of the reason Indian food is the new “it” cuisine is thanks to celebrity Indian chef Manish Mehrotra, whose famed Indian Accent restaurant opened a second location in New York just this year. The original location: in New Delhi’s Manor Hotel, where our clients stay during our cooking vacations in India. Indian Accent at The Manor has made every “best” list in the last couple of years, and you can experience it yourself in person, and even cook with the master chef himself.
But that’s just the tip of the iceberg. We’re promoting India this week as one of our top small group destinations. First, it’s a place that’s fun to go as part of a group. India is an exotic place, and can seem like a scary destination—unless you’re traveling with a group of friends or family on an organized tour run by professionals. (For the record, our India cooking tours are a great idea and a perfectly safe option even if there are only 2 or 3 of you). But with a small group of six or more people we can also offer special pricing!
Some of our favorite experiences during our India cooking vacations? Well, the Taj Mahal of course, and the Red Fort of Agra. The tour of Old Delhi with a local guide. The street food tour in Lucknow (India’s street food scene is unlike any other). On our In-Depth Culinary Journey in North India there is also an awesome stay in a luxury tent hotel (deluxe camping!) on Lake Chhatra Sagar.
Have you thought of India as your next culinary destination? If not, you should!
By Peg Kern
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