| Starts | New Delhi, India |
|---|---|
| Ends | Kochi, India |
| Region | India |
| Duration | 26 days |
| Tour Operator | Intrepid Travel |
Itinerary
Day 1 - Starting: Delhi & Finishing: Delhi
Namaste! Welcome to India. Delhi is an excitingly chaotic capital city – filled with historical sites from different eras, museums and galleries, shops and endless bazaars, there’s plenty to see, do, and eat. Your adventure begins with a Welcome Meeting at 6pm. Please ask reception to confirm the time and place of your meeting. We'll be collecting your insurance details and next of kin information at this meeting so please ensure you have these for your leader. If you can't arrange a flight that will arrive in time, you may wish to arrive a day early so you're able to attend. We'll be happy to book additional accommodation for you (subject to availability). If you're going to be late, please inform the hotel reception. After the welcome meeting it’s time to celebrate the beginning of a wonderful culinary adventure. Start with a traditional dinner at a family-run establishment that can trace its bloodlines back to the royal court of the Mughal Kings.
Day 2 - Starting: Delhi & Finishing: Delhi
This morning venture out to Old Delhi, the historic city also known as Shahjanabad, where some of Delhi's best-known local food joints are found. Here you’ll wander through narrow alleyways and enjoy an authentic Delhi street food-style breakfast. Keep your eye out for the local chaiwala (tea maker), well known not just for his delicious milky tea but also for his theatrical tea-making technique. Next, jump on the city's modern metro system and head to Jama Masjid, Delhi's oldest mosque and one of its most impressive buildings. While Hinduism is the dominant religion in Delhi, there is also a significant Sikh population – so continue the religious theme with an insight into the food traditions of Delhi’s Sikh residents over a vegetarian lunch at a local Sikh temple. After lunch, tour Chandni Chowk, one of the oldest and busiest markets in Old Delhi. Visit the spice warehouses in the back alleys of Khari Baoli, Asia's largest wholesale spice market. See the spice selling process from truck to table, and meet a spice seller to hear him talk about how he mixes the spices for retailing. Next visit the Gali Paranthe Wali (lane of parathas), which has been in operation since the 1870s. Parathas are one of the most popular unleavened flat breads in Punjabi North Indian cuisine. Taste a number of delicious variations stuffed with fillings including potatoes, cauliflower, radish and cottage cheese. This evening, perhaps take the unique opportunity to visit a local family for a home-cooked meal – get an insight into the day-to-day life of Delhites and enjoy a delicious dinner. Jot down some secret home recipes, get involved in the preparations, or simply enjoy a chat around the kitchen table with warm and welcoming hosts.
Day 3 - Starting: Agra & Finishing: Agra
Get your first experience of Indian rail travel with an air-conditioned express train to the Mughal city of Agra (approximately 3 hours). Famed for the awe-inspiring Taj Mahal, Agra is a city with a fascinating history, rich in Mughal heritage, lush gardens and exquisite buildings and temples. Here you’ll visit the spectacular and iconic Taj Mahal. Best known as a monument to love and loss, the 17th century white marble Taj is a beautiful example of Mughal architecture, surrounded by trimmed English gardens. Built by Emperor Shah Jahan as a memorial to his wife Mumtaz, it lives up to all expectations. Agra is also home to one of the finest looking forts in India. Enter the dark red sandstone stronghold of Agra Fort – part fortress, part palace and part prison – and search through throne rooms and tiny but incredibly decorated mosques. For dinner, jump on a chaat crawl in the city thought to serve up the country’s best. Chaat are savoury snacks (like friend potatoes or samosa broken into pieces with chutney) typically served roadside from stalls or carts in India and Bangladesh – the Indian equivalent to fast food. With its origins in Uttar Pradesh, chaat have become immensely popular in the rest of India and the Indian sub-continent.
Day 4 - Starting: Karauli & Finishing: Karauli
Before leaving Agra, there’s a chance to enjoy a memorable sunrise over the Taj Mahal. Then you’ll drive to eastern Rajasthan to Karauli (approximately 4 hours), said to be founded by descendants of the Hindu deity Lord Krishna. A small town by India's standards, Karauli is not often visited by travellers and so retains a lovely rural feel alongside its impressive palaces and heritage buildings. Take a walk around the Old Quarter, interact with the friendly locals and learn about rural Indian life off the tourist trail. Explore the marketplace with its stalls selling everything from lacquered bangles and silver, to wooden utensils and other locally manufactured kitchen items. Along the way, be sure to taste some of the local sweets made of ingredients including pumpkin (petha), jaggery, peanuts (peanut brittle) and sesame seeds (gazak), to name but a few. These sweets are seasonal and their consumption is often linked with Hindu festivals. For the next two nights you'll stay in an atmospheric palace built as a royal residence for the ruler of Karauli in 1938. The palace also has a huge farm house and an adjoining dairy, producing much of its own vegetable and grains. Enter the kitchens and learn how to prepare the famous masala chai (spiced tea) along with other local specialities, all using ingredients sourced from the farm. The cuisine of Rajasthan is intrinsically linked with its desert landscape. Due to the scarcity of water, milk, buttermilk and curd are often used to add moisture, and leafy greens are replaced with a focus on lentils, indigenous beans and other cereals. Dominant spices include turmeric, fenugreek, mustard seeds and coriander.
Day 5 - Starting: Jaipur & Finishing: Jaipur
Today drive to the ‘Pink City’ of Jaipur (approximately 5 hours). Jaipur was designed by royalty and has delighted visitors for centuries with its pink-hued buildings, wonderful bazaars, and rainbow of bright colours dancing along hectic streets. Jaipur, like Delhi, has both old and new parts, although you’ll concentrate on the old. The streets are busy with camels and bullock-carts, monkeys climb overhead, and you’ll pass traditionally dressed Rajput men wearing colourful turbans and sporting magnificent moustaches. Visit the City Palace, once the home of the Maharaja, before seeing the 18th century Jantar Mantar, an astronomical observatory built by the city’s founder Jai Singh. Stop at India's most photographed building after the Taj Mahal, the Hawa Mahal or 'Palace of the Winds’; here royal maidens once watched the streets below through the fabulous jali (lattice screens) which hid them from prying male eyes. Today snake charmers and fortune-tellers ply their trade below the same hideaway. Along the way, check out some of the city's best markets and bazaars. Visit the oldest chaiwala in the city, a favourite of the Maharaja, cool down with a delicious kulfi (ice cream dessert) and marvel at the sheer breadth of fruits, vegetables, grains, nuts, pickles, tea and spices on display. Discover the extravagance of a Bollywood blockbuster, with all the Hollywood-style elements of action, romance, drama and music (sometimes all rolled into one), at the spectacular Raj Mandir Cinema. Don’t forget to check out the Indian take on movie snacks.
Day 6 - Starting: Jaipur & Finishing: Jaipur
Travel out to the old capital of Amber and explore the hilltop fort complex known as the Amber Fort. Set in stunning surroundings on a hilltop overlooking Maota Lake, the opulent palace is the legacy of a fallen empire and a superb example of Rajput architecture packed with elaborate rooms of lavish murals, frescoed arches and delicate jali work. One of its most spectacular buildings is the Sheesh Mahal (Hall of Mirrors). With its walls completely covered with tiny mirrors, the hall becomes a dazzling fantasy with the light of a single match. For lunch try a local favourite, Kachori. Kachoris are deep fried bread stuffed with vegetables and lentils and are one of the most sought after snacks in north India. If sweets are your thing, try the Mawa Kachori, a dried fruit and mawa (milk solids) stuffed kachori, deep-fried and coated in sugar syrup. In the late afternoon you will learn the secrets of Rajasthani cuisine in a cooking class, then sit down to enjoy for dinner the feast you prepared.
Day 7 - Starting: Heritage Stay & Finishing: Heritage Stay
Today you’ll leave the city behind and visit a small village for a true insight into rural Rajasthani life. You’ll drive approzimately 6 hours to a Heritage Stay located in the Vindhyanchal Hills, stopping en route to enjoy lunch with a local family. When you arrive in Bijaipur you will stay in the 16th-century Castle Bijaipur, now a heritage hotel with attractive dome, arched windows and doorways, all within the original fortified walls. Enjoy the palace’s blend of colonial and Mughal architecture as you relax by the pool or in the gardens, pampered by the Mewar hospitality of the hotel’s owners. Spend the rest of the day relaxing in your magnificent surrounds. Perhaps take a dip in the pool or take a walk around the grounds.
Day 8 - Starting: Heritage Stay & Finishing: Heritage Stay
Today you’ll jump in a jeep and explore the surrounding farming communities. This is a major agricultural area and, depending on the season, you will pass through fields growing wheat, corn, maize, a variety of lentils, aubergine, spinach, fenugreek, okra, green chilies, tomatoes, potatoes, bottle gourd, sponge gourd, onion and garlic. Some of the spices such as turmeric, cumin are also grown here. In the late afternoon, return to your stunning heritage stay and learn how the ingredients you saw today are used in the local cuisine. The accommodation’s chef will demonstrate the techniques behind some of the most well-known desert curry dishes, including Rajasthani beans (ker sangria), gatta curry, lal maas (lamb curry) and bajre ki roti (millet flour flatbread). Master the Indian technique of eating with your hand – an art that takes some practice to master.
Day 9 - Starting: Udaipur & Finishing: Udaipur
Travel to the ‘City of Lakes’ Udaipur (approximately 4 hours drive) today, the beautiful city built around the shores of Lake Pichola and full of fascinating temples, ornate palaces and impressive 'havelis' (merchant homes). On arrival, take a walk around town to help get your bearings. Explore Udaipur's twisting alleys filled with traditional Rajasthani wares – silver, shoes, bags, leather goods and miniature paintings. Tonight you have a free evening for dinner. With a strong influence of Jainism and Vaishnaism, the preferred food in Udaipur is vegetarian. Udaipur has numerous rooftop restaurants so climb some stairs, settle in and watch the sun set over a shimmering lake while dining on scrumptious local cuisine.
Day 10 - Starting: Udaipur & Finishing: Udaipur
Begin today at the local market to collect ingredients for a cooking class, where you will learn how to prepare a traditional north Indian thali meal. A thali comprises of numerous dishes, which vary depending on which region the thali is prepared in. As you’re in Udaipur, you will make a vegetarian thali. Typical dishes include rice, dahl, vegetables, roti, papad (deep-fried flat bread), curd (yoghurt), small amounts of chutney or pickle, and a sweet dish to top it off. After all that cooking, enjoy your handmade thali for lunch. Visit the City Palace, one of the largest royal palaces in India, and check out the unbelievable treasures within, from vivid murals to antiques and royal utensils. Tonight you’ll board an overnight train, bound for India's capital – captivating Mumbai (approximately 16 hours). The train will depart late evening and arrive after midday the following day. Notes: Your sleeper train is clean and air-conditioned, and is a great way to travel long distances and still get maximum time in each place. Beds are padded berths with sheets, pillow and blanket provided but some people prefer to bring their own sleeping sheet. Please note you may be sharing with locals in a same gender/mixed gender situation. Most trains have a dining carriage where food/snacks/meals are available.
Day 11 - Starting: Mumbai & Finishing: Mumbai
Arrive in Mumbai after your overnight train. Known as Bombay until its recent name change, Mumbai is India's commercial capital. Some would say that Mumbai is also the food capital of India. This is the heart of Mangalorean cuisine, however you will also find huge culinary diversity that celebrates regional cuisines from across the country. Make your way into Mumbai via the remarkable Mahalaxmi Dhobi Ghat. At 140 years old it's Mumbai's oldest laundry and, with over a 1,000 troughs, it is also the worlds largest open air, human-powered one. You’ll take an orientation walk of Mumbai, taking in some of the key landmarks including the impressive World Heritage Site and historic railway station, Chhatrapati Shivaji Terminus – a striking combination of gothic and traditional Mughal architecture. For lunch, seek out a restaurant known for serving Parsi cuisine, whose community is largely concentrated in Mumbai. The Parsis are descendants of Zoroastrians who are believed to have immigrated to India from Persia in the 10th century. Drop past Mumbai’s bustling Crawford Markets and see the difference between north and south Indian cuisine. While wheat (in breads) is a northern mainstay ingredient, rice is paramount in the south – find out about the various varieties of rice available and their preferred uses. In the early evening wander down Marine Drive to Chowpatty Beach and enjoy the sunset and snack on bhel puri, followed by a street-food crawl. For anyone who still has room, you’ll also stop past a popular kebab and roll stand serving roomali rotis. This bustling stand located behind the Taj Hotel is a favourite among locals.
Day 12 - Starting: Mumbai & Finishing: Mumbai
Time for sightseeing and soaking up the atmosphere of this incredible metropolis. This city of contrasts can be hard to get your head around – poverty standing side-by-side with prolific consumerism; a city of slums that’s also the financial capital of the sub-continent and has the shopping centres, bars and restaurants to match. Wander the streets and discover some of the beautiful old colonial architecture and Art Deco buildings, treat yourself to a meal in one of the country's best restaurants, and shop until you drop in the bazaars. In the afternoon, treat yourself to a throwback to India's colonial past – traditional high tea at one of the city's iconic hotels. With the music of a pianist in the background, sit down to your elegant table setting and enjoy the sandwiches, pasties, scones, and versions of Indian street food. This evening is free for you to seek out your own culinary interests.
Day 13 - Starting: Goa & Finishing: Goa
Take a flight from Mumbai to Goa (approximately 1 hour), arriving in the early afternoon. Tinged with a Portuguese flavour, the state of Goa is blessed with lovely beaches, rich traditions, mouth-watering cuisine, World Heritage buildings and a wealth of attractions. Join your leader on a tour of Old Goa, and see the Portuguese influence in the churches and basilica lining the streets. Visit a local fish and vegetable market and shop for the best catch. Here you will also be introduced to the spices that are typical of this region. The most important of Goan spices, the chilli, was introduced to Goa by the Portuguese. The locals say that time moves more slowly in Goa, so if nothing else it's a brilliant stop for a few days, a great chance to enjoy a bit of tranquility in an often frenetic country. Goa is also renowned for its seafood, and variations of the fish curry, laced with coconut and served with rice, has become a regional classic. This is the perfect place to give it a try. Note: The Goa fish markets are closed in the months of June, July and August due to the wet season.
Day 14 - Starting: Goa & Finishing: Goa
Get an insight into what makes the local food tick with a visit to a local spice farm. Goa's dense forested areas and favourable climatic conditions make it a perfect location to grow the spices liberally used in its cuisine. Go on a guided tour of a plantation that uses organic methods of cultivation, and enjoy a mouth-watering Goan buffet lunch. Lunch incudes a tasting of feni, a spirit made from either coconut or the juice of the cashew apple, and made in the state of Goa. The afternoon is free for shopping, sightseeing, or simply relaxing on the beach. Tonight, savour a group meal of local seafood and spicy curry.
Day 15 - Starting: Chennai & Finishing: Chennai
Fly from Goa to Chennai to begin the southern part of your Indian Food Adventure. There will be other passengers joining you today in Chennai so there will be a meeting at 6pm, where you'll meet your leader and new group members. Chennai was formerly Madras and the first major settlement of the East India Company in 1639. While it is hot and busy, the city is considered to be orderly and efficient by Indian standards. Chennai is the capital of Tamil Nadu, a state recognised for its distinct and delicious cuisine. Characterised by the use of rice, legumes and lentils, the food of Tamil Nadu also has a number of regional variants, many of which you will taste during this Real Food Adventure. It is believed that the English word curry is derived from the Tamil word 'kari'. After the welcome meeting, get an introduction to the flavours of Tamil Nadu with a traditional meal served on a banana leaf. Accompanied by rice, the meal typically consists of sambar (a lentil-based vegetable stew), banana, beeda (a combination of betel leave and betel nut), and a glass of juice or lassi. The meal is finished with paayasam (a sweet pudding) for dessert.
Day 16 - Starting: Pondicherry & Finishing: Pondicherry
This morning you will leave the city behind and drive along the scenic East Coast Road (approximately 2 hours) to the fishing town of Mamallapuram, home to sprawling, relaxed beaches. Visit the 8th-century Shore Temple and its mandapams (carved pillars) and watch locals pay their respects to the deity Shiva. Head to the shore to see the fishing fleet at work, and follow that up with a delicious home-cooked seafood lunch with a fisherman's family. In the afternoon continue by private transfer to Pondicherry (approximately 3 hours). The united territories of Pondicherry (now Puducherry) are unmistakeably and charmingly French, complete with a Hotel de Ville, French consulate and police who wear red “kepis” hats and belts. The city is also a duty free zone, reputed for its quality leather and hand crafted paper products. You'll notice the French influence of the area extends to the European feel of the shopping. Take a walking tour to see local temples, the French Quarter and the spiritual community of Sri Aurobindo Ashram, one of the most affluent and most popular ashrams for tourists and ex-pats alike. The evening is free for your own exploration. Perhaps try out one of the city's French-infused restaurants.
Day 17 - Starting: Pondicherry & Finishing: Pondicherry
Start your morning with coffee and French toast at a branch of the iconic Indian Coffee House, made famous by the book Life of Pi. You can find Indian Coffee Houses all over India (there are nearly 400 branches) and they have been run by cooperatives since the late 1950's. During the 1960s and 70s they became hangouts for literary and intellectual circles. After breakfast, join a local cook for a tour of Goubert market, learning about the building blocks of Tamil Nadu cuisine. Armed with your ingredients, take a cooking class to discover how these flavours combine to make some classic regional dishes. Learn to prepare the iconic sambar, as well as other 'Pondy' favourites: policha meen (fish baked in banana leaves), katirikaiy chutney (aubergine chutney) and erral urukaiy (prawn pickle). Spend the rest of the day at your leisure, perhaps visiting the Museum or Joan of Arc statue, trying a yoga class, relaxing on the beach, or admiring the Franco-Tamil architecture of the charming city centre.
Day 18 - Starting: Kandukathan & Finishing: Kandukathan
Rise early for a long drive south to Kanadukathan (approximately 7 hours), famous for its unique architecture and salt trade. Along the way stop for a delicious vegetarian thali at one of many roadside dhabas. This is a selection of dishes that combine all six different flavours (sweet, salty, bitter, sour, astringent and spicy) for a perfectly balanced meal. Arrive in Kandukathan by mid afternoon. Settle in at your accommodation, an impressive mansion built in 1902 by prosperous merchants who used construction materials, decorative items and furnishings imported from East Asian countries and Europe. Relax, go for a swim in the swimming pool, then get ready for a real treat – a masterclass in Chettinad cuisine. Chettinad cuisine is distinct to the Chettiars, a successful trading community who built a reputation for ‘eating like kings’. This regional cuisine in revered throughout India and is well regarded for its liberal use of spice, replacing chilli with pepper to impart a subtle heat to dishes. Chettinad cuisine also incorporates seafood, chicken and lamb, although Chettiars do not eat beef and pork. In the mansion kitchens, learn to prepare famous Chettinad dishes including the signature chicken drumstick curry accompanied by mint chutnie, and follow it with a sumptuous feast.
Day 19 - Starting: Madurai & Finishing: Madurai
After breakfast, take a turn around the mystical city of Karaikudi. No visit is complete without a inspecting the famous architecture of the local houses. Then transfer to Madurai (approximately 2-3 hours), arriving by early afternoon. Crammed full of bazaars, temples, small industries, pilgrims, cycle-rickshaws, beggars and street markets, Madurai showcases southern India at its colourful and lively best. Madurai is Tamil Nadu's second largest town and ancient capital, with a recorded history that dates back to third-century BC. It has a fascinating story and your guide will help you understand it on a walking tour. The city is recognised as the centre of Dravidian culture, with its main attraction the famous Shree Meenaksh Temple in the heart of the old town. Its many gopurams (temple towers) are covered with profusions of multi-coloured images of gods, goddesses, animals and mythical figures. You’ll visit the Sri Meenakshi Temple, which lies at the heart of the city. This ancient, still active temple is a labyrinth of lamp-lit corridors that lead to shrines where some mysterious and interesting rituals are performed. Madurai also has its own distinct food culture. Keep your eye out for egg parotta (parotta minced with eggs), paruthipal (a dish made of cottonseeds) and karidosai (dosa with mutton stuffing). The evening is free for your own exploration.
Day 20 - Starting: Madurai & Finishing: Madurai
Spend the morning wandering the backstreets and bazaars of Madurai, with the city famous for its traditional cotton ‘Sungudi sarees’, paintings in the classic South Indian Thanjavur style, bronze items, handicrafts, and antiques. Pudhu Mandapam, in front of the east tower of the Meenakshi Amman temple, dates back almost 500 years and its elaborately pillared hall is filled with fascinating textile and craft stalls. Be sure to have a light lunch today because in the afternoon you’ll take a street food tour with a passionate local foodie. Your guide is a professional IT engineer, but his true passion is food and sharing the delicious flavours of Madurai with others. Travel the city from east to west, past markets and temples, and get the inside scoop on the best street food the city has to offer. You’ll have the opportunity to sample delicacies such as peppercorn semolina, lentils and hand-churned ice cream made with sarsaparilla and seaweed. Finish up at a famous masala dosa spot which is so popular it only opens for 4 hours a day!
Day 21 - Starting: Periyar & Finishing: Periyar
Travel by public bus into the countryside along a winding road past rubber and pineapple plantations and thick jungle to the spice plantation town of Thekkady (approximately 5 hours). Thekkady is the gateway to Periyar National Park and Tiger Reserve, perched high in the ranges of the Western Ghats. Thekkady proudly celebrates the food traditions of both Kerala and Tamil Nadu, and the town and its neighbouring villages are highly regarded for their spice cultivation. Prepare for a fragrant tour of a spice plantation and discover some of the many varieties grown here, from ginger, cardamom and vanilla, to pepper, cinnamon, clove and nutmeg.
Day 22 - Starting: Periyar & Finishing: Periyar
This morning, venture into the acclaimed Periyar Wildlife Sanctuary for a guided nature walk. The sanctuary surrounds a picturesque lake, which was formed as result of a dam that was built in 1895. It ambles through the contours of the wooded hills, and is a permanent source of water for local wildlife. Wildlife encounters are never guaranteed, but if luck is on your side you may see some Indian elephants, deer, tigers or gaur – the world's largest species of buffalo. You are more likely to see Bonnet macaques who are often found near the entrance to the reserve, or the Malabar giant squirrel, a species native to India. In your free time, you can enjoy an optional ayurvedic massage or attend an exciting demonstration of Indian martial arts (kalaripayattu) at the Kadathanadan Kalari Centre. In the late afternoon, head out to the home of a former rickshaw driver turned passionate cook. The class will be conducted in an open courtyard with a small barbeque, where some of the cooking will take place. In this class you will also learn the secret to preparing porotta, a layered flatbread typical to parts of Southern India. Feast on your efforts over dinner.
Day 23 - Starting: Kerala Backwaters & Finishing: Kerala Backwaters
Before departing Thekkady, stop and learn about the important staple crop of tea with a grower at a local plantation. Enjoy a hearty cup or two before embarking on your onward journey. Transfer by private vehicle to a homestay on the banks of the Kerala Backwaters (approximately 7 hours). Swaying palm trees, lush rice paddies, winding waterways, Ayurvedic massage and welcoming locals all await on this amazing Kerala Backwaters homestay. On arrival, join your hosts for a home-cooked lunch and pick up the trick to whipping up a pappadam from scratch. In the early evening, the father of the family will demonstrate how to prepare some regional favourites, including thoran (a salad of finely chopped vegetables and spices) and payasam (a delicious, jaggery and coconut dessert). Sit down with you host family for dinner. Notes: Accommodation is on a multishare basis and all the families live within a few hundred metres of each other, with at least one person in the family speaking a reasonable standard of English. Food is traditional Keralan home cooking.
Day 24 - Starting: Kochi & Finishing: Kochi
Wake early and help prepare a traditional Keralan breakfast staple, appam (a type of pancake made with fermented rice batter and coconut milk). After breakfast take a walk through the village and hop on a pole boat ride to explore the waterways. Take a boat to Allepey (approximately 1 hour) and then take a private vehicle to Kochi (Approximately 2 hours). Cochi, as it was formerly known, is spread over several islands and is a melting pot of Portuguese, Dutch, Chinese and British influences. Take an orientation tour of the town on arrival, stopping by Fort Kochi. In your spare time a boat trip is the best way to tour the main sights, which include the oldest church in India and Vasco de Gama's final resting place. You can also explore the city by bike or take a ferry to Vypin Island and Munambam, the largest fishing harbour in Kochi. In the evening you can seek out the best coconut curry in town or perhaps witness a Kathakali dance performance, a classical, powerful, and dramatic dance style that combines symbolic storytelling with physical technique. It is one of the most vibrant and extraordinary theatre forms in the world, and requires incredible commitment and rigorous training physically, as well as incredible emotional sensitivity to properly express the nuances of expression required.
Day 25 - Starting: Kochi & Finishing: Kochi
After breakfast you’ll take in some of the city's most interesting sights. Visit the Dutch Palace (Mattancherry Palace), which was built in the 16th century by the Portuguese and later claimed by the Dutch in 1663. The Dutch improved upon the existing palace before presenting it to the rajas of Cochin. Interestingly Kochi is also home to a Jewish community that has roots going back as far as 1,000 AD, and you’ll see the Jewish synagogue in the city. Built in 1568, the Pardesi Synagogue is one of the oldest existing synagogues in India. Late in the afternoon visit a traditional 1940's Kerala home located in the heart of Fort Kochi, and enjoy a final cooking class. Among the dishes you’ll learn to prepare will be a Keralan classic – fish curry. Sit down and enjoy a final feast with your new friends.
Day 26 - Starting: Kochi & Finishing: Kochi
Your Real Food Adventure of South India ends this morning. There are no activities on your final day and you are free to leave at any time. If you wish to extend your stay, perhaps consider heading further south to relax on the beaches at Varkala.
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