Duration: 10 nights/11 days
Cities: Delhi - Agra - Jaipur - Mumbai (Bombay) - Goa - Mumbai (Bombay)

Day 01 Delhi
Arrive Delhi.Meeting and assistance on arrival and transfer to hotel.Dinner at the Bukhara Restaurant in the Maurya Sheraton Hotel. The robust cuisine of the North-West Frontier. The decor comprises stone floors and walls hung with authentic Bukhara carpets.

Rough hewn trestle tables and wooden stools complete the rugged look. Copper pots and urns are suspended from the ceiling and pillars by natural rope, the quality of this type of food is entirely dependent upon the Chef. Skills and experience of Master Chefs have contributed in making Bukhara the outstanding success that it is. Overnight in at hotel.

Day 02 Delhi
Morning visit the Institute of Hotel Management - one of India's premier culinary colleges. Afternoon at leisure. Dinner at Dum Pukht Restaurant in the Maurya Sheraton Hotel. The traditional Indian style of serving by courses has been revived at Dum Pukht and silver "Dasteran" at each place setting acts as a base for the specially designed blue and white crockery. Some of the most popular dishes are Murg Khusk, Purdan Badal Jaam and the Melt in the Mouth kakori Kabab.

Day 03 Delhi/Agra (203 Kms.)
Morning depart by coach for Agra. Enroute visit Sikandra. On arrival check in at the hotel.
Afternoon city tour visiting the world famous Taj Mahal built by the Moghul Emperor Shahjehan in 1630 AD for his beloved queen Mumtaz Mahal to enshrine her mortal remains. Later visit the Red Fort containing the Halls of Private and Public audience and other Palaces. Also visit the Tomb of Itmad-ud-Daulah built by Empress Noor Jehan in memory of her father. Later visit the marble and handicrafts emporium. It is also famous for leather products such as shoes, bags, belts etc. Visit some of the emporiums and browse through the local bazaar.
Evening witness Magic Show followed by the Dinner at "The Mughal Room" the roof top restaurant at Hotel Clarks Shiraz, to taste Mughal cuisine. Visitor to India with an interest in culinary arts may have noticed in the newspapers the reference of "Mughlai" food as it denotes a distinctive style of cooking.
Some of the traditional dishes are Biryani: a dish of meat and rice, Rogan Josh : hot lamb curry dish cooked in butter and spices, Murga Musalam : pieces of chicken cooked in white cashew and almond sauce. Best in sweet-dishes are the most popular ones: Carrot Halwa and Shahi Tukra.

Day 04 Agra/Jaipur (203 Kms.)
Depart by coach for Jaipur. Enroute visit Fatehpur Sikri;Built by Emperor Akbar in 1569 AD and abandoned after 15 years due to scarcity of water. See the graceful buildings including the Jama Masjid, Tomb of Salim Chisti, Panch Mahal and other Palaces. Later, proceed for Jaipur. Arrive and check in at hotel.Evening at leisure.
Dinner at Durbari Restaurant in the Rajputana Sheraton Hotel, this night brings you a taste of the rich cuisine of the desert of Rajasthan with its very own exclusive ambience.

Day 05 Jaipur
Morning excursion to Amber Fort, the ancient capital of the state until 1728. Visit the Jagmandir or the Hall of Victory glittering with mirrors, Jai Mahal and Temple of Kali. Ascend on Elephant back, the hill, on which the fort is situated. Later, proceed for the city tour of Jaipur visiting the Maharajas City Palace, the observatory and drive past Hawa Mahal and colourful local bazar of "The Pink City".
Time free for shopping Jaipur is famous for Gems, Jewelry and miniature paintings. Dinner is served in a village ambience. A taste of the rustic Indian village is brought to you with all its charm.

Day 06 Jaipur/Bombay
In time transfer to the airport to board flight for Bombay.Meeting and assistance on arrival and transfer to hotel. Afternoon visit Gateway of India, Prince of Wales Museum (closed on Mondays), Jain Temples, Hanging Gardens on the slopes of Malabar Hills, offering a great view of Marine Lines and Chowpatty Beach, Kamla Nehru Park, Mani Bhawan (where Mahatma Gandhi used to stay) then to Dhobi Ghat. Also drive past Afghan Church, Flora Fountain (the Bombay nerve - center), colourful Crawford Market and Marine Drive.
Dinner at "Rippon Club", an opportunity of sample the Parsi cuisine while in Bombay, offering specialties for the connoisseur.
The Parsi cuisine is deliciously spiced and one of the specialty "Dhansak", a mutton, lentil and vegetable potpourri served with brown rice consumed with a pint of lager. Some other dishes are "Kolmino patio" - a sweet and sour prawn curry, "Dhandal patio" - fish curry served with rice and lentils.

Day 07 Bombay
Morning visit the Institute of Hotel Management to interact with the students and teachers. Afternoon free. Traditional Gujarati Food is served Buffet style while you indulge your taste buds, feast your eyes on a colourful sight of ladies swaying to the Garba dance from typical to Gujrat. Overnight in at hotel.

Day 08 Bombay - Goa
In time transfer to the airport to board flight for Goa. Meeting and assistance on arrival and transfer to hotel.

Day 09 Goa
Day free to relax on beach. A sea food Barbecue dinner is served by the poolside even as the breeze carries the salty smell of the sea to you and to get into the right mood a live band can be arranged as well as Goan Folk Dance.

Day 10 Goa
Day free to relax on beach. Overnight at hotel.

Day 11 Goa / Bombay and Depart Bombay

Transfer to the airport to board flight for Bombay. On arrival, transfer to International airport to board flight for onward destination.

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