This morning you will be taken to visit Old Delhi. Drive past the Red Fort, built in 1648 and board the ‘cycle rickshaw’ for a unique experience from the Red Fort, through “Chandni Chowk”. Later visit the Jama Masjid and the Raj Ghat, the simple memorial to Mahatma Gandhi. Afternoon you will be taken to visit New Delhi – drive past the stately government buildings of the British Era designed by Lutyens, including the India Gate & the Presidential Palace. Continue onto the towering minaret of Qutab Minar.

Overnight at hotel.

Morning drive to Jaipur (254 kms). Upon arrival in Jaipur, check into your hotel. Visit the spice market of Jaipur. Walk around the market to feel the fragrance of spices. Today is your chance to savour the Rajasthani cuisine. In the royal kitchens of Rajasthan, as well as most other states, food was very serious business and raised to the level of an art-form. Hundreds of cooks worked in the stately Palaces and kept their recipes which were passed on to their sons. The common man’s kitchen remained untouched, more so in Rajasthan. Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking. In the desert belt of Jaisalmer, Barmer & Bikaner, cooks use the minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker etc. are liberally used. Gram flour is major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparations of rabid kheechdi and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic. Perhaps the best known Rajasthani food is the combination of Dal, bati and churma but for the adventurous traveller, willing to experiment, there is a lot of variety available. Besides spicy flavours, each region is distinguished by its popular sweet-ladoos from Jodhpur & Jaisalmer, Malpuas from Pushkar, Jalebies from most big cities, Dil Jani from Udaipur, Mishri Mawa and Ghevar from Jaipur, Sohan Halwa from Ajmer, Mawa from Alwar Tilpapadi from Beawar… Overnight at hotel.

Morning tour of the impressive Amber Fort, situated on a ridge just outside Jaipur City. At the foot of the hill you will mount your caparisoned elephant for the slow but steady climb up to the main gate, making your entrance in the time honoured fashion. Afternoon tour of the City – visit the imposing City Palace, still home to the Maharaja although several of the rooms are now open to the public. You will also visit the Hawa Mahal “Palace of the Winds”, and the open-air Jantar Mantar Observatory to see the vast astronomical instruments. Overnight at hotel.

Morning drive to Agra (245 kms). Upon arrival in Agra – check into the hotel. Visit the famous Taj Mahal -This most famous Moghul monument was constructed by Emperor Shah Jahan in memory of his wife Mumtaz Mahal (Taj Mahal is closed on Friday). Afternoon visit Red Fort – lies on the bend of the river Yamuna, almost in the heart of the town. This evening enjoy Mughlai cuisine – one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Agra, which specializes in the preparation of this royal cuisine. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanies, Pasandas, Kormas and Pulao are so enticing that people usually end up licking their fingers. Overnight at hotel.

Morning in time board you in train. Arrive Lucknow later in the afternoon . Upon arrival, you will be met and transferred  to hotel. Overnight at hotel.

Lucknow a favourite city of both the English and French. Lucknow with its rich tradition of Muslim culture is world renowned for its refined and exotic cuisine, superb hand embroidery, architecture, and music and dance. Here you can find parks, gardens, Palaces, impressive monuments and a style of living which though born years ago still lives on today. Lucknow – a great center of Indian cookery – the nawabi city of Lucknow, with the famous Awadhi style of cooking – rich, aromatic and as beautiful to see, as it is delicious to taste. These kitchens – once the pride of the royal families of Lucknow – were famous for their mouth-watering shammi kababs, creamy kormas, royal murgh mussalams and fragrant biryanis. The cooking of rice was raised to its highest form in these kitchens – transforming the long-grained basmati rice of the Dehra Dun valley into ghee-soaked Biryanis and Pulao, layered with meats and spices, and topped with shredded coriander leaves and raisins. The former nawabs of Lucknow, were known to have a specialized chef for each dish that was made in their households. Some of the formulas for their best dishes were even kept secret – with punishment by death in case a cook divulged the same. This evening enjoy the hospitality and delicacies of Lucknow. A small cooking demonstration will be held to show case the making of the great dinner. Overnight at hotel.

Morning is at your leisure. Later in the afternoon you will be transferred to the airport for your flight to Amritsar via Delhi. Later in the evening arrive Amritsar and transfer to the hotel. Overnight at hotel.

Morning enjoy a sightseeing tour of Amritsar. Golden Temple: During Maharaja Ranjit Singh’s reign the lower half of the temple was decorated with marble while the entire upper half was inlaid with copper covered over by gold plate : hence its new name, the Golden Temple. Visit Jallianwala Bagh: Martyrs’ Memorial built in the shape of eternal flame of liberty is situated on the outskirts of Golden Temple. Afternoon enjoy Punjabi cuisine for lunch. Punjabi cuisine (from the Punjab region of north-western India and eastern Pakistan) can be nonvegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter and cream with home cooked concentrating on mainly upon preparations with wheat, Rice and other ingredients flavoured with spices. Wheat and rice is a staple food. Within the area itself, there are different preferences. In Amritsar people prefer stuffed Parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Sarson-Da Saag. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. Tandoori food is a Punjabi speciality especially for non-vegetarian dishes. Late afternoon proceed to Indian-Pakistan Border famously known as Wagah Border (28 km from Amritsar) to experience the “beating the retreat” ceremony when border is closed for the day after sunset. This evening enjoy Punjabi cuisine.

Morning transfer to the railway station for your train to Delhi. Upon arrival, you will be met & transferred to the airport.