easytoursofindia.com December 2013

Special Reports

• Avadhi Cuisine &Recipes

• Agra – An amazingJourney

In this Issue

• Festival Alert - Chennai(Madras) Dance andMusic Festival

• Chef of the Month

• Resort of the Month

• Updates & informationfrom ETI divisions:

ETI Head Office (Delhi)

ETI Agra Branch

ETI Jaipur Branch

ETI Cochin Branch

ETI Wildlife Branch

In this issue we will focus on amazing Agra with its magnificent Mughal monuments anddelectable culinary preparations.

We would like to begin with a short note abouthot food and spicy food. Contrary to popularbelief, Indian cuisine is not meant to be hot.There are a great variety of herbs and spicesused in Indian cooking. These may add flavor, aiddigestion, have medicinal properties, or just bringcolor to the food (usually it's a combination of afew qualities).

The types and flavors of herbs and spices vary asyou travel from one place to another within India.Just as anywhere else, there are people whocook and eat really spicy food; however, almostall Indian restaurants will ask for your preferencewhile taking your order. If they forget to ask you,please do let your waiter know.

The Taj Mahal – Agra’s eternal monument to love

This month’s featured cuisine is Avadhi. Avadhioriginated in the Uttar Pradesh state where Agrais located and takes its name from a localprincely state of the region during the Mughalera. Avadhi was honed to satisfy the localnobility’s palate and while this style of cooking isheavily influenced by Mughal cookingtechniques, Avadhi cuisine differs in some keyways. For one, it typically uses a Tawa (irongriddle) for cooking, instead of the more commonTandoor (clay oven).

This gives Avadhi food a unique flavor. Adding tothe richness of Avadhi cuisine is the large varietyof ingredients including savory spices such ascardamom and saffron.

Before beginning your tour of Agra, you shouldenjoy a traditional Avadhi breakfast.

Avadhi Cuisine – Tantalizing taste buds forcenturies

The breakfast ensures an amazing start toyour day and features signature culinarydelights including the Paratha, a delectablepan grilled bread stuffed with a filling of yourchoice such as cottage cheese, vegetables oreven mincemeat. A light Raita (yogurt salad)accompanies the Paratha to balance yourmeal.

Begin your city tour of Agra with theshimmering red sandstone Agra Fort. Built byEmperor Akbar in 1565 and elaboratelyembellished by his successors, thisUNESCO World Heritage Site’s royalaudience halls, immense stone courtyards,marble mosque and private royal chambersprovide a glimpse into the grandeur of theMughal Empire.

A perfect follow up to the Agra Fort is a visitto the Itimad-ud-Daulah Tomb. Sometimesreferred to as the “Baby Taj”, this is anexquisite marble tomb made by the EmpressNur Jahan in memory of her father. Thoughnot nearly as grand in size, you will beinspired by the marble lattice screens andintricate marble inlay of this eloquenttestimony of a daughter’s love.

After exploring these beautiful monuments,indulge yourself at the Taj Khema restaurant,which features great food along with stunningviews of the Taj Mahal.

As you feast like Indian royalty, savor thedelicious Kormas, rich mutton and chickencurries flavored with saffron and nuts. Helpyourself liberally from a platter of Pullao(aromatic rice garnished with tender green peas,cumin seeds and more).

An absolute must of every Avadhi meal is theimpressive variety of kebabs. Ground spices areadded to minced meat and cooked to a tendersucculence.

Proceed to the pride of Agra, the Taj Mahal.Unparalleled in its beauty throughout theworld, this white marble mausoleumsymbolizes an emperor’s love for his queen.

As night falls, enjoy an evening meal ofKadhai Paneer, Khumb Hari Pyaaz or MethiMurg while you reflect on the splendors ofAgra. Recipes for some great Avadhi dishesare detailed in this newsletter.

Chef of the Month

The modest demeanor of Mahipal Singh Rathore, the Executive Chef ofthe Taj Gateway, Agra, doesn’t do justice to his impressive culinarycapabilities. He is a specialist in Avadhi cuisine and a graduate of theprestigious Institute of Hotel Management, Catering & Technology inAhmedabad. His keen interest in culinary arts was kindled at an early ageby his grandmother.

Having accumulated accolades and experience over his last two decadesat the prestigious Taj Group of Hotels, he delights patrons at the TajGateway with his mouthwatering recipes. Given below are three recipesfrom his vast repertoire of Avadhi preparations.

Kadhai Paneer:(Cottage cheese and capsicum with tomatoes, herbs and prominently flavored with corianderseeds).

Utensils:1 Wok1 Small pan1 Grinder1 Serving dish

Ingredients: Cottage cheese – 3 cups (24 oz.)Coriander seeds – 1 1/4 tsp. (.2 oz.) Ginger – 1 1/4 tbsp. (.6 oz.)Tomatoes – 3 cups (24 oz.)Garam masala powder – 1 1/4 tsp. (.2 oz.) Capsicum – 10 tbsp. (5 oz.)Whole red chilies – 5

Fenugreek leaves – pinchSalt – to tasteGreen coriander – 1 1/4 tbsp. (.6 oz.) Clarifiedbutter or oil – 3 tbsp. (1.4 oz.)

Preparation: 1. Drain cottage cheese to thicken it.

2. Cut the cottage cheese into cubes.

3. Wash capsicums, remove stems, cut intohalves, deseed and julienne.

4. Scrape, wash and chop 2/3 of the ginger;julienne the rest for garnishing.

5. Clean, wash and chop the coriander.

6. Grind the red chilies and coriander coarsely.

7. Finely chop the tomatoes.

8. Heat two tablespoons of oil in a small panthen add the chopped tomatoes. Cook until thetomato liquid is reduced and the fat floats ontop. Remove the pan from heat.

9. Heat oil in a wok, add capsicum and sauté

over medium heat for 30 seconds. Add theground red chilies coriander seeds and choppedginger – stir for 30 seconds.

10. Add the cooked tomatoes to this mixturebring to boil and brown until the fat leaves themasala (cooked spice mixture).

11. Add cottage cheese and stir gently for 2 -3 minutes.

12. Sprinkle fenugreek, garam masala and stiragain. Taste and adjust the seasoning.

13. Move to a serving dish, garnish with ginger,juliennes and chopped green coriander. Servehot..

Khumb Hara Pyaaz:(Exotic mushroom and green onion cooked with yogurt , spice and flavored with cashew nut paste).

Utensils: 1 Round, thick-bottomed pan1 Whisking bowl1 Small pan1 Serving dish

Ingredients:Fresh mushrooms – 3 cups (24 oz.)Spring onions – 3 cups (24 oz.)Oil – 3/4 cup (6 oz.)Green cardamoms – 5Black cardamoms – 1Cloves – 5Cinnamon stick – 1Bay leaves – 2Onion paste – 3/4 cup (6 oz.)Ginger paste – 2 tbsp. (1 oz.)Garlic paste – 2 tbsp. (1 oz.)Ginger – 2 1/2 tbsp. (1.2 oz.)Green chilies – 4Coriander powder – 3/4 tsp. (.12 oz.)Yogurt – 1 1/2 cups (12 oz.)Salt – to tasteFresh green coriander – 1 1/4 tsp. (.2 oz.)Cashew nut paste – 4 tbsp. (2 oz.)

Preparation: 1. Trim and wash the mushrooms.

2. Wash and cut the spring onions.

3. Scrape, wash and chop 2/3 of the ginger,julienne the rest.

4. Wash green chilies, remove stems, slit,deseed and finely chop.

5. Clean, wash and chop the coriander.

6. Heat one tablespoon of oil in a small panand cook the onion paste 2 – 3 minutes oruntil it becomes light pink. Remove from heatand set aside.

7. Whisk yogurt in a bowl.

8. Heat oil in a round, thick-bottomed ironcooking vessel, add the green and blackcardamoms, cloves, cinnamon stick and bayleaves and sauté over medium heat until itbegins to crackle.

9. Add the cooked onion paste and brown for2 minutes.

10. Add the ginger and garlic pastes – stir for1 minute. Remove cooking vessel from heat,add the spring onions and return to heat. Stirfor 5 – 7 minutes. Remove the pan from heatand set aside.

11. Add the whisked yogurt and salt, returnthe cooking vessel to the heat, add a littlewater and bring to a boil.

12. Simmer until the fat leaves the mixture.

13. Add mushrooms to the cooked mixture,simmer for 2 minutes, add the cashew nutpaste and bring to a boil.

14. Taste and adjust the seasoning asdesired.

15. Move to a serving dish, garnish withchopped coriander and ginger juliennes. Servehot with plain, boiled rice.

Methi Murg:(Chicken with fenugreek)

Utensils:1 Round, thick-bottomed pan1 Whisking bowl1 Serving bowl

Ingredients:Chicken – 2.2 lbs.Yogurt – 1 1/4 cups (9 oz.)Salt – to tasteOil – 1/2 cup (4 oz.)Black cardamom – 1Green cardamom – 5Cloves – 5Cinnamon stick – 1Bay leaf - 1Javitri (mace) – a pinchOnions – 1 1/2 cups (12 oz.)Garlic – 2 1/2 tbsp. (1.2 oz.)Ginger – 1/4 cup (2 oz.)Green chilies – 6Turmeric – 3/4 tsp. (.12 oz.)Coriander powder – 1 1/4 tsp. (.2 oz.)Red chili powder – 1 1/4 tsp. (.2 oz.)Tomatoes – 10 oz.Fenugreek – 2 1/2 tsp. (.4 oz.)Coriander (leaves) – 1 ¼ tbsp. (.6 oz.)

Preparation:

1. Clean, skin and cut the chicken into bite-sized pieces.

2. Whisk yogurt in a bowl, add salt and soakthe chicken pieces in this marinade for atleast 30 minutes.

3. Peel, wash and chop the onions as well asthe garlic.

4. Scrape, wash and chop 2/3 of the gingerjulienne the rest for garnishing.

5. Remove stems from the green chilies,wash, slit, deseed and finely chop.

6. Wash and chop the tomatoes andcoriander leaves.

7. Heat the oil in a round, thick-bottomed pan,add both the green and black cardamoms,cloves, cinnamon stick, bay leaf and javitri(mace) and sauté over medium heat until itbegins to crackle.

8. Add onions and sauté over medium heatuntil golden brown.

9. Add the chopped ginger, garlic and greenchilies – stir for 2 minutes.

10. Add the turmeric, coriander powder andred chilies – stir for another 2 minutes.

11. Add the tomatoes and brown the mixtureuntil the fat leaves the mixture, then addmarinated chicken with the marinade – bringto a boil.

12. Simmer until the chicken is almostcooked and the fat leaves the mixture onceagain.

13. Taste and adjust seasoning as desired.

14. Move to a serving dish, sprinklefenugreek, ginger juliennes and choppedcoriander. Serve hot.

Resort of the Month

The Taj Gateway

Located a kilometer (0.6 miles) from the massive structure of the Taj Mahal and its surroundingmonuments, the Taj Gateway is one of only two hotels featuring excellent views of this matchlesslegendary monument. While all rooms of the Taj Gateway may not boast of breath-taking views ofthe Taj Mahal, at Easy Tours we pride ourselves in getting the rooms with the very best Taj viewsthanks to our relationship with the Taj Group.

The Taj Gateway – Impeccable luxury in the shadow of the Taj Mahal

Resting on 6 acres of landscaped gardens, the Taj Gateway provides a tranquil retreat in thebustling city of Agra. All of the Taj Gateway’s rooms offer comfortable accommodation with thehighly personalized service that is the hallmark of the Taj Group.

Apart from the usual amenities that one expects from a world class resort, the Taj Gatewayfeatures cultural programming and theme nights that extrapolate the strong link between the hotel,Agra and the phenomenal Taj Mahal. Guests may also rejuvenate with traditional, authentic Indianwellness treatments such as Ayurvedic massages or yoga.

The Taj Gateway also provides guests an incredible culinary experience. The chefs at the hotel areexperts in Mughlai, North Indian and Avadhi fare. Fresh local produce and many natural ingredientsare used in the hotel’s variety of cooking styles and signature dishes.

News Update

From the Head Office in Delhi

The National Museum Institute to document cultural heritage across India!

The National Museum Institute (NMI) has embarked on a major exercise to develop an archive of theperforming arts across India’s diverse cultural landscape. The idea behind the initiative is todocument each and every one of these art forms in painstaking detail so that their survival can bebetter ensured for the benefit of future generations.

According to National Museum Director General, Mr. Venu V. “The projects, being undertaken indifferent parts of the country, will take time. The NMI wants to develop a robust format and iscreating a few models (to ensure better documentation and study).”

As the first phase of the project, the NMI has commenced the documentation exercise in Meerut aswell as in Jammu and Kashmir. The NMI hopes that its work in documenting the intangible heritageof these two regions will serve to provide the required formats and case studies for the project to berolled out to other parts of India as well.

The National Museum Institute Delhi - Keeping track of India’s phenomenal heritage

The management of the NMI stated that it understands that the effort to document all of theseperforming arts along with their superbly detailed aspects will be a Herculean task, however it isoptimistic that once the framework is established particularly in the challenging terrain of Ladakh,Western UP as well as Jammu and Kashmir, the study can be easily replicated across the country.

The NMI hopes to involve local communities as well as elders in villages across India therebyensuring that the project gets the necessary support and quality input on the ground.

To keep interest alive in the project, the NMI will continue conducting studies at the community leveland during specific events around the year, where traditional artists are more likely to participatethereby ensuring comprehensive cataloging of Indian indigenous performing arts as well as othercultural heritage.

*Elements of the abov e excerpted f rom “Delhi museum to document cultural heritage” – The Hindu

From the Agra Office

Travel Experts share their favorite tips to get the most out of a Taj Mahal

visit!

Much has been written about the Taj Mahal and the immense feelings that visitors get when touringthe eternal monument to love. Recently a panel of tourism experts put together a list of whatvisitors can do to get the most out of their Taj excursion:

The Taj Mahal is closed on every Friday in honor of the Muslim Sabbath. Arriving on Fridaysis the most common tourism mistake made by tourists visiting the Taj Mahal.

Get a professional guide to show you around. The beauty of the Taj Mahal is in the details ofits design and architecture so it pays to have someone who can make you appreciate thelittle intricacies.

Rise early and beat the crowds. Sunrise (along with Sunset) is the best time to photographthe Taj Mahal in the various hues of soft light.

Taj Mahal – India’s most visited tourism treasure

When arriving for a sunrise visit, be sure to get into the main cenotaph chamber early andhear the “sound of infinity” which is the sounds of the air that moves through the ventilateddome.

Expert photographers claim that there are over 300 angles to get unique photos of the TajMahal. They however claim visitors should focus on enjoying the monument. To find greatlocations for the best shots ask either your guides or look at expert photographers with thefancy equipment and follow their trail.

The least known unique locations for some great shots of the Taj Mahal include the benchesat the Southern end of the complex as well as the Mehtab Bagh (Moonlight Garden) acrossthe Yamuna for some great vantage shots.

From the Jaipur Office

Jaipur positioning itself as a center of Culinary Tourism

Rajasthan state constantly sees a steady stream of visitors coming in to marvel at the variousattractions of the state. International tourism industry experts claim that the success of Rajasthanitourism has been primarily because the state government and tourism board has been hard at workto constantly improve the tourism offerings in the state.

While Rajasthan attracts tourists primarily due to its rich heritage, glorious monuments as well asgreat events, the tourism board is now working assiduously to put the state capital Jaipur as one ofthe major centers of Culinary Tourism in India.

Tourism in Jaipur – continuing the march of tradition and excellence

As part of this initiative, the tourism board is organizing culinary tours by established expertsmostly at their residences to give visitors an authentic feel for the Indian culinary experience. Indiancuisine is catching on in many parts of the world and is gaining popularity to the richness of itstaste, the variety of its options as well as its many medicinal and health benefits.

Officials at the Rajasthan Tourism Board claim that culinary tourism was always popular in thestate with many visitors taking culinary lessons impromptu at local residences of friends andacquaintances. The idea now is to bring these tours into the mainstream and associate them withexperts to give visitors to the state a real value proposition.

The Rajasthan Tourism Board also hopes that the increase in culinary tourism in the state will havesignificant spin-off benefits for other industries as well including makers of traditional cookingutensils, food ingredients and condiments as well as the general hotel and hospitality industries.

From the Kochi Office

Kerala crosses the Atlantic for successful Road-shows

Kerala is one of the fastest growing tourism destinations in India. Branded as “God’s Own Country”,the state attracts visitors from around the world who come to see its dynamic culture, rich history,

immersive art scene and progressive literary-scape.

In an effort to build on the successes of the state government in many foreign markets, the KeralaTourism Board organized a series of roadshows across three major cities of the United States ofAmerica.

The roadshows were held between October 21 to 24 in New York, Chicago and Los Angeles. Thisschedule was planned in a bid to cover all major US geographic markets and make it easy for allrelevant tourism industry professionals to come in and get oriented with “God’s Own Country”.

Easy Tours of India Inc. was the only US based travel company to have been invited to participate atthe Kerala Tourism Roadshows. Easy Tours was represented at all the roadshows by our MarketingDirector Mr. Pierce Haney.

The United States represents the fourth largest market for tourism to Kerala, surpassed only by theUnited Kingdom, France and Germany. In 2011 and 2012, 55,741 and 57,807 tourists originatingfrom the USA visited Kerala respectively.

Tourism Roadshows – Tak ing the wonders of Kerala to the world

The Roadshow included a detailed presentation and conference session for participants highlightingthe many tourism attractions in Kerala. Also on hand were a large number of representatives of theKerala Tourism Board, local DMCs as well as service providers of the state for networkingopportunities with leading US tourism industry players. The Delegation at the roadshows was led bythe Minister for Tourism, Kerala, Shri A.P. Anil Kumar.

Speaking at the occasion of the roadshows the Tourism Secretary, Mr. Suman Billa said,“Americans are one of the top global travelers today and therefore it makes sense for Kerala to makeinroads into the vast market offered by the United States of America”.

Festival Alerts

Chennai (Madras) Dance and Music Festival

The Chennai Dance and Music Festival is held in December in the Southernmost Indian state ofTamil Nadu. The dates of the festival coincide with the traditional Tamil month of 'Margazhi'

(December). Marghazi is considered a sacred month for Hindus in Tamil Nadu and is considered atime for worship and spiritual devotion.

South Indian classical music, popularly known as Carnatic Music as a genre, has its roots inreligious worship. For many centuries, music and dance have been used as a vehicle to depictzealous devotion to the Gods and has been encouraged in its traditional forms in temples andreligious institutions of learning across India.

The Chennai Dance and Music Festival celebrates the rich cultural heritage of the region. Thefestival is held at multiple venues in the city by a number of organizations and averagesperformances by over 2,000 participants. It is an amazing experience to visit Chennai during thecourse of the festival as the city transforms itself into a hub of cultural activities as opposed to itstraditional role as a bustling commercial metropolis.

The Chennai Dance and Music Festival was originally started in the year 1927 and was titled theMarghazi Festival of Dance and Music. The Chennai Dance and Music Festival featuresperformances by both upcoming and established performers in many languages includingKannada, Telgu and Tamil. There are a number of concerts using traditional musical instrumentsthat have been of great interest to foreign visitors.

Kathakali Dance Performance

The high point of the Chennai Dance and Music Festival however is the dance performances thatare held during the festival. The ancient dance form has its roots in the Natya Shastra art formwhich was conceived in the 2nd century by the Hindu sage Bharat. Natya Shastra as an art form isused to depict drama through a combination of dance, mime, speech as well as music.

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