The Paradise of Sri Lanka with Michael Bates

Total Page:16

File Type:pdf, Size:1020Kb

The Paradise of Sri Lanka with Michael Bates THE PARADISE OF SRI LANKA WITH MICHAEL BATES 18 FEBRUARY - 5 MARCH 2016 Discover a paradise island with incredible flavours, history and culture. Sri Lanka offers World Heritage sites, bustling cities, highlands, tea plantations, serene gardens and baby elephants! History of the island dates back 2000 years and thanks to its colonial past, it’s a rich cultural mix of festivities, tradition and exotic cuisine. Prepare to be dazzled by this secret tropical island. ITINERARY TOUR LEADERS HIGHLIGHTS TOUR LEADER + Visit World Heritage listed sites - ancient Buddhist temples, PAUL VAN REYK cave paintings and historic hill towns + All aboard the scenic train as we ride into the tea plantations + Visit two of the best gardens - Geoffrey Bawa’s Lunugunga Estate and Bevis Bawa’s Brief Garden Sri Lankan born, Paul is passionate + Exclusive cooking demonstrations, exploring delicious flavours about food. He shares his passion through cooking classes, websites + Stay in the Geoffrey Bawa designed Lighthouse hotel in Galle and travel. Paul has a Masters in + Marvel at noon gates, riské sculpture and artistic mosaics Gastronomy from Adelaide University and Cordon Bleu and is a reviewer for + Foodie’s delight with Sri Lankan curry & rice at Lunuganga the Good Food Guide and Sydney Eats. + Get up close to the elephants at Pinnawala He was also featured in the SBS Food Lover’s Guide to Sri Lanka. DAY 1 THU 18 FEB DAY 3 SAT 20 FEB SYDNEY TO NEGOMBO ANURADHAPURA (B) Meet your tour leaders Michael Bates and Visit the ancient city of Anuradhapura to visit its greatest treasures -dagobas Paul Van Reyk at Sydney International TOUR LEADER - hemispherical shaped white domes. Airport. Arrive late to Colombo. Transfer to MICHAEL BATES your hotel in the resort town of Negombo, We’ll swing past the 2250 year old sacred rich in culture and history. Buddha’s tree of enlightenment – the Bo tree is said to be the oldest tree in the Accommodation: Jetwing Blue, Negombo world and protected by UNESCO. Onward DAY 2 FRI 19 FEB to Minintale for a beautiful mountain walk NEGOMBO TO KANDALAMA (B/D) under frangipani trees to discover Buddhist caves. Join Paul and Michael for breakfast and then Michael runs one of Sydney’s best set out for Dambulla within the cultural Accommodation: Heritance, Kandalama landscaping companies and is mad triangle in the centre of the island. Dating DAY 4 SUN 21 FEB keen on the Sri Lankan gardens and back to the 1st century BC, the Golden SIGIRIYA (B/L) artistic genius of Geoffrey Bawa. Temple of Dambulla has been the centre of Travelling frequently on study tours Explore Sigiriya or Lion Rock, a must-see pilgrimage for Buddhists and Hindus for around the world, he is a passionate natural wonder of Sri Lanka. Built by an 22 centuries! The cave monastery, home to garden expert with a great sense of fun. Buddhist monks, is covered with exquisite obsessed monarch in the 5th century 2,000 year old murals depicting life and and an astonishing feat of engineering times of Buddha. The shrines also house and construction. Sirigiya rises 200m of a collection of 157 statues in various sizes sheer core of rock above a forested plain. including a reclining Buddha 15m long. Discover a series of ancient gardens, Vividly coloured frescos are the largest moats, ramparts, pools, fountains arranged antique painted surface in the world. symmetrically on either side on the rock. TO BOOK Finish our day with a beautiful view of the Spot the remains or a pair of giant lions surrounding countryside. paws still guarding the staircase that leads Check into the Heritance, a hotel to the summit, once occupied by a royal 1300 233 200 surrounded by pristine tropical jungle, palace. designed by Geoffrey Bawa and overlooking Enjoy an lunch cooking demonstration with [email protected] the magnificent expanse of the Kandalama Paul and the hotel chef. Visit our website wewa (part of Sri Lanka’s famous ancient Accommodation: Heritance, Kandalama irrigation system) and across to the www.rosstours.com DAY 5 MON 22 FEB Sigiriya rock fortress in the distance. The KANDALAMA TO KANDY (B, L) hotel is one kilometre long and the hotels seven floors are unobtrusively set into the Travel to Kandy stopping en route to visit mountainside. Hotel boasts 3 swimming a coconut rope maker and lunch in a spice pools for relaxing. garden where you can explore the history, Welcome dinner tonight. tastes and ayurvedic health uses of spices for which Sri Lanka is renowned. Arrive in Accommodation: Heritance, Kandalama ITINERARY Kandy in the afternoon, a town that nestles picked up at Nanu Oya station and drive to and is one of the few World heritage listed in the hills at an altitude of 488m and the Nuwana Eliya to spend a relaxing afternoon sites which thrive with a bustling population, last capital of the Sri Lankan kings. The name in the hills and a special high tea at the Hill restaurants, shops and galleries, making this Kandy conjures visions of past, splendour, Club (dress code applies), which was founded a pleasant and leisurely day. legend, folklore, mystery and traditions kept in 1876 by a British coffee planter, as a home Today Chef Nimal and Paul will put on a alive lovingly for years. away from home, and today is a private club luncheon cooking class to demonstrate the Check in to the breathtaking retreat of Amaya and hotel. local lamprais – a great treat. Remainder of Hills in the verdant mountains of Hanthana, Check into the old world charm of Jetwing the day at leisure. 9km from Kandy, where the architecture St Andrews, a former country house, Accommodation: Jetwing Lighthouse, Galle is Kandyan palatial style and the 170ft reminiscent of the days of the British Raj – it’s swimming pool is more than tempting! all about English breakfasts, high tea and stiff DAY 12 MON 29 FEB GALLE TO LUNUGANGA (B,L) Accommodation: Amaya Hills, Kandy brandy. Accommodation: Jetwing St. Andrews Visit the Lunuganga estate, the former DAY 6 TUE 23 FEB country home of Geoffrey Bawa. Started in KANDY (B) DAY 9 FRI 26 FEB 1947, the garden led Bawa, originally a lawyer This morning visit the Royal Botanical NUWARA ELIYA (B) to the bar, to decide to become an architect. Gardens in Peradeniya, which was originally Tour Nuwara Eliya and understand how The garden in the estate here remained his the pleasure garden of royalty. Nearly 4000 abundant rainfall, sunshine and cold nights muse and an experimental laboratory for new species of plants are found in the garden makes the perfect cup of tea. Sri Lanka is and exciting ideas. Explore the garden with which is encircled by the Mahaweli River. one of the world’s largest exporters of tea. Michael leading the charge. Bandara Palipana, Professor of Botany who Since the introduction of tea in the mid-19th Lunch to be taken within the gardens. has worked in the garden for 25 years, will century, Nuwara Eliya has been the capital Accommodation: Jetwing Lighthouse, Galle take us for a walk around the gardens that are of the tea industry where rolling mountains famous for their collection of orchids. in the highlands are carpeted by green tea DAY 13 TUE 1 MAR Afternoon tour of Kandy with its lakeside plantations. Tea plantations abound as we get GALLE TO BENTOTA (B/L) setting and a visit to the sacred Temple of the a little taste of England in the hills with rose Coastal drive this morning, passing coastal Tooth, which houses one of Buddhism’s most gardens and dotted with stone houses. villages to Bentota, where our destination sacred relics and attracts followers of the faith We’ll wander around the Hakgala Botanic is Bevis Bawa’s Brief garden. The estate is from all over the world. The Royal Complex Garden and visit a Tea Plantation with tea located along the south coast in Bentota. situated around the Temple of the Tooth tasting this afternoon. Bevis, Geoffrey’s brother, also an architect and Kandy Lake comprises the Kings Palace, Accommodation: Jetwing St. Andrews and artist, designed and converted what was Queens Palace, Audience Hall, Boathouse a rubber plantation, bequeathed to him by and Royal Summer house, represent a zenith DAY 10 SAT 27 FEB his mother in 1929, into the legendary garden of ancient Sri Lankan architecture. NUWARA ELIYA TO GALLE (B) it is today. It’s a magical world surrounded Accommodation: Amaya Hills, Kandy After breakfast we travel to Galle, an ancient by a thick bamboo hedge. The garden is Dutch outpost located on the south western a private wonderland filled with nooks, DAY 7 WED 24 FEB coast of Sri Lanka. Pass by the landacape alcoves and cloisters, and the house quite PINNAWALA ELEPHANT SANCTUARY (B/D) that was filmed for ‘The Bridge over the River invisible with a roof completely concealed A special visit to an elephant orphanage today Kwai’ on the Kelani River near Kitulgala which in white bougainvillea. Beautifully filled with with 75 elephants ranging from newborn to is famous for white water rafting. sculptures by Bevis himself and his many elderly matriarchs, some orphaned, some The minimalistic, stately and elegant artist friends, including Donald Friend, who injured in the wild and others abandoned. Lighthouse Hotel is our home for the next went for a weekend and stayed for six years. We’ll watch them eat, play and bathe in the four nights, another hotel designed by The house also contains many artworks river. Geoffrey Bawa who was responsible for including a magnificent mural of Sri Lankan Back to Kandy for a home visit with a linking the islands ancient architecture with life by Donald Friend in the style of Chagall.
Recommended publications
  • By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir
    India Maddhya Pradesh, Jammu and Kashmir, and Kerala By Anjali James and Rael Memnon Natural Beauty of Jammu and Kashmir Jammu and Kashmir Location: Northern Indian Subcontinent Language: Native Kashmiri language, Hindi and Urdu Cuisine: Mostly meat, wheat, rice, and maize. - In Jammu and Kashmir, rice, meat, and wheat are big parts of their cuisines because wheat and rice are a huge part of their agriculture. Agriculture of Jammun and Kashmir - The Jammu plain has a high concentration of wheat, rice, maize, pulses, fodder and oilseeds. - The Valley of Kashmir is well known for its paddy, maize, orchards (apples, al mond, walnut, peach, cherry, etc.) and saffron cultivation. - Depending on the rainfall, the hectarages that produce rice and maize vary substantially. - Wheat is used as a staple in Jammu - Maize is used as a staple in Kashmir - Jammu and Kashmir are primarily an agrarian state. - Large orchards in the Vale of Kashmir produce apples, pears, peaches, walnuts, almonds, and cherries, which are among the state’s major exports. Popular Dishes from Jammu and Kashmir - Rogan Josh - An aromatic curried meat dish of Kashmiri origin. It is made with red meats like lamb or goats. It is colored or flavored by alkanet flower or Kashmiri chilies. - Butter Tea - Butter tea is also known as Po Cha. It mainly uses tea leaves, yak butter, and salt. - Pilaf - This is a wheat dish. It is usually coooked in stock or broth and spices are added. Some other things that are added are vegetables or meat. - Dum Aloo - This is a potato based dish.
    [Show full text]
  • Spice Route Culinary Festival Bolgatty Palace
    SPICE ROUTE CULINARY FESTIVAL BOLGATTY PALACE Panchayath/ Municipality/ Cochin Corporation Corporation LOCATION District Ernakulam Nearest Town/ Bolgatty – 450 m Landmark/ Junction Nearest Bus station Bolgatty Bus Stop – 1.2 Km Nearest Railway Ernakulam Town North Railway Station – 4.9 km station ACCESSIBILITY Nearest Airport Cochin International Airport – 32.6 km Bolgatty Palace Hotel National Highway 966A, Mulavukad, Bolgatty – 682504 Phone: +91-484-2750500 CONTACT DATES FREQUENCY DURATION TIME September Annual 4 Days ABOUT THE FESTIVAL (Legend/History/Myth) The Spice Route Culinary Festival, a unique initiative to rekindle the rich legacy of trade and cultural exchange of the countries along the ancient spice route. The Spice Route Culinary Festival is held as part of the ambitious Spices Route project-an initiative of Kerala Tourism in association with UNESCO. Top international chefs whip up their cuisine with a dash of Kerala spices, the event bring flavours from across fifteen countries in one platform and enable a healthy exchange of culture and ideas. The event also help showcase Kerala Cuisine to the world, identify culinary talent in Kerala and enabled exchange of ideas. International Approximately 50000 RELEVANCE- NO. OF PEOPLE (Local / National / International) PARTICIPATED EVENTS/PROGRAMS DESCRIPTION (How festival is celebrated) UNESCO has signed a cooperation agreement with the Department of Tourism, Govt. of Kerala to promote intercultural dialogues between these countries through the revival of Ancient Spice Route thus reconnecting India with the world to mutually promote the history and heritage of Kerala Chef competition Spice Route through joint research, heritage project and cultural activities. The international competition will feature chefs from spice route nations like Egypt, France, Germany, Indonesia, Iran, Italy, Japan, Malaysia, Netherlands, Portugal, Lebanon, Qatar, Thailand, to name a few, who will be adjudged by a panel of juror.
    [Show full text]
  • Where the Flavours of the World Meet: Malabar As a Culinary Hotspot
    UGC Approval No:40934 CASS-ISSN:2581-6403 Where The Flavours of The World Meet: CASS Malabar As A Culinary Hotspot Asha Mary Abraham Research Scholar, Department of English, University of Calicut, Kerala. Address for Correspondence: [email protected] ABSTRACT The pre-colonial Malabar was an all-encompassing geographical area that covered the entire south Indian coast sprawling between the Western Ghats and Arabian Sea, with its capital at Kozhikkode. When India was linguistically divided and Kerala was formed in 1956, the Malabar district was geographically divided further for easy administration. The modern day Malabar, comprises of Kozhikkode, Malappuram and few taluks of Kasarkod, Kannur, Wayanad, Palakkad and Thrissur. The Malappuram and Kozhikkod region is predominantly inhabited by Muslims, colloquially called as the Mappilas. The term 'Malabar' is said to have etymologically derived from the Malayalam word 'Malavaram', denoting the location by the side of the hill. The cuisine of Malabar, which is generally believed to be authentic, is in fact, a product of history and a blend of cuisines from all over the world. Delicacies from all over the world blended with the authentic recipes of Malabar, customizing itself to the local and seasonal availability of raw materials in the Malabar Coast. As an outcome of the age old maritime relations with the other countries, the influence of colonization, spice- hunting voyages and the demands of the western administrators, the cuisine of Malabar is an amalgam of Mughal (Persian), Arab, Portuguese,, British, Dutch and French cuisines. Biriyani, the most popular Malabar recipe is the product of the Arab influence.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • A Taste of Sri Lanka
    TRAVEL WITH FRIENDS IN 2013 A Taste of Sri Lanka NEGOMBO – CULTURAL TRIANGLE – KANDY – NUWARA ELIYA – YALA N.P. – GALLE – MT LAVINIA with Paul van Reyk 2–17 September 2013 (16 days) Tour A Taste of Sri Lanka leader Discover the incredible depth of flavours, smells, history and culture Sri Lanka has to offer visiting World Heritage listed sites, bustling cities, the highlands and a National Park. Be amongst the first to rediscover this island paradise, renowned for its palm- fringed beaches, misty mountain landscapes, extraordinary wildlife, exotic cuisine and cultural diversity. Sri Lanka is also steeped in heritage. With a history that dates back over 2,000 years, the island is home to some of Asia’s best preserved monuments and to no fewer than eight UNESCO World Heritage sites. Thanks to its colonial Sri Lankan born Paul van Reyk history (Portuguese, Dutch and British), interaction with Arab, Chinese and has been passionate about food Malay merchants over the centuries, and the prevailing religions of Buddhism since his ayah gave him his first ball of rice when he was a year and Hinduism, Sri Lanka is a land rich in traditions, continual festivities and an old. For the past ten years he exciting, exotic cuisine which you will see being prepared and of course taste! has been sharing his passion through catering, cooking classes, a website with recipes and conducting food tours in At a glace Sri Lanka. Paul has a Masters in • Join Paul van Reyk and Sri Lankan chefs for cooking demonstrations Gastronomy from Adelaide • Visit the World Heritage listed sites of Polonnaruwa, Sigiriya and University and Cordon Bleu Dambulla and is a reviewer for the Good • Scenic train ride from Kandy to Nuwara Eliya Food Guide and Sydney Eats.
    [Show full text]
  • 01 Indian Cooking
    Introduction to Indian Cookery BHM -401T UNIT: 01 INDIAN COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Philosophy of Indian Food 1.3.1 Pre Ancient Era 1.3.2 Ancient Era 1.4 The Great Indian Cuisine – Key Features 1.4.1 Classification of Food Based on Nature 1.4.2 Classification of Food Based on Vargas 1.4.3 Classification of Foods Based on Nutrients 1.5 Regional Influences on Indian Food 1.5.1 Indian Regional Cuisine at a glance 1.5.1.1 South India 1.5.1.2 North-east 1.5.1.3 North India 1.5.1.4 Western India 1.5.1.5 Eastern India 1.6 Summary 1.7 Glossary 1.8 References/Bibliography 1.9 Suggested Readings 1.10 Terminal Questions 1.1 INTRODUCTION Once we think of India we think of food we think of the colour we think of the aromas and textures that create sensation over our taste buds. India is a diverse country having numerous states and languages having a multitude of culinary styles to choose from there's one thing special about this cuisine that it is so friendly to the palate that every meal across the country is diverse and becomes palatable treat India has a rich gastronomic heritage write from Alexander to Nadir Shah to Shershah Suri to Babar all had a middle east connect therefore Central Asia and Mediterranean has played an important role in enhancing the Indian culinary traditions and making the cuisine so diverse. The cuisine has also been largely affected by the European traditions.
    [Show full text]
  • Tharavadu-Food-Menu.Pdf
    Tharavadu, Home of Kerala Cuisine, is an authentic restaurant which offers the flavours of Kerala. Tharavadu is a system of joint family practiced by people in Kerala until 1940s. Tharavadu was a legal entity like undivided Nair Family and was entitled to own properties. Now these days ancestral home is often called as Tharavadu. However the old system was very different and was an integral part of their joint-family lifestyle in the bygone era. In total ‘Tharavadu’ means family which keeps the values of tradition. Here in Leeds we are trying to recreate the riches and flavours of ‘Tharavadu’ cooking which is close to the Mother Nature, which has got the hand flavour of generations, and most of all healthy family cooking with no use of any artificial ingredients. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava form the staple food of Kerala. The main dish for lunch and dinner is boiled rice. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. In addition to historical diversity, the cultural influences, particularly the large percentages of Muslims and Syrian Christians have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes.
    [Show full text]
  • Kerala Cuisine
    KERALA CUISINE The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion (e.g., brahmins or namboodiris,Nairs etc.), and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes. Like other South-Indian cuisines, Kerala cuisine (called pachakam in Malayalam) is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particularly among the Christian community. HISTORICAL AND CULTURAL INFLUENCES Pre-independence Kerala was split into the princely states of Travancore and Kochi in the south, and the Malabar district in the north; the erstwhile split is reflected in the cuisines of each area. Malabar has an array of non- vegetarian dishes such as pathiri (a sort of rice-based pancake, usually paired with a meat curry), porotta (a layered flatbread), and the kerala variant of the popular biriyani. In contrast, traditional Travancore cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in india including plantains, bitter gourd ('paavaykka'). Amorphophallus ('chena'), Colocasia ('chembu'), Ash gourd ('kumbalanga'), etc. Garlic is predominantly used in south-kerala dishes as well. In addition to historical diversity, the cultural influences, particularly the large percentages of Muslims and Syrian Christians (also see Syrian Christian Cuisine of Kerala) have also contributed unique dishes and styles to Kerala cuisine.
    [Show full text]
  • Southern India & Sri Lanka
    GO solo SOUTHERN INDIA & SRI LANKA SACRED TEMPLES, SPICE GARDENS and SERENDIPITY. February 4 – 23, 2019 Explore India’s tropical south and Sri Lanka’s idyllic coastline on this Go Solo trip of a lifetime. From discovering ancient temples, beautiful spice gardens and exotic wildlife, to enjoying the serenity of elegant houseboats and sun- soaked beaches, this epic 18-day adventure has it all. ITINERARY INCLUSIONS AND HIGHLIGHTS Kumarakom | Alappuzha | Thekkady | Kochi | Colombo | • International flights from • Four World Dambulla | Kandy | Nuwara Eliya | Bentota Edmonton/Calgary to Cochin, UNESCO India and returning from historical sites Feb 4-5 Depart from home city; arrive in Delhi, then connect on a domestic flight Colombo, Sri Lanka in Sri Lanka to Cochin • 17 nights in 4-star • English- Feb 6 Arrive in Cochin (Kochi) and transfer by coach to the Aveda Resorts & accommodations, including speaking Spa in Kumarakom; join the welcome dinner at the hotel 1 night in a deluxe houseboat drivers/guides Feb 7 Experience village life in Kumarakom as part of the local Responsible Elaine Le Jambe • Daily breakfast, welcome • Prepaid tourism programme; the afternoon is free to enjoy a massage or perhaps and farewell dinners, gratuities for guides, a spa treatment? 2 specialty lunches drivers and porters Feb 8 After breakfast, transfer to Alleppey and visit the Lion Ladies Club of • Yoga sessions and • Hosted by AMA Alleppey; embark on a deluxe houseboat in Alleppey, exploring the one massage product specialist, emerald waterways of Alappuzha • Cooking
    [Show full text]
  • Food Diplomacy
    FOOD DIPLOMACY Indian cuisine reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavours and regional cuisines. The arrival of the Mughals, the British, and Portuguese further added variety to Indian cuisine. The consequent fusion in cuisines resulted in what is today known as ‘Indian Cuisine’. Indian cuisine also means a wide variety of cooking styles. Sometimes it seems referring to it as Indian cuisine is a misnomer, since regional dishes vary tremendously from region to region. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean. As food influences travelled to India, so has Indian cuisine travelled abroad. Particular dishes have gained popularity or subtle influences through spices have seeped into cuisines the worldover. History of Food There is no concrete record of the food habits of the Indus civilization. With the coming of the Aryans around 1500 BC, literary sources reveal distinct dietary behaviour. The food was simple as the early Aryans were semi-agriculturist, semi-nomadic people. As they began around 1000 BC to settle down in the fertile Gangetic plains their food became more complex and elaborate. Barley and wheat seem to have been the chief produce of the field, and consequently the principal articles of food.
    [Show full text]
  • Feasts, Flavours & Fusion of India
    FEASTS, FLAVOURS & FUSION OF INDIA CURIOUS CULTURE OF CULINARY INDIA REVIEW N ultimate guide to the best of the rest exotic A culinary Indian Cuisines. This tasteful saga of spices, ingredients, culture, tradition, evolution & now customisation is all served on a single platter in the ensuing pages. Where dishes vary not only from region to region but suburb to suburb, the series and scope of local delicacies is endless: from Moghul biryanis, Punjabi dal makhani and Kashmiri goshtaba being just a few. The research team behind this book walked through the nook & cranny of the length and breadth of India, talking to chefs, tasting the delightful dishes and visiting localities, offering an honest, insider view of the country's culinary delights and history. The creatives & pictures showcases the vivacity and shades related with the East, West, North & South and then reflected in the colourful dishes whose recipes accompany them. An apt book for any lover of Indian food. DIVERSED TASTES, ONE INDIA North of India: Origin & Belief North Indians and their delicacies are undividable. Northern Indians are known as serious food lovers and cooking for this NDIA is known clan is no less than for its diversity a ritual when found in its compared to other culture, geography parts of the country. I and climate. Food too is part of the diverse delight as each state exhibits a different way of life, language and cuisine. Traversing through the Indian food map, whether you are travelling up north in Kashmir or spending a few days down south to Kerala, you will observe striking dissimilarities in the kind of food people relish.
    [Show full text]