|
|
Renowned Kerala Chef Featured on Tauck's New India Tour
Acclaimed Chef Will Host Cooking Demonstration, Dinner At Her Home
NORWALK, CT (9/8/05) Famous for offering “insider” cultural
experiences at destinations around the globe, Tauck World Discovery
continues that tradition in its new “A Portrait Of India”
tour. The 18-day escorted journey boasts a number of engaging
off-the-beaten-path discoveries, but the most palate-pleasing will no
doubt be a visit with cookbook author and acclaimed Kerala chef Nimmy
Paul.
Paul will welcome Tauck guests into her Kerala home, where she will
provide an insightful, instructional hands-on cooking demonstration. The
focus of the demonstration is the preparation and serving of a traditional
Kerala dinner, which Paul will then share with her visiting Tauck guests.
Author of “Kitchens of Kerala,” Paul is a culinary instructor
with more than 15 years' experience teaching native Kerala cuisine. She
and her recipes have been featured in India, the U.S. and Europe, and Paul
was the only amateur among nearly 60 chefs from Asia and India invited to
the Seventh Annual Worlds of Flavor International Conference and Festival
in California. She has won the praises of diverse group, from R.W. Apple
of the New York Times to Greg Drescher of the Culinary Institute of
America to writer Paul Theroux, not to mention cookbook authors Maya
Kaimal, Linda Bladholm, and James Beard Award-winners Fred and Linda
Griffith.
KERALA CUISINE
Located along India’s southwestern coast, Kerala is home to gorgeous
beaches and a pleasing tropical climate. The region is known for growing
and exporting spices including pepper, cardamom, cloves, turmeric, ginger,
chilies, and mustard, all of which are featured in local recipes.
Other essential ingredients in Kerala’s flavorful cuisine include
rice, coconuts and a variety of fresh bananas. Also prevalent is fresh
seafood, including fish, prawns, shrimp, crabs, mussels and oysters, and
fresh fruits and vegetables including jackfruits, pineapples, mangoes,
cassava, yam and tapioca. Traditional dishes include appams, chutneys,
biriyanis and Sadya, a Kerala feast of more than 14 vegetable dishes
served on a large banana leaf.
“A PORTRAIT OF INDIA”
Tauck’s “A Portrait Of India” trip (18 days, from
$7,690) brings the company’s award-winning style of travel and
“insider access” to Rajasthan and the Golden Triangle in the
north and Kerala in the south.
Along with the cooking demonstration and dinner with Nimmy Paul, Tauck
offers a host of additional insider experiences to its guests, including a
houseboat cruise through the canals of Kerala, a special performance of a
400-year-old classical dance-drama, and an unforgettable spiritual dinner
near the Raja Ghat along the Ganges river in Varanasi.
Tauck guests will also visit six UNESCO World Heritage Sites as well as
palaces, museums, tombs and temples, and they’ll experience a
sunrise river cruise on the Ganges, a rickshaw ride through the streets of
Old Delhi and an elephant ride en route to the Amber Fort in Jaipur.
Tauck guests will also enjoy lavish accommodations throughout their trip,
including a stay at the Oberai Amarvilas in Agra, where their rooms will
overlook the Taj Mahal. Guests will also stay at the Oberai Udaivilas, set
on thirty lakefront acres in Udaipur, and the Rambagh Palace, a former
residence of the Maharajah of Jaipur.
Tauck is offering seven departures in early 2006 (Jan. 9 & 30, Feb. 6,
20 & 27, and March 13 & 20), and six in the fall of 2006 (Oct. 2
& 23, Nov. 13 & 20, and Dec. 4 & 11). Prices begin at $7,690
per person (double occupancy), and do not include roundtrip airfare to
India or six intra-tour flights (from $990 per person).
Those interested in more information can contact their travel
professional, call Tauck toll-free at 1 800 214 5158, or visit
www.tauck.com.
|
|
Email Tauck's marketing communications manager, Tom Armstrong, for more information or to schedule an interview.
Write to us at
Tauck World Discovery
10 Norden Place
Norwalk, CT 06855
P.O. Box 5020 |
