After buffet breakfast at hotel, you will proceed for sightseeing tour of Old & New Delhi.
The tour will begin with a visit to Raj Ghat, a simple memorial to Mahatma Gandhi; drive past the Red Fort continuing to the Jama Masjid or Friday Mosque, walk down the narrow streets of Chandi Chawk to reach mosque. It is the largest mosque in India, accommodating up to 25,000 worshippers at one time. Designed by Shah Jahan, this grand red sandstone and white marble mosque was said to have been built by 5,000 artisans from 1644 to 1656.
You will also visit the markets of Old Delhi. Sacks of spices and nuts, edible sheets of silver, and local pickles make for an aromatic day out. In the lanes of Khari Baoli you will be introduced to saffron, the most expensive spice in the world, by one of the oldest and largest distributors of this exotic spice in the world.You will also visit the markets of Old Delhi. This experience takes you back to the markets of Old Delhi. Sacks of spices and nuts, edible sheets of silver, and local pickles make for an aromatic day out. In the lanes of Khari Baoli you will be introduced to saffron, the most expensive spice in the world, by one of the oldest and largest distributors of this exotic spice in the world.
After sightseeing you will be taken to Sagar Ratna restaurant for South Indian vegetarian meal for lunch. The restaurant offers rare pleasures of authentic regional specialities of South India such as dosas, vadas, appams, parathas, chutneys, sambar, rasam and other south Indian dishes. Add to it the freshness, purity, hygiene, taste, variety, homely service. This is cooked with coconut oil and coconut is major ingredient of almost all cuisines.
After lunch, you will be driven to New Delhi, which reflects the legacy the British left behind. Designed and built by the British architect Edwin Lutyens and his friend Sir Herbert Baker, the new capital was formally inaugurated in 1931. The division between New and Old Delhi is the division between the capitals of the British and the Mughals respectively. The walled city is all tradition where one will be able to glean a past life-style in all its facets, colours and spells. New Delhi in contrast, is a city trying to live up to the best of 21st century standards.
The tour to Imperial Delhi will include a visit to the Qutub Minar, The five-storied tower with a 14.4 metre base that tapers up to two and a half metres at the top is visible for a long distance around. Pulling down 27 Hindu and Jain temples and using their columns erected the attached Quwwat-ul-Islam mosque also built by him. Then visit Humayun’s tomb, built by the widow of the second Mughal Emperor, Humayun, it is an outstanding monument in the Indo-Persian style, a precursor of the Taj Mahal. The tour also includes a drive past the imposing India Gate, the Parliament building and the Rastrapathi Bhawan, the President’s residence.
Your dinner tonight is at Punjabi by Nature for a north Indian Punjabi fare in a contemporary setting, Unique and authentic, the culinary selection at Punjabi By Nature is reminiscent of the food from the Northern terrains and its royal inflections. Gourmet food of the Mughal era with its intricate masalas and elaborate preparations is a discerning diner’s delight.
Punjabi people are robust people with robust appetites and their food is like the Punjabis themselves, simple, sizeable and hearty with no unnecessary frills or exotic accompaniments. The Punjabi tandoori cooking is celebrated as one of the most popular cuisines throughout the world. Huge earthen ovens are half buried in the ground and heated with a coal fire lit below it. Marinated meat, chicken, fish, paneer, rotis and naans of many types are cooked in this novel oven and the results are absolutely scrumptious! Punjab has imbibed some aspects of its cuisine from external influences. Connoisseurs of the cuisine say that the gravy component of Punjabi cuisine came from the Mughals. The most popular example is the murg makhani. It served the state well to combine this influence in its cooking since it had a lot of pure ghee and butter. Murg makhani also provided a balance to tandoori chicken, which was dry because it was charcoal cooked. Nans and parathas, rotis made of maize flour are typical Punjabi breads. Of course, over the years the roti has been modified to add more variety, so there is the rumali roti, the naan and the laccha parathas, all cooked in the tandoor.
Winter, in Punjab, brings in the season of the famous makki ki roti(maize flour bread) and sarson ka saag(mustard leaf gravy). No meal is complete without a serving of lassi( sweet or salted drink made with curd) or fresh curd and white butter which is consumed in large quantities. The other popular dishes, which belong exclusively to Punjab, are ma ki dal, rajma (kidney beans) and stuffed parathas.
Overnight at the hotel.