HAPPY NEW YEAR!
We hope you had a wonderful Christmas and enjoyed your time with your loved ones. And that there was lots of good food, drinks and laughter. You may have pondered about planning a memorable holiday this year… and if India is on your list of places to visit, then we invite you to join us on one of our luxury culinary tours in 2025.
We are giving final touches to a few exciting itineraries for 2025 that will be hosted by people we all love and admire. Our holidays are curated for those who crave adventure, indulgence and are keen on an enriching experience. Our tours are also a great way for a family or friends’ reunion. How cool will it be if your loved ones from the other side of the world who you haven’t seen for a while can join you midway in India for a trip of a lifetime!
The image above is the main railway station in Mumbai. India celebrates its 76th Republic Anniversary on Sunday 26th January. The Chatrapati Shivaji Terminus, along with several other buildings of importance in India will be lit in the tri-colours of India. It is a national public holiday and is celebrated across the country with parades, cultural performances, and the hoisting of the national flag.
Our next departure is the Culinary tour with Chef Sid Sahrawat in April. It is a small group tour, and there are 2 more spaces available. We are staying in some amazing luxury hotels, and the foodie experiences selected by Sid are incredible. So if you have been thinking about joining us in April, get in touch with us now.
DESTINATION SPOTLIGHT
AMRITSAR
Nestled in the heart of state of Punjab in North India, Amritsar is a city with a lot of history, spirituality and amazing food. This vibrant city, founded in 1577 by Ram Das, the fourth Guru of the Sikhs, has evolved into a must-visit destination for travelers seeking an all-round authentic Indian experience. The word Amritsar literally means Amrit: Elixir; Sar: Short for Sarovar (lake) – Holy lake of Nectar.
At the core of Amritsar’s allure is the magnificent Golden Temple, or Harmandir Sahib, pictured above. This place of worship for the Sikhs, with its shimmering gold-covered dome reflecting in the surrounding sacred pool, offers visitors a profound sense of tranquility. The temple’s “langar”, a free meal serves fresh vegetarian food to about 50,000 devotees daily, and on festivals like Diwali, that number goes to 100,000. Learn more about this incredible community kitchen below.
Amritsar’s streets are steeped in history. The Jallianwala Bagh massacre, for example, is a solemn reminder of India’s struggle for independence. On the afternoon of April 13, 1919 a large crowd of men, women, and children had gathered for a peaceful protest in the Jallianwala Bagh, an open air complex which was completely enclosed by walls with only one exit. General Dyer of the British Army and his soldiers arrived and sealed off the exit. Without warning, the troops opened indiscriminate fire on the crowd, until they ran out of ammunition. More than 1200 people lost their lives on that day, many jumped to their death in a deep well trying to flee the bullets. The bullet marks are still visible in the walls.
Amritsar’s food scene is a foodie’s paradise, and its food culture is a reflection of the warm hospitality of the region. The vibrant city offers some incredible culinary experiences that give an authentic taste of the famous Punjabi cuisine. The popular street food and the local ‘Dhabas’ are a must do. A Dhaba is a traditional roadside restaurant particularly along highways and major roads, open 24 hours a day. These rustic eateries started in Punjab and now have become an integral part of India’s culinary and cultural landscape. Though it’s not fine dining, the food is exceptionally tasty and easy on the pocket.
WORLDS LARGEST FREE KITCHEN
The kitchen in the Golden Temple is the largest free community kitchen in the world.
The practice of langar was initiated by Guru Nanak, the first Sikh Guru, in 1481. At the Golden Temple, it began in 1577 and since then, it has continued uninterrupted. People of all faith, religions and ethnicity are welcome. People from all walks of life sit together for their meal on the floor. This seating arrangement reinforces the concept of equality, unity and inclusivity.
One of the most remarkable aspects of the langar is the spirit of volunteerism that keeps it running. Devotees and visitors alike are encouraged to participate in various tasks, from food prep to serving and cleaning. This collective effort not only ensures the smooth operation of the kitchen but also fosters a sense of community and shared purpose.
Here are some awe-inspiring facts about the Langar at the Golden Temple, where the spirit of selfless service and equality comes alive through food:
- Serves between 50,000 to 100,000 people daily
- Open 24/7, 365 days a year
- The food served is simple vegetarian meal
- On an average day, the kitchen uses 5000 kg of wheat, 2000 kg of dal, 1400 kg of rice, and 700 litres of milk
- Has a machine that can make 25,000 rotis per hour
- The food ingredients are purchased in bulk from the donations received from devotees, either in cash or kind.
- Two dining halls seat 5,000 people at one time
CASSIA AT HOME SAUCES PROMOTION
The Spicy, Tangy Vindaloo is a recent addition to the Cassia at Home range of sauces. Originally from Portugal, the Vindaloo made its way to Goa, India in the 15th century thanks to Portuguese explorers. This dish is a symbol of Goa’s unique history and a delicious example of how food connects cultures across the globe. To celebrate the addition of Vindaloo to the Cassia at Home sauce range and in anticipation of our tour with Sid in April we ran a promotion. A huge thank you to everyone who entered the promotion to win the Cassia at Home sample pack. The 5 lucky winners are:
- Karen Grimwade
- Christina Dupont
- Nicola White
- Annette Masson
- Julia Urwin
The winners were drawn using the Random Number generator on www.random.org. Please check your emails and let us know your shipping address.
Here’s some interesting history about this fiery curry. Originally from Portugal, Vindaloo made its way to Goa, India in the 15th century thanks to Portuguese explorers.
The name “Vindaloo” comes from “Vinha De Alhos,” meaning wine and garlic in Portuguese. The meats were marinated in wine and garlic, and over time, Indian chefs embraced this concept, substituting vinegar for wine and enriching the dish with a medley of native spices such as cumin, coriander, turmeric, and the heat of red chilies to create the fiery dish we love today! It is not unusual to serve a side of cooling yoghurt raita on the side.
Traditionally made with pork, Vindaloo has diversified to include chicken, lamb, and even vegetarian versions, making it adaptable to various dietary preferences. This dish is a symbol of Goa’s unique history and a delicious example of how food connects cultures across the globe. The Vindaloo is certainly on the menu when we are in Goa in April with Sid.
Apologies if you were not one of the winners of the promotion. But if you would like to buy a bottle (or two), here’s the link: Sampler pack- 5 jars of 275 ml sauces – Cassia at Home
RECIPE OF THE MONTH:
Indian style Lamb Kebabs
Serves 2 portions
- Ground Lamb: 300 grams
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Green Chilies: 1, finely chopped
- Fresh Coriander: 2 tbsp, chopped
- Mint Leaves: 1 tbsp, chopped
- Cumin Powder: 1 tsp
- Coriander Powder: 1 tsp
- Garam Masala: 1 tsp
- Red Chili Powder: 1/2 tsp
- Turmeric Powder: 1/4 tsp
- Chaat Masala: 1/2 tsp
- Salt: To taste
- Lemon Juice: 1 tbsp
- Egg: 1
- Oil: For grilling
Cooking Instructions:
- Combine all ingredients in a bowl. Mix well.
- Shape mixture around skewers and refrigerate for 30 mins so that it sets around the skewers
- Preheat grill/oven to medium-high heat. Grill kebabs for 10-12 mins, turning occasionally.
- Serve hot with mint chutney and lemon wedges.
- Sprinkle some Chaat masala before serving
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