This newsletter issue focuses on Agra and its Mughal monuments and cuisine. It provides information on Avadhi cuisine originating from the Agra region and influenced by Mughlai cooking. It profiles the Executive Chef of the Taj Gateway hotel in Agra, Mahipal Singh Rathore, and provides three recipes of his for Avadhi dishes. It also features the Taj Gateway hotel and provides travel tips for visiting the Taj Mahal, including visiting at sunrise or sunset to avoid crowds and get professional guidance.

1. easytoursofindia.com
Special Reports
• Avadhi Cuisine &
Recipes
• Agra – An amazing
Journey
In this Issue
• Festival Alert - Chennai
(Madras) Dance and
Music Festival
• Chef of the Month
• Resort of the Month
• Updates & information
from ETI divisions:
ETI Head Office (Delhi)
December 2013
In this issue we will focus on amazing Agra with its magnificent Mughal monuments and
delectable culinary preparations.
We would like to begin with a short note about
hot food and spicy food. Contrary to popular
belief, Indian cuisine is not meant to be hot.
There are a great variety of herbs and spices
used in Indian cooking. These may add flavor, aid
digestion, have medicinal properties, or just bring
color to the food (usually it's a combination of a
few qualities).
The types and flavors of herbs and spices vary as
you travel from one place to another within India.
Just as anywhere else, there are people who
cook and eat really spicy food; however, almost
all Indian restaurants will ask for your preference
while taking your order. If they forget to ask you,
please do let your waiter know.
ETI Agra Branch
Avadhi Cuisine – Tantalizing taste buds for
centuries
The breakfast ensures an amazing start to
your day and features signature culinary
delights including the Paratha, a delectable
pan grilled bread stuffed with a filling of your
choice such as cottage cheese, vegetables or
even mincemeat. A light Raita (yogurt salad)
accompanies the Paratha to balance your
meal.
ETI Jaipur Branch
ETI Cochin Branch
ETI Wildlife Branch
The Taj Mahal – Agra’s eternal monument to love
This month’s featured cuisine is Avadhi. Avadhi
originated in the Uttar Pradesh state where Agra
is located and takes its name from a local
princely state of the region during the Mughal
era. Avadhi was honed to satisfy the local
nobility’s palate and while this style of cooking is
heavily
influenced
by
Mughal
cooking
techniques, Avadhi cuisine differs in some key
ways. For one, it typically uses a Tawa (iron
griddle) for cooking, instead of the more common
Tandoor (clay oven).
This gives Avadhi food a unique flavor. Adding to
the richness of Avadhi cuisine is the large variety
of ingredients including savory spices such as
cardamom and saffron.
Before beginning your tour of Agra, you should
enjoy a traditional Avadhi breakfast.
Begin your city tour of Agra with the
shimmering red sandstone Agra Fort. Built by
Emperor Akbar in 1565 and elaborately
embellished by his successors, this
UNESCO World Heritage Site’s royal
audience halls, immense stone courtyards,
marble mosque and private royal chambers
provide a glimpse into the grandeur of the
Mughal Empire.
A perfect follow up to the Agra Fort is a visit
to the Itimad-ud-Daulah Tomb. Sometimes
referred to as the “Baby Taj”, this is an
exquisite marble tomb made by the Empress
Nur Jahan in memory of her father. Though
not nearly as grand in size, you will be
inspired by the marble lattice screens and
intricate marble inlay of this eloquent
testimony of a daughter’s love.
After exploring these beautiful monuments,
indulge yourself at the Taj Khema restaurant,
which features great food along with stunning
views of the Taj Mahal.

2. As you feast like Indian royalty, savor the
delicious Kormas, rich mutton and chicken
curries flavored with saffron and nuts. Help
yourself 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 the
impressive variety of kebabs. Ground spices are
added to minced meat and cooked to a tender
succulence.
Proceed to the pride of Agra, the Taj Mahal.
Unparalleled in its beauty throughout the
world, this white marble mausoleum
symbolizes an emperor’s love for his queen.
As night falls, enjoy an evening meal of
Kadhai Paneer, Khumb Hari Pyaaz or Methi
Murg while you reflect on the splendors of
Agra. Recipes for some great Avadhi dishes
are detailed in this newsletter.
Chef of the Month
The modest demeanor of Mahipal Singh Rathore, the Executive Chef of
the Taj Gateway, Agra, doesn’t do justice to his impressive culinary
capabilities. He is a specialist in Avadhi cuisine and a graduate of the
prestigious Institute of Hotel Management, Catering & Technology in
Ahmedabad. His keen interest in culinary arts was kindled at an early age
by his grandmother.
Having accumulated accolades and experience over his last two decades
at the prestigious Taj Group of Hotels, he delights patrons at the Taj
Gateway with his mouthwatering recipes. Given below are three recipes
from his vast repertoire of Avadhi preparations.
Kadhai Paneer:
(Cottage cheese and capsicum with tomatoes, herbs and prominently flavored with coriander
seeds).
Fenugreek leaves – pinch
Salt – to taste
Green coriander – 1 1/4 tbsp. (.6 oz.) Clarified
butter 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 into
halves, deseed and julienne.
Utensils:
1 Wok
1 Small pan
1 Grinder
1 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
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 pan
then add the chopped tomatoes. Cook until the
tomato liquid is reduced and the fat floats on
top. Remove the pan from heat.
9. Heat oil in a wok, add capsicum and sauté
over medium heat for 30 seconds. Add the
ground red chilies coriander seeds and chopped
ginger – stir for 30 seconds.

3. 10. Add the cooked tomatoes to this mixture
bring to boil and brown until the fat leaves the
masala (cooked spice mixture).
11. Add cottage cheese and stir gently for 2 3 minutes.
12. Sprinkle fenugreek, garam masala and stir
again. Taste and adjust the seasoning.
13. Move to a serving dish, garnish with ginger,
juliennes and chopped green coriander. Serve
hot..
Khumb Hara Pyaaz:
(Exotic mushroom and green onion cook ed with yogurt , spice and flavored with cashew nut paste).
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.
Utensils:
1 Round, thick-bottomed pan
1 Whisking bowl
1 Small pan
1 Serving dish
Ingredients:
Fresh mushrooms – 3 cups (24 oz.)
Spring onions – 3 cups (24 oz.)
Oil – 3/4 cup (6 oz.)
Green cardamoms – 5
Black cardamoms – 1
Cloves – 5
Cinnamon stick – 1
Bay leaves – 2
Onion 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 – 4
Coriander powder – 3/4 tsp. (.12 oz.)
Yogurt – 1 1/2 cups (12 oz.)
Salt – to taste
Fresh green coriander – 1 1/4 tsp. (.2 oz.)
Cashew nut paste – 4 tbsp. (2 oz.)
6. Heat one tablespoon of oil in a small pan
and cook the onion paste 2 – 3 minutes or
until it becomes light pink. Remove from heat
and set aside.
7. Whisk yogurt in a bowl.
8. Heat oil in a round, thick-bottomed iron
cooking vessel, add the green and black
cardamoms, cloves, cinnamon stick and bay
leaves and sauté over medium heat until it
begins to crackle.
9. Add the cooked onion paste and brown for
2 minutes.
10. Add the ginger and garlic pastes – stir for
1 minute. Remove cooking vessel from heat,
add the spring onions and return to heat. Stir
for 5 – 7 minutes. Remove the pan from heat
and set aside.
11. Add the whisked yogurt and salt, return
the cooking vessel to the heat, add a little
water 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 nut
paste and bring to a boil.
14. Taste and adjust the seasoning as
desired.
15. Move to a serving dish, garnish with
chopped coriander and ginger juliennes. Serve
hot with plain, boiled rice.

4. Methi Murg:
(Chick en with fenugreek )
Preparation:
1. Clean, skin and cut the chicken into bitesized pieces.
2. Whisk yogurt in a bowl, add salt and soak
the chicken pieces in this marinade for at
least 30 minutes.
3. Peel, wash and chop the onions as well as
the garlic.
Utensils:
1 Round, thick-bottomed pan
1 Whisking bowl
1 Serving bowl
Ingredients:
Chicken – 2.2 lbs.
Yogurt – 1 1/4 cups (9 oz.)
Salt – to taste
Oil – 1/2 cup (4 oz.)
Black cardamom – 1
Green cardamom – 5
Cloves – 5
Cinnamon stick – 1
Bay leaf - 1
Javitri (mace) – a pinch
Onions – 1 1/2 cups (12 oz.)
Garlic – 2 1/2 tbsp. (1.2 oz.)
Ginger – 1/4 cup (2 oz.)
Green chilies – 6
Turmeric – 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.)
4. Scrape, wash and chop 2/3 of the ginger
julienne the rest for garnishing.
5. Remove stems from the green chilies,
wash, slit, deseed and finely chop.
6. Wash and chop the tomatoes
coriander leaves.
and
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 it
begins to crackle.
8. Add onions and sauté over medium heat
until golden brown.
9. Add the chopped ginger, garlic and green
chilies – stir for 2 minutes.
10. Add the turmeric, coriander powder and
red chilies – stir for another 2 minutes.
11. Add the tomatoes and brown the mixture
until the fat leaves the mixture, then add
marinated chicken with the marinade – bring
to a boil.
12. Simmer until the chicken is almost
cooked and the fat leaves the mixture once
again.
13. Taste and adjust seasoning as desired.
14. Move to a serving dish, sprinkle
fenugreek, ginger juliennes and chopped
coriander. Serve hot.

5. Resort of the Month
The Taj Gateway
Located a kilometer (0.6 miles) from the massive structure of the Taj Mahal and its surrounding
monuments, the Taj Gateway is one of only two hotels featuring excellent views of this matchless
legendary monument. While all rooms of the Taj Gateway may not boast of breath-taking views of
the Taj Mahal, at Easy Tours we pride ourselves in getting the rooms with the very best Taj views
thanks 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 the
bustling city of Agra. All of the Taj Gateway’s rooms offer comfortable accommodation with the
highly 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 Gateway
features 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 Indian
wellness treatments such as Ayurvedic massages or yoga.
The Taj Gateway also provides guests an incredible culinary experience. The chefs at the hotel are
experts in Mughlai, North Indian and Avadhi fare. Fresh local produce and many natural ingredients
are 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 the
performing arts across India’s diverse cultural landscape. The idea behind the initiative is to
document each and every one of these art forms in painstaking detail so that their survival can be
better ensured for the benefit of future generations.

6. According to National Museum Director General, Mr. Venu V. “The projects, being undertaken in
different parts of the country, will take time. The NMI wants to develop a robust format and is
creating 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 as
well as in Jammu and Kashmir. The NMI hopes that its work in documenting the intangible heritage
of these two regions will serve to provide the required formats and case studies for the project to be
rolled 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 these
performing arts along with their superbly detailed aspects will be a Herculean task, however it is
optimistic 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 thereby
ensuring 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 level
and during specific events around the year, where traditional artists are more likely to participate
thereby ensuring comprehensive cataloging of Indian indigenous performing arts as well as other
cultural 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 touring
the eternal monument to love. Recently a panel of tourism experts put together a list of what
visitors 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 Fridays
is the most common tourism mistake made by tourists visiting the Taj Mahal.

7. Get a professional guide to show you around. The beauty of the Taj Mahal is in the details of
its design and architecture so it pays to have someone who can make you appreciate the
little intricacies.
Rise early and beat the crowds. Sunrise (along with Sunset) is the best time to photograph
the 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 and
hear the “sound of infinity” which is the sounds of the air that moves through the ventilated
dome.
Expert photographers claim that there are over 300 angles to get unique photos of the Taj
Mahal. They however claim visitors should focus on enjoying the monument. To find great
locations for the best shots ask either your guides or look at expert photographers with the
fancy equipment and follow their trail.
The least known unique locations for some great shots of the Taj Mahal include the benches
at the Southern end of the complex as well as the Mehtab Bagh (Moonlight Garden) across
the 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 various
attractions of the state. International tourism industry experts claim that the success of Rajasthani
tourism has been primarily because the state government and tourism board has been hard at work
to constantly improve the tourism offerings in the state.
While Rajasthan attracts tourists primarily due to its rich heritage, glorious monuments as well as
great events, the tourism board is now working assiduously to put the state capital Jaipur as one of
the major centers of Culinary Tourism in India.

8. Tourism in Jaipur – continuing the march of tradition and excellence
As part of this initiative, the tourism board is organizing culinary tours by established experts
mostly at their residences to give visitors an authentic feel for the Indian culinary experience. Indian
cuisine is catching on in many parts of the world and is gaining popularity to the richness of its
taste, 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 the
state with many visitors taking culinary lessons impromptu at local residences of friends and
acquaintances. The idea now is to bring these tours into the mainstream and associate them with
experts 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 have
significant spin-off benefits for other industries as well including makers of traditional cooking
utensils, 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 Kerala
Tourism Board organized a series of roadshows across three major cities of the United States of
America.
The roadshows were held between October 21 to 24 in New York, Chicago and Los Angeles. This
schedule was planned in a bid to cover all major US geographic markets and make it easy for all
relevant 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 at
the Kerala Tourism Roadshows. Easy Tours was represented at all the roadshows by our Marketing
Director Mr. Pierce Haney.

9. The United States represents the fourth largest market for tourism to Kerala, surpassed only by the
United Kingdom, France and Germany. In 2011 and 2012, 55,741 and 57,807 tourists originating
from 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 highlighting
the many tourism attractions in Kerala. Also on hand were a large number of representatives of the
Kerala Tourism Board, local DMCs as well as service providers of the state for networking
opportunities with leading US tourism industry players. The Delegation at the roadshows was led by
the 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 make
inroads 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 of
Tamil 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 a
time for worship and spiritual devotion.
South Indian classical music, popularly known as Carnatic Music as a genre, has its roots in
religious worship. For many centuries, music and dance have been used as a vehicle to depict
zealous devotion to the Gods and has been encouraged in its traditional forms in temples and
religious institutions of learning across India.
The Chennai Dance and Music Festival celebrates the rich cultural heritage of the region. The
festival is held at multiple venues in the city by a number of organizations and averages
performances by over 2,000 participants. It is an amazing experience to visit Chennai during the
course of the festival as the city transforms itself into a hub of cultural activities as opposed to its
traditional role as a bustling commercial metropolis.

10. The Chennai Dance and Music Festival was originally started in the year 1927 and was titled the
Marghazi Festival of Dance and Music. The Chennai Dance and Music Festival features
performances by both upcoming and established performers in many languages including
Kannada, Telgu and Tamil. There are a number of concerts using traditional musical instruments
that have been of great interest to foreign visitors.
Kathak ali Dance Performance
The high point of the Chennai Dance and Music Festival however is the dance performances that
are held during the festival. The ancient dance form has its roots in the Natya Shastra art form
which was conceived in the 2nd century by the Hindu sage Bharat. Natya Shastra as an art form is
used to depict drama through a combination of dance, mime, speech as well as music.
Easy Tours of India
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