AN ESCORTED CULINARY JOURNEY THROUGH INDIA WITH CHEF VINOD

MALABR COAST DELIGHTS

15 DAYS Across the flavors that shaped me - March 15 - 29, 2027.

For forty years I’ve cooked Indian food far from where it was born. Next March, I’m going back and I’d love for you to come with me.
This is the India I grew up tasting: the spice lanes of Mumbai at dawn, the vineyards of Nashik, Golden Goa, and the tea hills and quiet backwaters of Kerala, ending on the Malabar Coast where my own story began. We travel
as a small group, never rushed, eating the way meals are meant to be eaten - together, and often with families who cooked them.
I’ll be with you the whole way, not as a guide reading from a script, but as some one showing you the soul of a cuisine I’ve spent my life learning. Come hungry.

• Chef K.N.Vinod

• WHAT WE WILL TASTE ALONG THE WAY

• A guided spice - market walk and street food tasting through Mumbai

• Vada Pav and Chai, the way the city actually eats

• Wine county aat Sila vineyards in Nashik

• A Portugese influenced Goan seafood dinner by the sea

• A traditional Kerala banana leaf feast in Fort Kochi

• A Kathakali performance , with a look behind the makeup and symbolism

• A sunset cruise through Kumarakom backwaters

• A farm to table lunch at Philip Kutty’s farm, reached by boat

• Cooking demonstrations and a home dinner with a Gujarati family

‍ ‍QUICK FACTS

15 Days across Gujarat, Maharashtra, Goa and Kerala

40 Meals included

Domestic flights included

Ultra small group - escorted the whole way

FRom $4489 per person (land only, double occupancy)
Departs March 15, 2027 Returns March 29

THE ROUTE

AHMEDABAD - MUMBAI - NASHIK - GOA - COCHIN - MUNNAR - KUMARAKOM

From India’s first UNESCO World Heritage City through the country’s culinary heart and down into the green calm of the Kerala backwaters- one unbroken thread of flavor from north to south.

WHY TRAVEL WITH CHEF VINOD

Chef Vinod has shaped the story of Indian cuisine in the U>S for more than three decades. Trained at the Institute of Hotel Management and the Culinary Institute of America, he has cooked at the James Beard House, and
for Presidents, dignitaries, global leaders and reached a world wide audience of millions through his food videos. He’s a member of José Andrés World Central Kitchen and he’s opening the door to the India he knows by heart.

In proud partnership with the Indus Travels - rated 4.75./5 across more than 1000 travel reviews.

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Peanut farm in Rajasthan, India

Arriving at the Lalit Mahal Palace, Mysore, India