ITC Hotels Offers Food Sherpa Trails – Immersing Guests in India’s Cuisine & Culture

food sherpa

From the sprawling circular market of Connaught Place to the bustling labryrinth of Chandni Chowk market in New Delhi, ITC Hotels, one of India’s leading luxury hotel chains, is offering guests insights into India’s diverse culinary traditions. Its new Food Sherpa Trails are led by some of ITC’s top chefs who have a strong understanding and affinity for the culinary nuances deeply rooted in Indian culture. The program features a series of exclusive experiences that allow guests to sample traditional fare across various culinary hot spots like New Dehli, Mumbai, Kolkata, Chennai, Jodhpur, Agra, and more.

“A culinary experience is an insight into the culture of the destination. Discovering a locale through the Food Sherpa Trails offers an insider’s perspective of India’s rich history and flavorful food culture from those who know the area best,” says Chef Manjit Gill, Corporate Chef of ITC Hotels.

ITC Hotels is recognized for its culinary excellence through globally distinguished brands like Bukhara, one of the world’s best restaurants. And the iconic, award-winning Dum Pukht restaurant is featured in 1000 Places to Eat Before You Die. The Food Sherpa Trails are part of the chain’s endeavors to offer indigenous experiences through its hotels that define the destination. Known as one of Delhi’s most sought-after epicurean properties, ITC Maurya adds several distinct Food Sherpa Trails to its robust menu of existing culinary offerings. Each tour, priced at US$58 per couple (including meals and transportation), is designed to whet guests’ appetites for local culture and cuisine, from the dahi bhalla at Natraj Café to bhelpuri, a traditional street food made of a mix of rice, papri, onions and tomatoes. Sample itineraries include:

  • The Old Delhi Trail – Explore the age-old flavors of one of New Delhi’s oldest and liveliest markets, Chandni Chowk, which dates back to the 17th century. This gastronomic journey leads guests down the vibrant, narrow pathway of Paranthe Wali Gali, noted for its series of shops selling paratha, a fried unleavened bread filled with exotic vegetables. Additional visits will be made to centuries old establishments like the 200-year old Hira Lal Chaat Corner for the signature “kulle” chaat, followed by dessert at the renowned Jalebi Wala, known for its juicy jalebis, a deep-fried gram flour dripping in sugar syrup.
  • Connaught Place Trail – Located in the heart of Delhi, Connaught Place exudes old world charm, housing more than 200 eateries throughout the inner and outer circles. Stops include Shake Square, which serves a variety of flavorful milkshakes; a visit to Kawlity, a Delhi institution serving local favorites like Chole Bhature, a spicy chickpea delicacy; and a stop at Kake Da Hotel, an iconic restaurant dating back to 1930, sure to satisfy appetites when it comes to authentic butter chicken and chicken curry.
  • Street Food Trail – Uncover hidden culinary gems tucked away among the bustling shops throughout the markets of South Delhi. Guests will taste test a variety of local staples including Papri Chaat, crispy Gol Gappas filled with mint water at the Bengali Sweet Centre, and Pav Bhaji, a potato-based curry found at Haldiram’s, one of Delhi’s oldest food chains.

Additional Food Sherpa Trail tours can be booked at several other ITC hotels across the region, including:

  • The Historic Culinary Trail and Mughlai Heritage Culinary Trail at ITC Sonar in Kolkata

The Street Food Trail and Old Bangalore Gourmet Trail at ITC Gardenia and ITC Windsor in Bengaluru.

  • Visits to the Sowcarpet market and Rayers Café for traditional South Indian coffee at ITC Grand Chola in Chennai.
  • A taste test of Agra’s famed chaat and deep fried paranthas (flatbread) while at ITC Mughal.
  • Sample famed meat delicacies like biryani and keema while at ITC Kaktiya in Hyderabad and a tangy potato dish missed with salan chilli’s in Jaipur at ITC Rajputana.
  • Visit Mumbai’s famous Vada Pav stands and traditional Maharashtrian restaurants at ITC Maratha and ITC Grand Central.

Aligned with the brand’s “Responsible Luxury” ethos, ITC’s culinary programs and brands apply the same principles of environmental stewardship to reflect the nuances of traditional Indian culture. Under the helm of ITC’s renowned corporate chef Manjit Gill, a “Slow Food philosophy” has been implemented to promote seasonal sustainability of local food sources and active support of local purveyors, where more than 40 percent of the hotels’ food and beverage offerings are sourced. To learn more about the collection of Responsible Luxury practices within the culinary space, please visit https://www.itchotels.in/responsible-luxury.html.

To learn more about ITC Hotels and the culinary programs, please visit http://www.itchotels.in/.

 

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