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Food

India: Spice, Grain & Community

Delhi · Agra · Amritsar

Subject
Food
For
Students aged 13 and above
Duration
10 days
Price
Priced to your group size and dates
Group size
Up to 25 students
Departure
Dates set with your school

Overview

The trip

In India, a single meal can carry caste, religion, region and history.

In Delhi, students study spice markets with a local chef, learn the cultural meaning behind how dishes are named, and visit a culinary school to see how Indian food has evolved. In Agra, they pair the Taj Mahal with the Mughal cooking traditions that shaped north Indian cuisine. In Amritsar, the Golden Temple's community kitchen, which serves free meals to every visitor, shows food as an act of service. Travelling through Punjab's wheat country, students see where staples such as naan begin.

Learning outcomes

What students gain

Students will be able to:

  • Explain how food marks caste, class, religion and regional identity in India
  • Connect Punjab's wheat farming to a traditional bread such as naan
  • Describe how Mughal cooking shaped north Indian cuisine
  • Discuss how a community kitchen feeds large numbers of people every day

The price covers

What's included

Included

  • Return international flights from Nairobi
  • Hands-on cooking sessions and meals cooked or tasted during them
  • Educational visits and expert-led sessions
  • Expert guide
  • Transport within the route
  • Shared accommodation with breakfast
  • Visa appointment support where applicable
  • Safety briefing
  • 24-hour guide support

Not included

  • Other lunches and dinners
  • Entry fees outside the core programme
  • Personal spending

Itinerary

The day-by-day itinerary

The full schedule and quote come with your proposal.

3 trips

Other Food trips

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Tell us the subject, year group and rough group size. We'll come back within one working day with a trip outline and indicative costs, built around your curriculum.

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