About Geringer Global Travel

Geringer Global Travel is your go-to specialist for travel to India & Beyond. We pride ourselves on having a very deep knowledge of this part of the world. We create unique customized itineraries for individuals and groups that go far beyond the usual. Itineraries can be built to focus on culture, heritage, art and architecture, shopping, wildlife, hiking and food and more. We take care of everything for you from the moment you arrive to the time you depart. Our goal is to make your trip as enriching, relaxing and as memorable as can be. We hope this newsletter will help you learn about unique and special places that may enrich your next vacation.

Kerala, India Travel Interview

Geringer Global Travel is pleased to announce an ongoing series of interviews with Susan Farewell, Editor-in-Chief of Farewell Travels. Each month, she will interview Susan Geringer on a specific aspect of travel to India & Beyond. The questions and answers are designed to provide you, the traveler, with the information you need to plan your travels. We believe you'll find them very useful. Click here for the full interview.

Special Gourmet India 2011 Tour Geringer Global Travel announces Gourmet India 2011 from October 24, 2011 to November 9, 2011. This 16 day luxury culinary tour will be accompanied by the renowned Chef Prasad Chirnomula of five Thali restaurants in Connecticut. The tour will include Mumbai, Kochi, the Backwaters of Kerala, Goa, Udaipur, Delhi and Agra with sightseeing, cooking demos by famous chefs, market visits and great restaurants. Check out the itinerary for an a gastronomic experience you will never forget. We hope you can join us. Click here to find out more. Click on each part of the itinerary to see full itinerary.

Curry, No Hurry
Provence and Tuscany have their foodie charms, to be sure. But if you're looking to spice up your travel, consider exploring the diverse and delicious cuisines of India. In October, Geringer Global Travel will run a 16-day culinary tour accompanied by Prasad Chirnomula, owner of five Thali restaurants in Connecticut. There will be excursions to the famous spice market in Kochi and a wholesale produce market in Mumbai, cooking classes, palace visits, yoga sessions and more. Guests will sleep off their meals at luxury hotels such as the Leela Kimpinski Goa and the Taj Mahal Palace in Mumbai. From $12,910 per person

Wall Street Journal

2011 Summer Special to India Ladakh–Land of Beauty and Buddhism 12 day itinerary: Delhi - Leh - Alchi - Nubra - Delhi - Agra - Delhi Click here for detailed itinerary and cost.

Asia Travel News

India

Growth in India Travel is INCREDIBLE in 2011!

Fairmont Hotels and Resorts, a luxury hotel brand with over 60 properties, will soon be opening two new hotels in India: Fairmont Jaipur and Fairmont Hyderabad.

Hiltons Worldwide Hotels will more than triple their presence in India in the next two years from the four presently open Hilton Hotels to fourteen.

Sri Lanka

Unique Places to Visit

	Wayanad A bio-diverse region spread across 2,132 square kilometers on the lofty Western Ghats, Wayanad is one of the few districts in Kerala that has been able to retain its pristine nature. Hidden away in the hills of this land are some of the oldest tribes, as yet untouched by civilization. And the very first prehistoric engravings in Kerala discovered in the foothills of Edakkal and around Ambukuthimala bear testimony to a pre-historic culture dating back to the Mesolithic Age. Strikingly scenic, it is known for its sub-tropical savannahs, picturesque hill stations, sprawling spice plantations, luxuriant forests and rich cultural traditions. A holistic confluence of wilderness, history and culture, Wayanad is located on the southern tip of the magnificent Deccan plateau.
	Palakkad Palakkad, the land, which is one of the most fertile and thickly forested districts of Kerala is supposed to have derived its name from the 'Pala' tree and 'Kadu' meaning forest. The whole area is said to have been covered by 'Pala' (trees), in the past. The district of Palakkad, which lies at the foot of the colossal Western Ghats, is a district thriving in mountains, forest and fertile valleys; rivers and mountain streams are rich in flora and fauna. Much of the area is made up of plains, scattered with a few hillocks. The plains are so fertile and productive that the district is considered the Granary of Kerala.
	Thattekad Bird Sanctuary In the dense tropical evergreen and deciduous forests and grassland patches of Kerala is located the Thatekkad Bird Sanctuary. Home to a wide array of Indian birds with about 500 winged species, the sanctuary was planned by Dr. Salim Ali, the renowned ornithologist. This bird sanctuary, a peninsular land of 25 sq km is covered with deciduous forests and plantation of rosewood, teak etc. Rare birds like the Crimson-Throated Barbet, Bee-eater, Sunbird, Shrike, Blackwinged Kite and the Night Heron are commonly spotted. This rare sanctuary offers quaint landscapes, and is a nature lover's paradise. Mumbai Natural History Society has identified 253 species here. The rivers are rich in fishlife and are shallow for most of the year.

Indian Cuisine Recipe - Chicken Biryani

This is the first recipe included in Geringer Global Travel's Newsletter. Chef Prasad Chirnomula, Chef of Thali, Thali Too and Oaxaca Kitchen in Fairfield and New Haven Counties, Connecticut is sharing his delicious Chicken Biryani recipe with us. Thank you. www.thali.com.

If there is a jewel in the crown of Hyderabadi cooking....this is it. The Moghuls brought their lovely, mild, buttery, Persian-influenced biryiani down from the north.....and Hyderabadi chefs turned it into a flavor volcano. All over India, when foodies think of Hyderabad.....they think of biryiani first, despite the dish's northern roots. I especially like it as a grand dinner party dish.....because you can make it earlier in the day, set it aside in its sealed pot (sealed with dough).....then break the seal at the party, on the table, just before you dole out warm, fragrant piles of richly flavored rice and chicken on the plates of your swooning guests. I am from Hyderabad! Chef Prasad Chirnomula

Click here to download the recipe