INDIA-

I am afraid that I cannot offer guidance about museums in India, but I can
offer some culinary guidelines for your trip.

VINDALOO - EXTREMELY HOT
TIKKA MASALA - MEDIUM
KORMA - As MILD as you can expect

The above-mentioned sauces are likely to be on your menus. Vindaloo and
Tikka Masala are tomato based, whilst the Korma is very mild in a cream
base.

Saag aloo is a wonderful spinach and potato starter (not too hot).
Taka dahal is a chick-pea based starter (mild).

Enjoy your trip! Don't forget to try the pakora; they are wonderful
(comparable to onion hush puppies).

My best,
Ware Petznick


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