Savor India’s eclectic culinary heritage

India offers one of the world’s most diverse cuisines, with a multitude of regional specialties influenced by centuries of foreign invaders Rich and full of flavor, Indian food is deliciously complex, typically made with a liberal use of spices such as ginger, coriander, cardamom, cumin, turmeric, tamarind and cinnamon It can be subtle or spicy, savory or sweet, meat-based or vegetarian, and everything imaginable in between

Dining onshore

During your stays at some of India’s finest hotels, you’ll start your day with full breakfast buffets offering everything from fresh pastries to cooked-to-order eggs to Indian-style dishes We have also arranged for some special lunches and dinners onshore

Dining onboard

Uniworld’s culinary team has carefully selected each and every food and beverage vendor to ensure that our guests will enjoy the freshest and finest ingredients during their time in India Our innovative menus feature both Indian-inspired cuisine and Western favorites, with lavish breakfast and lunch buffets, and multicourse dinners accompanied by complimentary house wine, local beers and soft drinks

GANGES VOYAGER II Sample Dinner Menu

BREAD & DIPS

Fresh-baked bread, served with butter and dipping sauce of the day

APPETIZERS Pear Cocktail (V)

Fresh pears soaked in white wine and star anise, topped with thyme Samosas (V)

Traditional homemade Indian pastries stuffed with curried vegetables, garlic and ginger with sweet chili dipping sauce Shrimp Cocktail “Marie Louise”

Marinated in brandy cocktail sauce and lemon

SOUPS OF THE DAY Gajar Shorba

Indian carrot broth with potatoes, onion and fresh oregano Vegetable Minestrone (V)

Vegetable soup with noodles, white beans and basil pesto

ENTRÉES Brinjal Rasavangy

South Indian tangy pork curry with coconut oil, lemon juice, curry leaves, ginger, garlic and turmeric Grilled Salmon Fillet

With sautéed leek, pistachio risotto and mango ginger salsa Tandoori Chicken Tikka

Indian tandoori chicken cooked in the charcoal oven with smoked onion, steamed rice and mint chutney Bharwa Shamli Mirch (V)

Stuffed bell peppers with rice, green peas and pumpkin, served with tomato sauce

SWEET TEMPTATIONS Ice Cream “India”

Pistachio ice cream with red rose syrup

Fruit Plate

A variation of local and seasonal fruit

Complimentary house wine, local beers and soft drinks served during dinner

(V) Vegetarian

“Let us, therefore, have a building, stately, spacious, monumental and grand, to which every newcomer in Calcutta will turn, to which all the resident population, European and Native, will flock, where all classes will learn the lessons of history, and see revived before their eyes the marvels of the past.”

George Curzon Viceroy of India, 1901