Enchanting India awaits...

/

I have news. Please sit down and crack open the whiskey. We're going to India. FINALLY. Three and half long years of missing the colour, the madness, my friends & colleagues, the hand woven cotton, the smiles and just the whole hot pink spice saga. My new India tour is a 9 night luxury shopping adventure, 4 – 13 March 2024. We start in dazzling Delhi, go on to beautiful blue Jodhpur and finish up in hot pink Jaipur. We stay at the Imperial Hotel in Delhi, Raas in Jodhpur and Samode Haveli in Jaipur – all 5 star, drop dead gorgeous properties.

Indians love dressing up, wearing jewellery, decorating their houses with enchanting textiles and tableware and cherishing traditional hand made fashion – both men and women. And 1.4 billion people can't be wrong.

This tour is a sexy combination of gossip, fashion, interiors, inspiration, partying and style. In Delhi my manager Diggi (who I've had the pleasure of working with for many years) and I take you to upmarket mens and womens clothing & shoe shops, cafés, bars and lifestyle shops. We share with you the joy of weaving around Old Delhi in rickshaws going to secret places like the wedding clothing market and the spice market.

Two days later we jump onto the plane and find ourselves ensconsed in the chic Raas hotel in Jodhpur, sipping afternoon tea and munching on little sandwiches. All this to give us the strength to plough through the bazaar full of jewellery, handicrafts, clothing and street food. The next three days are spent following Diggi and I into our world of tie-dying workshops, desert village visits for weaving, pottery, rugs, warehouses full of treasures and walks around Mehrangarh Fort.

Our last stop is Jaipur where there's no such thing as too much bling. This is Diggi's home and there's no shop, no designer, no jeweller, no idiosyncratic activity he doesn't have access to. He's going to teach the men how to wrap a turban and everyone how to access their Bollywood dance moves. In Jaipur we can get clothes made, have a block printing workshop, commune with elephants, try on every single bit of jewellery we can find and buy probably the most beautiful clothes and homewares in India.

The price includes VIP meet & greet at the airport, internal flights, luxury accommodation, special access opportunities, private manager and guides, me and all meals outlined in the tour schedule. Full details are on the website HERE. 

Riverside Kitchen Christchurch – April 2023

I will be teaching three classes of my favourite Indian recipes at Riverside Kitchen on 27, 28 and 29 April 2023. I adore Indian food because it is delicious, harmonious, complex and satisfying. Jazz up your repertoire and join Kirsten and I for a sexy celebration of colour, spices, flavours and aromas. And not necessarily lots of chilli. I'll be teaching my world-famous-in-Freeman's Bay black beef rib vindaloo. This is an opportunity to access you inner Maharani and dress Indian. Find more info and bookings HERE.

Tours in 2024

2024 dates are on the website and it's never too early to think about an exotic escape...

India – 4 – 13 March 2024
Marrakech – 5 – 11 May 2024
Basque – 1 – 7 June 2024
Uzès – 5 – 11 July 2024
Puglia – 1 – 7 September 2024
Portugal  – 15 – 21 September 2024

Carrot Halva

If you feel you need a little sweetness in your life try this Indian carrot halva. This is a sweet, thick, milk based dessert. Serves 8. Photo by Julie LeClerc from our book on India 'Hot Pink Spice Saga'.

  • 1 kg grated carrots

  • 1 litre milk

  • 100g ghee (clarified butter) - obtainable from Indian specialty shops

  • 230g - 1 cup sugar 

  • 80g small dark raisins

  • 50g chopped cashew nuts

  • 1 tsp ground cardamom

  • edible silver paper - obtainable from Indian specialty shops

  1. Place carrots and milk in a large pan, bring to the boil then turn down the heat and gently simmer, uncovered, until all the milk has evaporated (this takes about three hours). Stir occasionally. This must be done slowly or the mixture will burn.

  2. Add the ghee and sugar and cook on a medium heat until completely dry (expect this to take about 15 minutes). Add the raisins, nuts and cardamom.

  3. Serve warm, dotted with slivered almonds, edible silver flakes and a sprinkling of powdered cardamom, to decorate. 

That's it! Enjoy the rest of what was formally known as summer. Deep sympathy for the folks affected by the cyclone. Always remember that a smile is the most fashionable and flattering thing you can wear.

Peta