A culinary tour of India

Most Brits have at least a basic knowledge of Indian food, usually garnered from the menu of their local curry house.

But while a korma or chicken tikka masala in the UK can undoubtedly be a tasty dish, nothing can beat the authentic food you will get to experience on tours through India.

With each region in the country boasting its own specialities and cooking styles, a trip to India is as much an adventure for the taste buds as anything else.

Just ask Manoj Aggarwal, editor of TheOtherHome.com, a travel blog focussing on authentic Indian experiences, who says that is the use of different spices which separates cuisines throughout the country's various regions.

"The health benefits, as well as taste qualities, have been passed through generations and a traditional meal from any region of India would have at least one spicy preparation," he said.

For the benefit of those heading off to India and wanting to try the different culinary treats the country has to offer, Mr Aggarwal provided a rundown of some of the cooking styles of different regions.

"In general, north India [boasts] spicy red curries, Tandoor preparations and Lassi - preparations that are rich in milk," he explained. "In the east, fish, rice and sweets feature. In fact, there is an inclination towards sweet tinges in most preparations. It also has good sea food, many steamed preperations and uses mustard."

The west of India, meanwhile, is known for its abundant use of Besan, or gram flour, which is made from chickpeas.

In the south there is great use of coconut-derived products, such as coconut oil and milk.

"They [also] have fascinating varieties of rice preparations and for non-vegetarians, a variety of sea food," added Mr Aggarwal.

"The north-east has influence of Tibet, China and Nepal - noodles, momos, thukpas."