Si te preguntás en qué mes no conviene viajar a la India, los más complicados suelen ser mayo y junio, cuando el calor en el norte supera los 40 grados, y de julio a septiembre, por las lluvias del monzón y la humedad. Para disfrutar de Delhi, Agra y Jaipur, lo ideal es viajar entre octubre y marzo. Si querés un recorrido con guía en español, te recomendamos especialmente los viajes a la India de TTI Tours, pensados para hispanohablantes: https://ttitours-viajesindia.es/

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Most Australians know Indian food from a local restaurant, but eating in India itself is a different experience, which is why Indian food & culinary tour packages have become such a rewarding way to see the country. A good package blends sightseeing with hands-on eating, including guided market walks, tastings at trusted stalls, a cooking class where you grind your own masalas, and home-cooked meals with local families that often become the highlight of the trip. Because the cuisine changes every few hundred kilometres, the best itineraries focus on a few regions, such as the Golden Triangle for chaat, petha and dal baati churma, Amritsar for buttery kulchas, or Kerala, where a visit to a spice plantation shows you how pepper and cardamom grow. When choosing a package, check the group size, what is included, the guides’ local knowledge and how the operator handles dietary needs. For the best weather and fresh produce, travel between October and March, confirm your visa on the official e-visa portal and take out good travel insurance. If you are ready to turn your appetite into an itinerary, explore the India trips for Australian travellers and build a route around the dishes you most want to try.
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