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Tom Cruise visits Agra, India

Posted on Thu, 12/15/2011 - 19:06 by easytours

Hollywood superstar Tom Cruise, who is in India to promote the fourth installment of his "Mission Impossible" franchise, has squeezed in a special visit on his fast-paced itinerary - the Taj Mahal in Agra. And guess who accompanied him in this mission? Co-star Anil Kapoor.

Cruise landed in Delhi early Saturday and headed straight to the Leela Palace, Chanakyapuri. He stayed at the hotel's exquisite Maharaja Suite, which has a personal gym and jacuzzi.

From there Cruise left for Agra with his "Mission Impossible: Ghost Protocol" co-star Anil Kapoor. The international star stayed at the Oberoi Amar Villas in the Taj Mahal city.

Cruise, who stars as intelligence agent Ethan Hunt in the popular film franchise, is hosting a special screening in India for 1,500 fans two weeks before the film's worldwide release on December 21st.

Jaipuri Cuisine & Recipes

Posted on Wed, 12/14/2011 - 14:59 by easytours

DishRajasthan is known for its delicious cuisine, both vegetarian and non-vegetarian. Jaipur especially is a paradise for those looking to try tantalizing new dishes and experience unusual spice combinations. Dry fruits, spices and yogurt are used in many delicacies and lend themselves to delectable sweet and savory preparations. The sweet dishes are seldom referred to as dessert in Rajasthan, because they are had before, during, and after the meal. A delicious treat! A major staple of the cuisine is gram flour. It is used to make a number of delicacies, including the popular Rajasthani dish of Dal-Bati-Churma-lentils, baked wheat balls and powdered sweetened cereal.

Lal Maans (Spicy Lamb) a Recipe by Sumit Sinha

Posted on Tue, 12/13/2011 - 18:38 by easytours

Lal MaansUtensils:
1 wok
1 mixing bowl
1 serving dish

Lamb – 28 oz.– cut into 1 ½” pieces
Lamb stock – 3 cups
Oil – 6 oz.
Garlic paste – 2.4 oz.
Green cardamoms – 5
Brown cardamoms – 5
For The Yogurt Mixture:
Whole red chilies – 30 (ground into a paste)
Yogurt – 9 oz.
Cumin seeds – 0.12 oz
Turmeric – 0.2 oz.
Coriander powder
Salt – to taste

1. Mix the yogurt with the red chili paste, roasted cumin seeds, coriander powder, turmeric and salt. Keep aside.
2. Heat the oil in a wok and sauté the onions until golden brown.
3. Add the garlic paste and cook for 1 minute, then add both the green and brown cardamoms.
4. Now add the mutton pieces, brown well for 4-5 minutes and add the yogurt mixture. Brown until all the liquid has evaporated.
5. Add the lamb stock and bring to a boil, cover and simmer until meat is tender.
6. Transfer to a serving dish and serve with plain boiled rice.

Easy Tours of India Gets It! - William

Posted on Mon, 10/31/2011 - 07:20 by William

I just wanted to thank you so much for the India tour.  You all are wonderful. Everything went very well and we are exceptionally pleased with your services.  It’s a real pleasure to work with an organization that is well organized and provides the level of services and attention to detail that you all have.  We had an amazing time.  India is a fascinating country.  I’m sure we’ll be back plus our friends and family are very interested for which we will happily pass along an exceptionally positive recommendation for you all at Easy Tours of India.  

Thank you Sunil & Easy Tours

Posted on Thu, 10/13/2011 - 02:44 by Skeetonhonan

Our trip to India was FABULOUS!  Everyone from Easy Tours was great.  You where right, the Oberoi in Ranthambore was the best!  Loved it!  I will recommend your services to anyone going to India in the future.  Thanks again!

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