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We have designed a unique and inspirational journey for you!
Over the course of 13 days, you will take yoga classes every day and be fully immersed in India’s incredible northern region.
You will visit the amazing Golden Triangle – New Delhi, Jaipur, and Agra. You will also visit Bharatpur and stay in two of India’s holy cities, Haridwar and Rishikesh.
Elevate your mind, body, and spirit during your 5-day yoga retreat at the Swami Ram Shadak Gram Ashram!
|Welcome to New Delhi|
|Delhi → Agra → Bharatpur|
Day 4 :
|Bharatpur → Jaipur|
|Jaipur – Delhi|
|Delhi → Haridwar → Rishikesh|
Day 9, 10 and 11:
|Yoga retreat Rishikesh|
|Rishikesh → Haridwar → Delhi|
|Bye bye India!|
|Download a PDF with full information|
Yoga is a generic term for the physical, mental, and spiritual practices or disciplines which originated in ancient India with a view to attain a state of permanent peace. Yoga is a Sanskrit word which means “union” and is interpreted as “union with the divine.” One of the most detailed and thorough expositions on the subject is the Yoga Sūtras of Patañjali, which defines yoga as “the stilling of the changing states of the mind.” Yoga is also interpreted as the yoke that connects beings to the machine of existence.
Various traditions of yoga are found in Hinduism, Buddhism and Jainism. In Hinduism, yoga is one of the six āstika (“orthodox”) schools of Hindu philosophy.
Conversation on Yogic and Buddhist path of happiness
Indian food is as varied as the country itself, with every region having its own specialties. It therefore does not always have to be “hot” nor must any one dish be labelled a “curry.”
Most dishes with a gravy are normally called curries but are prepared with a different masala (a combination of spices and seasonings) containing, among other ingredients, coriander, cumin, garlic, onions, ginger, turmeric, chillies, cardamom, nutmeg, black pepper, cloves cinnamon, bay leaves, saffron, mace and nutmeg; all the aromas and flavors that brought traders to India for centuries.
A traditional meal in large parts of India is usually served in large metal plate called a “Thali” (when you see the word on a menu, usually prefixed with a region name, it means you’re getting a full traditional meal from that region) with a number of small bowls to hold the gravy dishes. The meal is normally accompanied by unleavened bread, usually wheat-based in the North, or rice in the South.
While India is by no means a teetotaling country, in most areas people usually do not drink alcohol with a meal. (More common at meals is a glass of salty or sweet or spiced buttermilk, a soft drink, or water!)
North Indian food has been strongly influenced by Mughal cuisine and is broadly non-vegetarian characterised by the use of yoghurt, fried onions, nuts and saffron. Outstanding dishes worth trying would be biryani, gushtaba, tandoori dishes and kebabs. Beef is rarely eaten in the North, since many Hindus consider the cow sacred. Pork, forbidden by Islam, is a rarity in areas with a substantial Muslim population.
City of Djinns – A Year in Delhi by William Dalrymple
Beneath a Marble Sky by John Shors
Ladies Coupe by Anita Nair
|Minimum 2 people sharing a double room|
Call: (415) 952-0319 or
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