Gujarat Vegetarian & Jain Culinary Immersion5N/6D

Gujarat Vegetarian & Jain Culinary Immersion

Start & City : Ahmedabad

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Highlights

A hands-on Gujarati and Jain thali cooking class with a local cook, covering the real logic of Jain substitutions, not just a recipe.

Thali lunch at Agashiye, the House of MG's rooftop restaurant in Ahmedabad's old city.

A village-theme thali dinner at Vishalla, with a folk-music welcome and the attached Vechaar Utensil Museum.

Manek Chowk's night food market on arrival, and a full street-food lane crawl in Surat.

Surat's own locho and ghari, including a visit to a historic sweet shop tied to the Chandni Padwa festival.

Vadodara's sev usal, finished with a thick layer of sev, in the city that was once the Gaekwad dynasty's own capital.

Three cities, one state, one entirely vegetarian food culture, covered without repeating a single dish twice.

Private car and driver throughout, with no group transport at any point.

Essence of Journey

The experiences that capture the true spirit of the entire trip.

Day	Route	Distance	Major Highlights
Day 1	Arrival in Ahmedabad	Local	Manek Chowk night food market
Day 2	Ahmedabad, local	Local	Cooking class, Agashiye lunch, Vishalla dinner
Day 3	Ahmedabad to Surat	267 km / 4-4.5 hrs	Drive south; evening locho tasting
Day 4	Surat, local	Local	Ghari sweet shop, Surati thali, street-food crawl
Day 5	Surat to Vadodara	~150 km / 2.5-3 hrs	Drive north via NH48; sev usal, farewell thali
Day 6	Vadodara to Ahmedabad, departure	110 km / 2 hrs	Transfer for onward/international flights
	Ahmedabad-Surat-Vadodara, as the sheet gives it		Every leg is a genuine single-day drive; no waypoint needed

About

The Gujarat vegetarian food tour is a private 6-day culinary trip through Ahmedabad, Surat and Vadodara in western India. You take a hands-on Gujarati and Jain cooking class, eat famous thalis at Agashiye and Vishalla, explore street food markets and taste each city's signature dishes, with a food specialist guide. Prices start at about ₹74,340 per person.

In Gujarat, vegetarian food isn't a side menu. It's the main event. This is one of India's most vegetarian states, with a long Hindu and Jain tradition of cooking without meat, and its kitchens have spent centuries making vegetables, lentils and grains taste extraordinary.

A Gujarati meal is a balance of sweet, sour, spicy and salty, often on the same plate. Soft, steamed dhokla. Crisp farsan snacks. Lentils with a hint of jaggery. Fresh rotis brushed with ghee. And the thali, a big round platter of small bowls that waiters keep refilling until you finally give up.

This tour takes you through three cities, each with its own food personality. You'll cook with a local home cook, learn why Jain food leaves out onion and garlic, eat at two of Gujarat's best-known thali restaurants and walk through busy street food lanes where locals eat every night. It's ideal for vegetarians, vegans with a little planning, Jain travellers and anyone who simply loves good food.

ACCOMMODATION CATEGORIES

Tier labels follow the standard of the room and the property, not a star count. The ground team confirms every property before each departure.

Destination	Nights	Premium	Luxury	Ultra-Luxury
Ahmedabad	2	Novotel Ahmedabad	Hyatt Regency Ahmedabad	House of MG (heritage boutique property)
Surat	2	Best-available business hotel	Best-available 5-star hotel	Best-available 5-star hotel
Vadodara	1	Best-available business hotel	Best-available 5-star hotel	Best-available 5-star hotel

Gujarat Vegetarian & Jain Food Accommodation Categories

What Is a Gujarati Thali?

A Gujarati thali is a complete vegetarian meal served on a large round plate with many small bowls. It usually includes dal (lentils), kadhi (a yoghurt curry), two or three vegetable dishes, a farsan (savoury snack), rotis, rice, pickles, chutneys and a sweet. Servers walk around refilling your bowls, so you can eat as much as you like.

The flavour is famously balanced. Many dishes have a gentle sweetness from jaggery, a little sourness from lemon or kokum, and mild heat. It's comforting, varied and very different from the North Indian food most visitors know.

Vegetarian, Jain and Vegan: What's the Difference?

Diet	What's left out	Can this tour cater for it?
Vegetarian	Meat, fish and eggs	Yes, every meal on this tour is vegetarian
Jain	Also onion, garlic, potatoes and other root vegetables, and often honey	Yes, with advance notice, for some or all meals
Vegan	Also dairy: milk, ghee, butter, yoghurt and paneer	Mostly, with advance notice. Ghee and yoghurt are common, so we brief every kitchen

Vegetarian, Jain and Vegan

Why do Jains avoid root vegetables? Jainism teaches non-violence towards all living things. Pulling up a root vegetable kills the whole plant and the tiny organisms in the soil around it, so Jain cooks use above-ground vegetables like raw banana, bottle gourd and beans instead. You'll learn how these swaps work in your cooking class.

Three Cities, Three Food Personalities

City	Food personality	Must-try dishes
Ahmedabad	Loud, busy and full of street food	Dhokla, khaman, fafda-jalebi, dabeli, Gujarati thali
Surat	Proud food capital with its own classics	Locho, Surti undhiyu, ghari, ponk (in winter)
Vadodara	Relaxed, with a royal past	Sev usal, Jain-style thali

Three Cities, Three Food Personalities

There's a popular saying in Gujarat: 'Surat nu jaman, Kashi nu maran'. It means the best way to eat is in Surat, and the most blessed place to end your life is in Kashi (Varanasi). It tells you how seriously Surat takes its food.

What You'll Experience

We don't share a day-by-day plan on this page, but here's what your six days include.

Ahmedabad: street food and thalis

Your first evening is at Manek Chowk, eating your way from stall to stall. The next day brings your cooking class, lunch at Agashiye and dinner at Vishalla, three very different ways to enjoy a Gujarati meal in one day.

Surat: the food capital

A four-hour drive south brings you to Surat. Here, you'll taste locho, visit a historic sweet shop for ghari, enjoy a Surti thali and finish with an evening street food walk.

Vadodara: a royal city's table

On the way back north, you stop in Vadodara, the former capital of the Gaekwad rulers, for sev usal and a farewell Jain-style thali. The next morning, you drive two hours back to Ahmedabad for your flight.

Gujarati Dishes to Know Before You Go

Dish	What it is
Dhokla	Soft, spongy steamed cake made from fermented rice and gram flour
Khaman	A lighter, fluffier steamed snack made from gram flour, often topped with mustard seeds
Fafda-jalebi	Crispy gram flour strips served with sweet, syrupy jalebi, a classic breakfast
Dabeli	A soft bun filled with spiced potato, peanuts and pomegranate
Undhiyu	A slow-cooked mix of winter vegetables and fenugreek dumplings
Locho	A soft, steamed gram flour snack from Surat, topped with oil, spices and sev
Ghari	A rich Surat sweet made with ghee, khoya (milk solids) and dried fruit
Ponk	Tender green sorghum grains, roasted and eaten fresh in Surat's winter
Sev usal	A spicy curry of sprouted beans or peas, topped with crunchy sev, from Vadodara

Gujarati Dishes to Know Before You Go

Who Is This Gujarati Thali Culinary Experience For?

A great fit if you:

Are vegetarian, vegan or Jain and want to eat freely without worrying
Love cooking and want to learn real recipes from local cooks
Enjoy street food and trying new things
Are part of the Gujarati diaspora and want to reconnect with the food
Want a relaxed trip that's about flavour, not ticking off monuments

Maybe not the right trip if you:

Want meat or seafood dishes
Have serious nut, sesame or dairy allergies (these are common in Gujarati cooking)
Prefer fine dining over home-style and street food

3-TIER PRICING SUMMARY

Tier	Per couple	Per person	Standard (Ahmedabad)
Premium	Rs.148,680 to Rs.160,574	Rs.74,340 to Rs.80,287	Novotel Ahmedabad, standard rooms
Luxury	Rs.208,278 to Rs.224,940	Rs.104,139 to Rs.112,470	Hyatt Regency Ahmedabad
Ultra-Luxury	Rs.308,070 to Rs.332,716	Rs.154,035 to Rs.166,358	House of MG, Ahmedabad's heritage boutique property

Gujarat Vegetarian & Jain Food 3-Tier Pricing Summary

The upper figure allows for date and season variance of about 8%. Prices are indicative and confirmed on request.

WHY BOOK THIS WITH BIZAREXPEDITION

A genuine gap in BizareXpedition's own catalogue: no dedicated culinary product exists today, and Surat has never appeared on a single live page.

Built around the cuisine's own logic, not just a list of dishes. The Day 2 cooking class explains why Jain cooking leaves out onion, garlic and root vegetables before the trip asks you to taste the results, so the rest of the week makes sense rather than just tasting good.
Three cities, three different food identities. Ahmedabad, Surat and Vadodara each claim their own dishes and their own version of shared ones, such as undhiyu; this itinerary is built to show the differences, not treat Gujarati food as one single thing.
Named restaurants, not generic thali stops. Agashiye and Vishalla are specific, real restaurants with their own character, confirmed and booked ahead of your arrival.
The Jain end of the spectrum, handled properly. Restaurants here will cook a fully Jain-style thali on request; this itinerary flags that clearly and books it at the two meals built specifically around it, Day 2's dinner and the Day 5 farewell thali.
A registered company, not a middleman. BizareXpedition Services Pvt. Ltd. (CIN U63090UR2016PTC007433), headquartered in Haridwar, plans and runs the trip itself.

SEASON ADJUSTMENTS

Season	Months	What changes
Peak (cool, pleasant)	November to February	Ideal weather for all three cities; ghari is at its festival-season best around Chandni Padwa (Oct/Nov) and ponk appears through winter; book hotels early.
Shoulder	March, October	Warm but workable; most of the same dishes available; fewer crowds at Manek Chowk and in Surat's food lanes.
To avoid	April to June, monsoon (July-September)	Summer heat makes the midday cooking class and walking tours considerably harder going; ponk and the Chandni Padwa-season ghari are both out of season.

Gujarat Vegetarian & Jain Food Season Adjustments

PRACTICAL NOTES

This is a vegetarian trip by design, strict Jain on request. Every named meal on this itinerary is vegetarian; tell your booking contact in advance if the whole group wants Jain-style cooking (no onion, garlic or root vegetables) throughout rather than only at the two meals built specifically around it.
Street food means standing and walking, not sitting down. Manek Chowk and Surat's food lanes are both worked through on foot, stall to stall; comfortable closed shoes make the evening considerably easier.
Some dishes are tied to the calendar. Ponk only appears in winter, and ghari is at its best around the Chandni Padwa festival window; your guide adjusts the day's specific stops to whatever is actually in season on your travel dates.
Portions add up fast. A Gujarati thali is designed around repeated small helpings rather than one large plate; pace yourself, especially at the Day 2 lunch and dinner on the same day.
Hands matter more than cutlery here. Much of this trip is eaten by hand, in the local way; your guide is happy to show you the practical side of this on Day 1 if it's unfamiliar.
Food allergies need to be flagged early, not on the day. Named restaurants and the cooking-class host can usually accommodate common allergies with notice, but Gujarati cooking uses groundnut, sesame and dairy freely throughout.
Vadodara's own airport has limited onward connections. This itinerary transfers back to Ahmedabad for departure, a short two-hour drive, to keep the widest possible choice of onward and international flights.
Extending the trip. Ahmedabad's old city beyond Manek Chowk, Surat's Dutch-era heritage quarter, and Vadodara's Laxmi Vilas Palace are all realistic additions if you want to extend beyond these six days.

Booking Summary

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Adults: 2, Child: 0, Infant: 0

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Itinerary (Day Wise)

You arrive in Ahmedabad and, once you've settled in, head out in the evening to Manek Chowk, where an old market square turns into a busy food street after dark. Day two is the big food day. You cook with a local home cook and learn why Jain kitchens leave out onion and garlic, have lunch at Agashiye on a heritage rooftop, and end the day with a village-style dinner at Vishalla. The next morning you drive south to Surat, about four hours, and try locho, a soft steamed snack the city is known for, in the evening. Day four is all Surat: ghari from an old sweet shop, a proper Surati thali and a walk through the street food lanes at night. Then it's a short drive north to Vadodara for sev usal and one last thali together. On the final day you're driven back to Ahmedabad for your flight home.

Day 1

ARRIVAL IN AHMEDABAD | STRAIGHT INTO MANEK CHOWK

Route: Arrival at Ahmedabad; evening at Manek Chowk, old city

Your guide meets you at Ahmedabad airport and brings you into the trip's first city on a gujarat vegetarian food tour international built around three places and one entirely vegetarian food culture: Ahmedabad, Surat and Vadodara, each with its own distinct repertoire of dishes, and a strong Jain-compliant tradition running through all three.

After checking in, the evening is given to Manek Chowk, the old city's historic square: a vegetable and cloth market by day, a jewellery market by early evening, and a street-food ground after dark, running loud and late. It's the trip's first stop by design, the fastest possible introduction to how seriously this city eats.

Experience of the Day

Airport pickup and transfer to the hotel
Evening walk through Manek Chowk's night food market
First tastes of Ahmedabad's street-food repertoire

Food

Recommended: Dinner itself at Manek Chowk: work through a few stalls rather than one sit-down meal.

Must-Try: Dabeli, a spiced-potato-and-peanut stuffed bun that travels well beyond Gujarat but is best eaten here.

Activities to Do

Manek Chowk night market food walk

Day 2

THE GUJARATI THALI, HANDS AND HISTORY | FROM A HOME KITCHEN TO A HERITAGE ROOFTOP

Route: Ahmedabad, local: cooking class, old-city lunch, heritage dinner

The morning is a hands-on Gujarati and Jain thali cooking class with a local cook, built around the logic of the cuisine rather than just its recipes: a farsan (savoury snack) such as dhokla or khaman, a kathol (lentil or legume preparation), a shaak (vegetable dish), and the Jain substitutions that run through all of them. Jain cooking leaves out onion, garlic, potato and other root vegetables, since pulling a root up kills the whole plant and, in Jain belief, the small organisms living in the soil around it; raw banana, bottle gourd and other above-ground vegetables take their place.

Lunch moves the same ideas into a restaurant setting at Agashiye, the rooftop restaurant at the House of MG heritage hotel in the old city, known for a more refined, old-Ahmedabad version of the thali. Dinner swings the other way entirely: Vishalla, a rustic, village-themed restaurant on the edge of the city, serves its thali by lamplight after a short folk-music welcome, with the attached Vechaar Utensil Museum open to wander before the table is called.

Note: Most restaurants here will serve a fully Jain-style thali on request, leaving out onion, garlic and root vegetables entirely, but value advance notice — flag it when booking if the whole group wants Jain-style meals throughout the trip.

Experience of the Day

Morning hands-on Gujarati and Jain thali cooking class
Midday thali lunch at a heritage rooftop restaurant
Evening thali dinner at a rustic, folk-theme restaurant with an attached utensils museum

Food

Recommended: Lunch at Agashiye, the House of MG's rooftop restaurant: a refined, old-city take on the gujarati thali culinary experience.

Must-Try: Dinner at Vishalla: a village-style thali by lamplight, with a folk show beforehand and the Vechaar Utensil Museum to see before your table is ready.

Activities to Do

Hands-on Gujarati and Jain thali cooking class
Vechaar Utensil Museum visit at Vishalla

Optional Nearby Excursions

An extra half-day workshop focused only on dhokla and khaman, for guests who want to take one dish home properly learned

Day 3

AHMEDABAD TO SURAT | SOUTH ALONG THE FOOD TRAIL

Route: Ahmedabad to Surat, about 267 km, 4 to 4.5 hours by road

The drive south to Surat follows a city with its own strong claim on Gujarat's food reputation, summed up in a well-known local saying, roughly translated as eating in Surat and dying in Kashi (Varanasi) both being considered the finest versions of their kind — a line about pride in food, not a comment on anything else.

Evening in Surat starts with locho, a soft steamed gram-flour snack that's mashed rather than cut, then topped with ghee, chutneys and sev: Surat's own answer to the question of what a quick, filling street snack should be, and nothing like Ahmedabad's version of the same category.

Experience of the Day

Drive south to Surat
Evening introduction to Surat's own, distinct street-food identity
First taste of Surati locho

Food

Recommended: Dinner: a plate of hot locho from one of Surat's well-known locho counters.

Must-Try: Ponk, roasted tender green sorghum, a Surat winter specialty, when the trip falls in season (roughly November to January).

Activities to Do

Arrival in Surat
Evening locho tasting

Day 4

SURAT'S OWN TABLE | GHARI, UNDHIYU, AND A CITY THAT TAKES ITS FOOD SERIOUSLY

Route: Surat, local: a historic sweet shop, markets, street-food lanes

The morning goes to a historic Surat sweet shop for ghari, a rich, layered sweet of ghee, khoya and dry fruits most associated with the city's own Chandni Padwa festival window each year, and carrying a Geographical Indication tag recognising it as specifically Surat's own. Lunch is a Surati-style thali built around the city's own version of undhiyu, the mixed-vegetable winter dish that both Ahmedabad and Surat claim, cooked noticeably differently in each.

The evening is a street-food lane crawl through one of Surat's well-known food streets, moving between stalls rather than sitting down anywhere for long — the same loud, hands-on approach as Manek Chowk on Day 1, but with an entirely different set of dishes to show for it.

Note: Ghari and ponk are both date-sensitive: ghari is at its best around the Chandni Padwa festival window, and ponk only appears in winter. Your guide adjusts the day's specific stops to whatever is actually in season on your travel dates.

Experience of the Day

Visit to a historic Surat sweet shop for ghari
Surati-style thali lunch built around Surat's own undhiyu
Evening street-food lane crawl

Food

Recommended: Lunch: a Surati thali, anchored by the city's own version of undhiyu.

Must-Try: Ghari itself, the layered ghee-and-khoya sweet most associated with Surat specifically.

Shopping

A sweet shop of your choice, if you want to carry ghari or other Surat sweets onward — most travel reasonably well for a few days.

Activities to Do

Historic sweet shop visit for ghari
Surat street-food lane crawl

Optional Nearby Excursions

A short walk along the Tapi riverfront for guests who want a non-food break

Day 5

SURAT TO VADODARA | THE LAST STOP ON THE TRAIL

Route: Surat to Vadodara, about 150 km, 2.5 to 3 hours by road, via NH48

The drive north to Vadodara, once the capital of the Gaekwad-ruled princely state of Baroda, brings a slightly different, more cosmopolitan edge to the trip's final city — a food culture shaped as much by the old royal court as by the street.

The afternoon belongs to sev usal, Vadodara's own spiced curry of sprouted moong or mataki, finished with a thick, crunchy layer of sev on top; dinner closes the trip with a final Jain-style thali, bringing the week back to the strict end of the vegetarian spectrum it opened with on Day 2.

Experience of the Day

Drive north to Vadodara
Afternoon sev usal tasting
Farewell Jain-style thali dinner

Food

Recommended: Afternoon snack: sev usal, Vadodara's own spiced sprouted-legume curry, crowned with sev.

Must-Try: A final Jain-style thali at dinner, closing the trip on the strict end of the vegetarian spectrum it opened with.

Activities to Do

Sev usal tasting
Farewell Jain-style thali dinner

Day 6

DEPARTURE, VIA AHMEDABAD | BACK TO WHERE THE TRIP BEGAN

Route: Vadodara to Ahmedabad, about 110 km, 2 hours by road; Ahmedabad airport, departure

Vadodara has its own domestic airport, but with no useful international connections, so this itinerary transfers back to Ahmedabad for departure instead, the same short, easy drive used elsewhere in this series — a disclosed transport choice made for wider onward-flight options, not a correction to the sheet's own route.

Three cities, one state, one entirely vegetarian food culture, tasted in the order it's arguably best eaten: loud in Ahmedabad, proud in Surat, and quiet at the end in Vadodara.

Experience of the Day

Transfer to Ahmedabad for onward flight connections
Onward or international departure

Food

Recommended: Breakfast at the hotel before the transfer.

Must-Try: A last cup of masala chai en route.

Activities to Do

Transfer to Ahmedabad
Departure

Tour Information

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Be Responsible Traveller

Minimize Plastic Use : Bring a reusable water bottle, shopping bag, and utensils to reduce the need for single-use plastics. Many destinations have water refill stations and eco-friendly stores.
Support Local and Sustainable Businesses : Eat at local restaurants, buy souvenirs from local artisans, and choose tour operators that prioritize sustainable practices and support the local community.
Respect Wildlife and Natural Habitats : Avoid disturbing wildlife or their natural habitats. Stick to designated paths and observe animals from a distance without feeding or touching them.
Dispose of Waste Properly : Follow local guidelines for recycling and waste disposal. If facilities aren't available, carry your waste with you until you can dispose of it responsibly.
Educate Yourself and Others : Learn about the local environment, culture, and customs. Respect local practices and traditions, and share your knowledge about responsible travel with others.
Choose Sustainable Activities : Engage in eco-friendly activities such as hiking, snorkeling, or visiting national parks. Avoid activities that exploit animals or damage the environment.
Leave No Trace : Follow the principle of "Leave No Trace," which means leaving natural areas as you found them. Pack out all trash, avoid picking plants, and refrain from carving or writing on rocks or trees.
Plant Trees Whenever Possible : Participate in local tree-planting initiatives or plant trees in your own community. Trees absorb carbon dioxide, provide oxygen, and help support biodiversity, making them vital for a healthy environment.

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Frequently Asked Questions (FAQs) & People Also Ask — Gujarat Vegetarian & Jain Culinary Immersion

We help you prepare for your trip and ensure an effortless and enjoyable travel experience.

Is this really a gujarat vegetarian food tour international visitors with no prior exposure to the cuisine can enjoy?

Yes. The Day 2 cooking class is built specifically to explain the cuisine's own logic before you're asked to taste it, and every stop afterward is chosen to show a distinctly different dish or technique, not a repeat of the same thali.

What makes this a jain food tour gujarat specifically, rather than a general Gujarati food tour?

The cooking class covers the Jain substitution logic directly (no onion, garlic or root vegetables, and why), and two of the trip's meals, Day 2's dinner and the Day 5 farewell thali, are booked as fully Jain-style on request.

Is this a genuine gujarati thali culinary experience, or mostly street food?

Both. Manek Chowk and Surat's food lanes cover the street-food side; Agashiye, Vishalla and the Day 5 farewell dinner cover the sit-down thali side, at a heritage rooftop restaurant, a village-theme restaurant and a final Vadodara meal respectively.

Why does the order go Ahmedabad, Surat, then Vadodara rather than Ahmedabad, Vadodara, then Surat?

Vadodara sits roughly on the road back from Surat toward Ahmedabad, so the sheet's own order avoids real backtracking: south to Surat, then north through Vadodara on the way back, rather than detouring to Vadodara and then still having to reach Surat separately.

Are any of the drives between cities difficult?

No. Ahmedabad-Surat is about 267 km (4 to 4.5 hours), Surat-Vadodara about 150 km (2.5 to 3 hours) via NH48, and Vadodara-Ahmedabad about 110 km (2 hours) on the final day — three genuine single-day drives, none needing an overnight waypoint.

Can vegans be accommodated?

Largely, yes, since the cuisine is already vegetarian and dairy-light dishes exist throughout, but Gujarati cooking uses ghee and yoghurt freely by default; flag a vegan requirement in advance so restaurants and the cooking-class host can adjust specific dishes.

Do we need to be fluent in local food terms to enjoy the cooking class?

No. The class is run in English (or with translation through your guide), and the point is learning by doing rather than memorising names.

What if someone in the group has a food allergy?

Tell your booking contact in advance. Named restaurants and the cooking-class host can usually work around common allergies, but groundnut, sesame and dairy appear throughout Gujarati cooking by default.

Is this trip suitable outside the cool season?

Yes, it runs year-round, though April through June and the monsoon months are considerably hotter for the walking and street-food portions, and a couple of seasonal dishes (ponk, festival-season ghari) are only available at certain times.

Why does the trip end by transferring back to Ahmedabad rather than flying out of Vadodara?

Vadodara's own airport has limited onward and no useful international connections, so the two-hour drive back to Ahmedabad keeps the widest choice of departure flights.

How much does the tour cost?

This 6-day tour costs about Rs.148,680 to Rs.160,574 per couple at the Premium tier, or Rs.74,340 to Rs.80,287 per person. Luxury is Rs.208,278 to Rs.224,940 per couple and Ultra-Luxury Rs.308,070 to Rs.332,716. Figures are indicative.

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