Food and travel are a match made in heaven and a great way to understand a region’s cultural ethos.
Traveling for food is becoming more commonplace today as the world evolves to experiential travel. Food is also an important aspect of the itinerary, as trying local things is not just in vogue but also the right thing to do. Here are three recipes that are inspired by travel.
Here are some recipes to try:
• Apricot & Pecan Tea Cake courtesy of Shivneet Pohoja, Executive Chef, ITC Maurya New Delhi
• Verdant Vesper courtesy Berwyn Da Silva from DPB Bar at Taj Cidade de Goa
• Spiced Mango Quinoa Pilaf courtesy of Chef Somnath Rakesh from Taj Holiday Village Resort & Spa
Read the full story that first appeared in Seema Magazine’s June 2025 issue here:
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