From plant-based Mughlai food to travelling with a low carbon footprint, these tours promise an immersive Indian experience with a vegan touch.
The city-state’s vibrant hawker centres serve up Malay noodles, Indian curry puffs, and a feast of cultural history. | By Rachel Ng
Japanese-Peruvian dishes, slow-cooked rabbit and pistachio mousse are all on offer in the Greek capital. | By Carolina Doriti
Flavours of the West and East dominate these four restaurants in the Middle Eastern city.
The city that straddles Europe and Asia has found its stride and is at last gaining recognition for its creative take on traditional Turkish cuisine. | By Paul Osterlund
2020 has been year where travel has come to a halt, and through these stories of tracing the pandemic and vicarious travel, our readers found solace.
What is travel without food? From sampling decadent cakes and pastries in Budapest to hunting down the best briskets in Texas—a full stomach makes for a happy traveller.
Homey sandwiches, unlimited Maharashtrian thaalis, and a misal stall as old as Independent India—these joints reveal Pune’s endless appetite.
Goan sorpotel or Anglo-Indian kofta curry—Easter flavours evolve across communities, as the bonhomie of feasting remains unchanged.
Mexico is the land of flavours—eclectic and explosive. From jaliscos to pueblos, here’s a list of the country’s favourite recipes.| By Nicholas Gilman, Liz Dodd & Kate Armstrong