From plant-based Mughlai food to travelling with a low carbon footprint, these tours promise an immersive Indian experience with a vegan touch.
From dipping your toes in the showstopping bay of Anse Source d’Argent to exploring the storied capital of Zanzibar, the Indian Ocean offers an expansive catalogue of exotic flavours and eco-hideaways. | By Emma Gregg
Smoked pork with axone in Nagaland, Goan bebinca and dodol, East Indian duck moilee and appams and ishtew in Kerala: Christmas food in India is as diverse as the land.
From pork chops by chapels in Goa and highway restaurants across Maharashtra to hearty feasts in Tamil Nadu—eat your way through regional fares across the country.
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.
Crispy goli baje, legendary chicken ghee roast, and a fiery mackerel curry—regional food is the rustic heart of Karnataka's coastal city.
Homey sandwiches, unlimited Maharashtrian thaalis, and a misal stall as old as Independent India—these joints reveal Pune’s endless appetite.
Downing piping hot jalebis in Delhi, toddy tapping in Sri Lanka and spearfishing the dogtooth tuna in Mozambique—the chef's quests for distinct ingredients have taken him on adventures around the world.
Whether you’re a dough addict or a dabbler, bread at its best is true pleasure. From challah to injera, here are 11 reasons to fall back in love with loaves. By | Rebecca Seal, Carolyn Boyd & Joel Porter
Whether in Armenia or in Iran, zest for a vegan lifestyle leads a traveller to unexpected friendships.