World Tourism Day 2025: A traveller's guide to offbeat culinary destinations in India

If you are someone who travels for culinary immersion the process of curating a trip can be overwhelming owing to the seemingly endless options Embarking on a culinary journey is more than just tasting new dishes its about uncovering the stories traditions and heart of a place through its foodThis is the philosophy shared by true passionate food enthusiasts who delve into the hidden gastronomic gems of IndiaFrom the soulful dham feasts of Himachal Pradesh celebrated by travel blogger Divyakshi Gupta to the historic portcity flavours of Kochi explored by food hunter Jade DrsquoSa and the honest simple cuisine of Bihar championed by travel and food blogger Akanksha Prakash these experts reveal that authentic food experiences are rarely found in tourist trapsIn a country as vast and diverse as India finding these authentic experiences requires local knowledge a healthy dose of curiosity and a willingness to look for what lies beneath the surface This World Tourism Day these seasoned travellers will help you discover the true essence of the culinary identity of three distinct regionsThe soulful flavours of HimachalFor Divyakshi Gupta a travel blogger and experiential trip curator known for her blog lsquoQuirkyWandererrsquo the magic of Himachal is encapsulated in a single deeply traditional meal She recalls her first taste of a Pahadi dham a communal feast prepared for special occasions ldquoThe first time I tasted it it felt like heaven A burst of flavours in my mouth A simple community meal cooked in brass pots and served on leaves the traditional lsquoPahadirsquo dham had not only satiated my tummy but also my soulrdquo she saysHimachali Dham More than a mealGupta believes that this particular meal is far more than just food ldquoHimachali dham is an emotion Not just a meal A celebration of flavours bringing the community together It is a significant and celebratory event consisting of a five or seven course meal served with rice and a variety of gravies called Madra The flavours vary depending on the district it is served in Kullvi belonging to Kullu Mandiyali belonging to Mandi Kangri belonging to Kangra Bilaspuri belonging to Bilaspur and so on This ricebased meal is rarely found in hotels because it is made for special occasions such as weddings temples festivals retirement ceremonies and birth in the familyrdquo she explainsDriven by her passion Gupta began curating culinary and cultural trips to the region with the specific goal of allowing other travellers to experience this authentic taste ldquoI wanted other travellers to savour this authentic taste hence I started curating culinary and cultural trips to Himachal inviting local lsquobotisrsquo or cooks to make Dham specially for my grouprdquo she explainsThe curations are seasonal timed to coincide with the best of what nature has to offer The first edition was during the apricot season and the second during the apple harvest This approach allows travellers to immerse themselves in the local food cycle plucking fresh organic produce straight from the source ldquoFrom kiwis to plums to cherries to persimmons to pomegranates to the very seasonal loquat my groups have plucked them all Himachal is a fruit paradise you just need to know the local fruit cycle and the right contacts who can seek permission for pluckingrdquo Gupta shares with enthusiasmSeeking no frill eateriesGupta addresses a common frustration she hears from tourists Tourists come to Himachal and complain that we donrsquot get local food It is the same Paneer and Dal Makhani She argues that this is because very few actually delve deeper and find spots that cater to authentic Himachali flavours She highlights Mani Ram dhaba a simple nofrills eatery near Naggar in Kullu that serves one of the best Thalis ldquoThe meal includes kadhi locally sourced organic Rajma red rice fern pickle and Siddu What makes it extra special The warmth with which the food is served Dollops of ghee given abundantlyrdquo she recallsThe gastronome is also a fierce advocate for local dishes that are often misunderstood The Siddu a steamed stuffed bun from Kullu is a prime example Gupta laments how the dish is misrepresented by touristfocused vendors ldquoPeople have cancelled it on social media but the truth is they havenrsquot had the real deal A true authentic Siddu is stuffed with a rich filling of walnut sesame almond and poppy seeds not the inferior potato or cabbage versions sold on the main roads I have even seen socalled home chefs serving poor copies of this amazing dishrdquo she clarifiesBest places to eat in KulluBeyond the wellknown staples the Kullu district alone offers a wealth of flavours from the fermented bread Bhaturoo to the Lingdi fiddlehead fern sabzi and the prized Gucchi morel mushroom The regions chutneys are also a specialty with the extensive use of the rhododendron flower locally known as buransh found in everything from wines to tea to chutneysHer final piece of advice is a powerful one She says If you are coming to Himachal come with a local Get in touch with an expert or someone who is passionate about the cuisine No one can take you to local spots better than locals themselves If you come curious you will go back rewarded The taste that you will get in the hole in the wall hidden gems you wonrsquot get it in any 5 star or home chef supper clubThe culinary crossroads of KochiJade DSa known as lsquoThat Goan Girlrsquo has carved out a significant role for herself as a food and travel blogger Her work as a lsquofood hunterrsquo for Culinary Culture involves exploring and documenting the authentic flavours and dining experiences For her Kochi is a destination that perfectly embodies the spirit of a seasoned traveller She sees it as more than just a place with good fooditrsquos a living museum of flavoursKochi has a great mix of coastal and colonialinspired cuisines so youll find spicy Chettinad curries in obscure eateries to fresh coconutbased mollusk dishes For a culinary traveller the city offers a rich tapestry of experiences from exploring Ernakulams bustling markets where spice vendors sell their blends to discovering old bakeries and trying rare Syrian Christian dishesrdquo she explainsAccording to Drsquosa the secret to uncovering the local spots lies in a travellerrsquos intuition and persistence Uncovering these spots demands a travellers intuition Visit the same places for chaya every day and strike up conversations with chaiwallahs or fish vendors wholl point you to familyrun thattukadas street food stalls serving hyperfresh seafood curries or biryanis Time your explorations for peak meal hours and always ask for nadan traditional versions to cut through any diluted tourist adaptations Its this blend of serendipity and local intel that turns a meal into a memoryrdquo she poses Uncovering authentic spots A travellers intuitionDrsquosarsquos unwritten rule for finding the best food is simple and direct Eat where the locals flock follow the lunchtime crowds from office buildings or markets and ignore any place with English menus or Instagram aesthetics Authenticity thrives in the unpretentious chaos of everyday routines She also points out that in the digital age a quick Instagram story or tweet asking for recommendations can also be a powerful tool as it can connect you directly with a local or a seasoned traveller who has already done the legworkWhen asked to choose between a streetside stall and a highend restaurant the blogger wholeheartedly recommends the thattukadas for an authentic quick bite She lists several of her favourites ldquoWhen in Kochi make your way to Vellakkanthaari restaurant for seafood Balan Kada for beef and Sree Muruga Cafe for Pazhampori These places may not offer much in terms of ambiance but you will enjoy good tasty foodCulinary legacy of a port cityThe cityrsquos unique food scene according to her is a direct result of its long history as a port city and a melting pot of cultures ldquoThe influences are evident in its cuisine Portuguese contributions of chili and vinegarlaced curries Dutch baking methods Arab infusions of saffron and dates in biryanis and Jewish pickling traditions All this melded with Keralarsquos coconut tamarind and seafoodheavy palate creates dishes that carry stories of trade routesrdquo she observesTo illustrate this fusion Drsquosa points to one specific dish ldquoMeen pollichathu features fish often pearl spot marinated in a fiery masala of chili and turmeric then wrapped in a banana leaf and bakedmdasha technique that echoes the oven methods of the Portuguese and Dutch The dishrsquos tangy smoky depth often served with ghee rice captures Kochirsquos portcity soulUltimately the expert concludes with one piece of advice for anyone curating their own culinary journey Curiosity and conversation are your best tools for finding authentic flavours Ignore the tourist traps and explore with an open palateThe unsung plate Why Bihars culinary scene deserves a second lookWhile the northern state of Bihar just doesnt come up in group chats discussing culinary expeditions avid traveller and food enthusiast Akanksha Prakash tells us why it should be on your radar For this Ranchi dweller with roots in Bihar documentation of culinary and travel adventures with her husband Yash Dadlani through Kokichokha is a labour of loveA culinary philosophy of simplicityTheir commitment to food is so strong that chokha even formed one half of the wedding hashtag While Litti Chokha is iconic Bihari cuisine goes far beyond it Prakash notes Beyond this famous dish she adds youll find savoury dishes like Dahi Chura Gud Ghooghni and Dal Pitha as well as sweets like Anarsa Tilkut and Parwal Mithai which are all deeply rooted in local traditionsWhen asked to describe the regions culinary philosophy Prakash says that the food is defined by its simplicity If I had to sum up Biharrsquos culinary philosophy Irsquod say itrsquos deeply rooted in simplicity seasonality sustainability and selfsufficiency Geographically Bihar lies on the IndoGangetic plain which makes it suitable for intensive agriculture Staples like sattu and makhana arenrsquot just nutritious theyrsquove been used for generations because theyrsquore locally cultivated Itrsquos a kitchen culture thatrsquos naturally sustainablemdashsupporting local farmers minimising waste and celebrating seasonal produce without even trying to be trendy about itWhatrsquos the most memorable food she has had I would say Chhath Puja is the biggest festival for us The Nahaaye Khay prasad is a simple pure and sattvic meal made on a mud stove consisting of Kaddu Bhaat Chana Dal and other vegetables This sacred meal is prepared without onions or garlic with a focus on the purity of ingredientsExploring regional delicaciesBihar can be divided into distinct regions based on language culture and food the Mithila Angika Tirhuth Bhojpur and Magadh regions each with their own unique cuisine The blogger recommends exploring the Mithila region to experience the best of regional delicacies The saying Pagpag pokhar maach makhaan ponds at every step fish and makhana is central to Mithilas identity Ninety percent of the worlds makhana is cultivated here and itrsquos primarily used for pujas It is also a key ingredient in dishes like Makhana Kheer she explains The regions food she adds is deeply influenced by water resources which also makes fish often cooked in mustard oil a popular local delicacyThe best food is rarely found where it is most advertised but how do travellers seek authentic flavours in a place where eating out is not a part of their culture Her advice is simple Seek places busy with locals For litti chokha prefer places that roast litti on charcoal or wood the smoky crust is essential And most of all expect strong mustard oil flavours Prakashrsquos insights show that Bihars cuisine is much more than a collection of dishes its a reflection of its culture history and a deeprooted respect for nature Itrsquos an honest unpretentious food culture that offers a truly authentic experience By moving beyond the generic guidebooks and following the lead of locals a trip to Bihar can become an unforgettable culinary expedition