Food and travel are a match made in heaven and a great way to understand a region’s cultural ethos. Food is also the ultimate travel souvenir—a delicious way to relive memories and explore cultures. Bring the world to your table with these three travel-inspired recipes that capture the essence of distant lands.
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.
Apricot & Pecan Tea Cake
(Courtesy of Shivneet Pohoja, Executive Chef, ITC Maurya New Delhi)
“This apricot & pecan teacake is well-suited for travel, as the low moisture content of the dried apricot and pecan nuts naturally extends its shelf life. Its dense, moist crumb ensures it remains intact without crumbling, even during movement. Baked in a loaf-shaped, biodegradable mold, it is both eco-friendly and convenient to carry, whether kept whole or sliced.”
Ingredients
- All-purpose flour 8.8 ounces
- Caster Sugar 8.8 ounces
- Unsalted Butter 8.8 ounces
- Whole Eggs – 6 Nos.
- Baking Powder 0.14 ounces
- Salt 0.1 ounces
- Vanilla Essence 0.17 ounces
- Pecan Nut 1.4 ounces
- Dried Apricot 1.4 ounces
Method
- Preheat the oven to 180°C.
- In a stand mixer, cream together room-temperature butter and caster sugar until air is incorporated and the mixture is pale and fluffy.
- Sift together flour, baking powder, and salt in a bowl. In another bowl, keep diced pecan nuts and diced apricots.
- To the butter and sugar mixture, add eggs one by one until incorporated.
- Add vanilla essence, mix, and fold in the dry ingredients; lastly, add the dry fruits and mix.
- Add the batter to the baking mold, top with pecans and apricots, and bake at 180°C for 25-30 mins until the skewer comes out clean.
- Garnish and serve.
Verdant Vesper
(Courtesy Berwyn Da Silva from DPB Bar at Taj Cidade de Goa)
“This is a cocktail that captures the essence of travel through the lens of flavor and freshness. Crafted with vodka infused with parsley, an herb often found in global kitchens yet rarely explored in mixology, the Verdant Vesper is a celebration of the unexpected. The gin and vermouth provide a classic backbone, but it’s the banana oleo saccharum—made by extracting aromatic oils from banana peel with sugar—that adds a tropical, textural roundness. Stirred gently over ice and finished with a whisper of parsley oil, this cocktail is equal parts crisp, herbaceous, and subtly sweet. The Verdant Vesper is more than a drink—it’s a sensorial passport. Parsley brings a touch of earthy greenness that evokes lush landscapes, while banana hints at tropical destinations. The combination is deliberately layered to echo the way travel layers experiences—familiar, surprising, and ultimately memorable. It’s designed to awaken the palate while grounding the guest in the moment. Whether sipped at golden hour by the coast or as a prelude to an adventurous evening, the Verdant Vesper invites the traveler to slow down, savor, and explore the world—one nuanced sip at a time.”
Ingredients
- 40 ml Parsley-Infused Vodka
- 20 ml London Dry Gin
- 10 ml Dry Vermouth
- 5 ml Banana Oleo Saccharum
- Ice
- Fresh parsley sprig or lemon zest (for garnish)
Method
- To mix the cocktail, add parsley vodka, gin, vermouth, and banana oleo saccharum to a mixing glass with ice.
- Stir until well-chilled and diluted (about 20 seconds).
- Strain into a chilled coupe or Nick & Nora glass.
- Garnish with a parsley sprig, expressed lemon zest, or olives.
Spiced Mango Quinoa Pilaf
(Courtesy of Chef Somnath Rakesh from Taj Holiday Village Resort & Spa)
“The Spiced Mango Quinoa Pilaf is my tribute to mindful travel—light, nourishing, yet vibrant with the flavors of the road. I wanted to create a dish that reflects the balance we seek while travelling in comfort with a sense of adventure. Quinoa brings that nourishing, gluten-free base that’s globally loved, while ripe mango brings in the warmth and nostalgia of tropical destinations. The tempering of mustard seeds, curry leaves, and ginger is inspired by traditional South Indian kitchens, evoking a sense of home even when you’re far from it. What makes this dish truly unique is its ability to be both exotic and grounding. It’s cooling and bright for warm climates, and its complex spice and texture make it deeply satisfying. It can be eaten warm or cold, packed easily, and doesn’t weigh you down and is ideal for explorers. Every spoonful is a cultural crossover: the ancient grain from the Andes meets the spice-forward soul of India, finished with a tropical wink. It’s a dish that travels well and takes you places even before your journey begins.”
Ingredients
- ½ cup quinoa (uncooked)
- 1 cup water or vegetable stock
- 1 tbsp coconut oil or ghee
- ½ tsp cumin seeds
- ¼ tsp mustard seeds (optional)
- ¼ tsp turmeric powder
- ¼ tsp red chili flakes or finely chopped green chili (to taste)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ tsp grated fresh ginger
- 1 small ripe mango, peeled and diced (about ½ cup)
- 2 tbsp chopped fresh coriander (cilantro)
- 1 tbsp chopped mint (optional)
- 1 tbsp roasted cashews or slivered almonds
- Salt to taste
- Juice of ½ a lime
Method
- Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa with water or stock and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Let it rest covered for 5 minutes, then fluff with a fork.
- In a skillet, heat coconut oil or ghee over medium heat. Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.
- Add onion, sauté until translucent. Stir in garlic, ginger, turmeric, and chili. Cook for 1–2 minutes.
- Fold in cooked quinoa, mixing well with the spices. Add diced mango and gently combine—do not overcook the mango.
- Season with salt, squeeze lime juice, and stir in chopped herbs.
- Top with roasted nuts just before serving.
