As people travel across the country, they find many different versions of the same dish, each made using local ingredients, traditions, and cooking styles. Today, food is not just something to eat but it has become an important reason to travel. Many people are ready to go far and spend more money just to enjoy unique and authentic food. India stands out in this regard. For centuries, it has been known for its rich and diverse flavours, with every region offering its own special dishes.
At SATTE 2026, a fireside chat titled “Where Flavours Lead Why Food is Becoming the Instant Passport for Travellers” highlighted how food is playing a bigger role in travel today. Industry experts talked about how India’s diverse cuisine is becoming a strong attraction for tourists. The session was moderated by Pallavi Mehra, Senior Group Director at Informa Markets and Publisher of Travel Trends Today.
Chef Davinder Kumar, Vice President of Le Meridien Hotel, New Delhi, and President of the Indian Culinary Forum, said Indian cuisine has great global potential. He categorized it into Traditional, Modern, and Avant-Garde. He said, taking Indian food to the next level and is one reason why Indian food on the world map .
After hearing Mr.Kumar's statement, Sachn Bansal, Chief Revivalist at India Experiences, highlighted government efforts to boost culinary tourism. He said, “Initiatives like Bharat Dekho, Atma Nirbhar Bharat, and Skill India bring festivals and activities. Hotels are also exploring rich culinary traditions, drawing on ancient knowledge and Vedas to create new recipes.”
Food is the New Passport for travelers! Why ? Food has become a kind of passport for travellers, offering a direct way to experience global traditions and cultures. Today, many people even choose their destinations based on the local flavours they want to try.
When Mehra asked Chef Kumar to shed light on the importance curated culinary moment through real life example, Kumar said about the importance of storytelling through food. He also added that nowadays people don't just want food but they are more into experience a story behind it and want to feel the emotional connection as well.
Bansal said that food tourism is a broad field that can be divided into two main types: street food walks and culinary walks, highlighting how streets and hotels are closely connected through food. He explained that culinary walks hold the hospitality angle by including the chef cookout.
Bansal said that efforts to improve hygiene in India have been supported by different government initiatives. He explained that vendors are properly checked, trained in hygiene practices, and that organizations like FSSAI carefully verify them before giving licenses.
Srivastava said hygiene is still an area where India falls short, even though they work closely with FSSAI and street food associations. He addresed that hygiene needs to become part of everyday culture. The chef also said hygiene is often judged from a foreigner’s point of view, while locals are used to it. He added that things are improving with the help of FSSAI and multinational efforts, but hygiene in street food places like dhabas and small eateries is still a big concern. He believes India can eventually reach the high standards seen in other countries like Singapore and Hong Kong.
Lastly the topic about “Where Flavours Lead'' concluded with Pallavi Mehra's words, as she mention that, ''India is vast and diverse, we are many countries within one country; every region has its own flavour, taste, and own spices. The industry and social media, together are elevating Indian food tourism, both globally and nationally and bringing it under one platform.”
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