We all have our favorite foods – comfort foods, dishes that recall a special time or event, foods we discovered in our travels. Food nourishes, maintains, strengthens and energizes us. Cultures around the globe have recognizable cuisine that incorporates a specific set of cooking traditions, spices and flavors that are unique to that culture. Foods also tell stories. Whether you’re a gourmand or just appreciate fabulous foods in stunning locations, you may want to add these to your travel Must-Do list.
traditional-Rajasthani-food
Mihir Garh
I
ndia
Mihir Garh is an exclusive nine-suite boutique hotel, a maze of luxury with private terraces, courtyards, plunge pools and Jacuzzi set in the expansive Thar Desert of Rajasthan. Here, you savor delectable cuisines that aim to please – from traditional Rajasthan dishes to the latest continental flavors. The maître d’hôtel overseeing your meal serves the same royal family his father and his father’s father did – a proud tradition. Many of the traditional Rajasthani recipes and traditional cooking methods were also handed down to the current owner by his mother, the late Rani of Rohet. In this exquisite setting, you can enjoy your meal in any one of several places within the hotel with stunning views of the surrounding desert. Explore  Deserts of North India.

Hacienda of San Agustín de Callo
Ecuador
S
ince the 15th century San Agustin de Callo has served as Inca fortress, Augustinian convent and temporary home for the French Geodesic Mission whose scientific results helped to determine the true shape of the planet. It was built upon the site of an Inca palace, and is one of the two most important archaeological Inca sites in Ecuador. Ecuadorian cuisine here encompasses authentic high Andean dishes such as llapingachos, a type of potato cake, quinoa croquets, maize patties, and tamales (steamed corn maize stuffed with seasoned chicken, egg, chilies, olives, wrapped in achira leaves). Soups such as quinoa, timbushca, barely rice soup and the hacienda’s famous “locro”, a rich cheese and potato soup are served with slices of ripe avocado, and freshly prepared aji. Many of the specialties here use techniques  from Incan traditions and date back hundreds of years.  Enjoy the cuisine of Ecuador during our  Ecuador: Flavors of Ecuador.

Camp ya Kanzi
Kenya
There are many reasons to come to Campi ya Kanzi, which is set on about 400 square miles, and has room for 16 guests – that works out to some 17,500 acres per guest! This is the place to seek out Africa, with its extraordinary wildlife and the ancient Maasai culture. When it comes to food, the Maasai have long been famous for their traditional diet of raw meat, raw milk, and raw blood from cattle. More recently, the Maasai have expanded their diets to include maize meal, rice, potatoes, and cabbage (known to the Maasai as goat leaves). Big Five’s president, Ashish Sanghrajka, grew in Kenya. Every time he returns, he seeks out one of his favorite Maasai dishes Ugali and Sukuma Wiki. “I was just at Camp ya Kanzi recently, and they know when they see me what I want to eat. I was delighted to be able to sit down with the Maasai chef and enjoy Ugali and Sukuma Wiki.” Ugali, also sometimes called Sima, Sembe or Posho, is a dish of maize flour (cornmeal) cooked with water to a porridge or dough-like consistency. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. Sukuma Weekly, often referred to as kale, is vegetable has been eaten for at least 2,000 years, with evidence that the Ancient Greeks cultivated several forms of kale. It is lightly sauteed in oil until tender, flavored with onions and seasoned with salt, which can be served either as the main accompaniment or as a side dish. Savor a stay at Camp ya Kanzi on our Precious Journeys Kenya: Kids, Cats & A Tree House.

Bamarru Plains
Australia
Kangaroo skewers, crispy barramundi with finger lime salsa and Quandong ice cream – are just a few of the dishes conjured up in the kitchen of Bamurru Plains. A short charter flight from Darwin in the Northern Territory, it is on the edge of the Mary River floodplains, close to the coast and the western boundary of Kakadu National Park. Their exceptional chef conjures up imaginative meals that incorporate native and locally sourced produce to provide a gourmet experience integrating authentic, yet contemporary Australian recipes. From breakfast dishes such as a house blend bircher museli with Manuka honey, bush apple and a dollop of vanilla bean yoghurt, to canapés out in the wilderness, to a three-course dinner hosted by your field guide, Australian bush-inspired recipes are the star here. You can watch chef create his favorite bush spiced duck confit in the open kitchen from the dinner table.  Explore Bamarru Plains on our Wild Australia adventure.

Shinta Mani Club
Cambodia
The Shinta Mani Club is centrally located in the French Quarter of Siem Reap, between The Royal Gardens and the Old Market area. It is just 15 minutes from the fabled Angkor Wat. And Shinta Mani Club offers the best French food in all of Cambodia. Why? The Shinta Mani Foundation serves to educate young people in the Siem Reap community in all phases of the hospitality industry, including culinary, finance, front office, housekeeping, maintenance, restaurant, and spa therapy. In 2013, the foundation expanded its training program by setting up the Farming Development Center to help young Khmer villagers in the countryside surrounding Siem Reap. Trainees learn the most effective farming techniques to grow organic fruits, vegetables and herbs, as well to raise chickens, ducks and pigs. Graduates are helped to start and maintain their own farms as a sustainable means to rise out of poverty.  Discover the food and culture of Cambodia in the Rural Landscapes of Laos & Cambodia.

Deborah Kilcollins