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For all those who are keen to slake their wanderlust in 2025, make sure to dig into the iconic dishes in the countries of their origins. Food has been a universal language for a long time, and every celebrated dish tells a story of tradition, flavour, and culture. Discovering a destination through its food is one of the most elevating and heartening travel experiences. From UK’s batter-fried fish-n-chips, Japan’s culinary artistry in sushi, Chinese Peking Duck, America’s hamburgers/hotdogs, New Zealand’s famed premium lamb roast served with kumara to our own Butter chicken are some of the classic gastronomic perceptions tourists usually go back home with. What makes them iconic are the ingredients and culinary techniques unique to each country. Chefs may replicate them globally but the demanding authenticity lies in its place of origin.
Sans frills or flounces
Globetrotter and food connoisseur Salil Deshpande, Head of Editorial Content, Condé Nast Traveller, shares the favourites from his repertoire, “The Italian Pizza Napoli: bread, cheese, olive oil: unfailingly iconic. The falafel anywhere in the Levant–fresh, fried, and delicious! The koshari from Egypt is a delicious medley of lentils, pasta and rice, which apparently came about when labourers from Egypt, Italy, India building the Suez Canal started sharing and mixing their foods. And the mishti from West Bengal deserves UNESCO World Heritage Status!” Internationally acclaimed author and social commentator Shobhaa De vouches for the saffron-infused rice dish with seafood – Paella, she relished in Seville, and the chicken marinated and slow-cooked in red wine – Coq au Vin – in Paris, while celebrity Chef Vicky Ratnani suggests Tacos and fresh salsas in Mexico and Carbonara pasta in Rome.
Italian Pizza Napoli
Each dish from hearty soups, stews to chiffony and delicate desserts, represents its country’s history, culture, and soul. Contrary to the current trend of Insta-worthy presentations, true icons do not need embellishment. “They do not depend on flashy colours, edible gold, or viral gimmicks. They are pure, honest, and unchanged, because they do not need to change. Their taste relies on craftsmanship, in patience, in the way time deepens their flavours,” asserts Chef Sahil Taneja-Founder Concu.
East and Southeast
Khow Suey is a treasure from Myanmar. According to well-travelled Chef Suresh Kudiyal, Aloha on the Ganges, “Slow-cooked, spiced just right, coconut-infused noodle topped with an array of crunchy, zesty condiments, Khow Suey isn’t just a meal—it’s a warm embrace, a must-have from the streets of Yangon.”
Khow Suey
Phad Thai from Thailand is sweet, savoury, sour with the crunch of crushed peanuts, as it unfurls an umami zest on the palate. South Korea’s Bulgogi which translates to “fire meat” acquires its signature sweet flavour from a sugar-and-soy sauce infusion. Another Korean dish endorsed by food experts is Bibimpap, an assortment of rice, meat and vegetables. Not to forget the skewered and grilled Satay from Indonesia and Malaysia’s Nasi Lemak with its flavoursome rice cooked in coconut and pandan leaves. Singapore’s Hainanese chicken rice and Vietnam’s Pho (rice noodles, meat in bone broth) or grilled pork patties called Bun cha are native to them.
Middle-Eastern and African
Wanderers to Morocco must not miss on Lamb Tagine. “A slow-cooked stew, in a traditional North African cooking pot, infused with aromatic spices, dried fruits, and tender meat, creates a rich and soulful experience. This dish reflects the essence of Moroccan hospitality and its deep-rooted culinary traditions,” avers Chef Firoz Khan, CrayCraft, Marol. Bunny chow is a frugal yet hearty dish from South Africa – a hollowed-out bun filled with aromatic curry – which Indian sugar plantation workers carried as their day’s food. Arabic avatar of biryani called Kabsa, spit-roasted Shawarma, the Middle-eastern Pita-Hummus are strikingly delicious.
Lamb tangineBunny Chow
European nosh
The star dish for every visitor to France is Ratatouille, a beautifully layered medley of slow-cooked vegetables, infused with fresh herbs and olive oil. “This humble yet elegant dish captures the essence of French countryside cooking, celebrating simplicity and fresh produce,” observes Chaitanya Bali, Co-Founder, Nouba Kitchen & Bar, Jaipur. Souvlaki (skewered meat and fish) is the quintessential Greek street food. Go for Goulash while in Hungary, a hearty meat stew spiced with the bold flavours of paprika. Mouth-watering cheesy Raclette and creamy Rosti from Switzerland sure have a fan following.
Dreamy desserts
Dessert freaks heading to Russia, jetsetter Chef Sahil Taneja-Founder Concu, recommends, “The Russian Medovik or honey cake in which layer upon layer of honey-infused thin biscuits, softened by luscious smetana (sour cream) promises to seduce your palate.” Spanish churros, Belgian waffles, French crème brulee are for aficionados of sweet meal endings.
Spanish churros
Handcrafted Baklava, a rich, filo pastry layered with chopped nuts and sweetened with fragrant honey or syrup showcases the extravagance of Turkey. New Zealand has its marshmallowy-meringue Pavlova whereas India cannot be left behind either. Sanjiv Chona, Founder Gold by ICW mentions, “”Kulfi known for its dense, velvety texture, from the delicate infusion of saffron and cardamom to its time-honored preparation, remains an iconic part of Indian gastronomy.”
Recipe of Bunny Chow
by Chef Suresh Kudiyal, Aloha on the Ganges, Rishikesh
Hollow out a fresh white bread loaf. Scoop out the soft bread from within the crust, leaving enough space on the edges. Fill in the hollowed portion with curry and gravy.
The curry can be made with chicken, mutton, or vegetables and kidney beans(rajma).
Ingredients:
1/2 cup oil
1 medium onion sliced
2 tsp crushed garlic
1 tsp finely chopped ginger
1 cinnamon stick
2 tbsp Indian curry powder
2-3 curry leaves
1 1/2 tsp chilli powder
2 medium tomatoes chopped
I cup of cauliflower juliennes, green peas, cubed carrots
1 large potato cubed
1 cup kidney beans soaked overnight
2 cups or more water
Salt and pepper to taste
Method:
Heat oil in a pan and add onions, ginger, garlic, cinnamon, curry leaves, curry powder, chilli powder. Saute till the onions become translucent.
Tip in tomatoes followed by veggies. Stir and saute for 3-4 minutes. Add water to prevent burns.
Introduce potatoes, kidney beans and water. Bring to a boil, cook until the ingredients are done.
Let it simmer till the gravy thickens.
Adjust salt, pepper and stew consistency.
