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From hole-in-wall joints to high-end fine dining experiences, it seems like regional Indian cuisine has finally found its place in the spotlight. However, the sheer diversity of the country leaves many culinary traditions from small communities especially in tribal and rural India, unexplored.
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Not being a part of the mainstream conversation about regional Indian food, the change in lifestyles and the urban “Westernisation” of the youth has also led to lost recipes and cooking techniques. However, the fact that quite a few chefs today share content on their social media accounts and often talk about their hometown, the food they’ve grown up eating, recipes that have been passed down from one generation to the other and also shine the light on local produce and it’s importance brings many traditional Indian dishes to the front.
JrnyOn, an experiential travel platform started with a similar idea of enabling content creators and domain experts to take their audiences on curated, personalised journeys. These journeys though are not virtual ones. Culinary tours became a natural choice because of food being an universal passion. “Chefs are naturally passionate people and their creativity and expertise make them ideal hosts for these experiences. It just made sense to combine their talents with our mission to create unforgettable, food-focused journeys,” says Sanjith Mukund, Founder, JrnyOn.
What’s On Offer
In October the platform will offer four different culinary trips that food enthusiasts can sign up for. Chef Thomas Zacharias (aka Chef Tzac) will take travellers to Assam and Meghalaya where travellers will visit local homes and farms where food is grown, meet local chefs, and enjoy rural Assamese cuisine. In Madurai and Chettinad with Chef Aruna, travellers will explore the lesser-known vegetarian cuisine.
When one visits Garo Hills in Meghalaya, the home of Chef Nambie, she will introduce travellers to her favourite local food spots and one can also learn to cook her signature dishes, with an emphasis on indigenous Meghalayan ingredients and cooking styles. In Kerala Chef Sapna will take you on a spice trail.
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“Travellers signing up for these culinary experiences can expect more than just food tasting. Our itineraries dive deep into the local culture, offering real, authentic foods from each region, with visits to local spots that are often the chefs’ personal favourites. You’ll meet local people and gain in-depth knowledge of food, cooking techniques, and regional tradition,” Sanjith explains.
From The North East, With Love
Chef Tzac has helmed a culinary tour earlier as well. In April, his company The Locavore took 12 guests on a food trip to Jokai in Assam in collaboration with Fearless Tea, where they explored the region’s biodiversity and its influence on local cuisine. “We delved into local markets, explored the special breakfast traditions, and learned about the journey of tea through the region's history and culture. It was an immersive experience that connected us to the land, people, and food of the area in a meaningful way,” he tells Slurrp.
“What made me take on this particular tour of the north east is Sanjith’s vision and the ethos with which JrnyOn approached travel. They share a passion for immersive, responsible tourism that focuses on deeply engaging with local communities, cultures, and culinary traditions. It was clear from the start that this wasn’t just about visiting new places; it was about honouring the stories behind the food, which aligns perfectly with what I aim to do through my work at The Locavore,” he adds.
For Chef Nambie Marak this is the first time she will be part of a tour like this. “Although I have had the privilege of showcasing our traditional food on TV and at exclusive events in some of the finest hotels and restaurants, taking tourists on a journey through the rich culinary landscape of my region is a completely new adventure for me. I am from Meghalaya and I am showcasing my region's food. What makes the food here truly special is its connection to nature and the community. Our cuisine is a reflection of the rich biodiversity of the region, with ingredients that are often foraged or sourced directly from local farms. Some of the ingredients that we use are not found anywhere else in the world. Our flavours are bold yet balanced, with a focus on freshness and simplicity that lets the natural ingredients shine,” she says.
“Meghalaya’s food is an absolute celebration of its diverse tribes, each bringing their own unique dishes and cooking methods to the table. From the smoky, fermented delicacies of the Khasi tribe to the hearty, comforting warm flavours of the Garo cuisine, every dish tells a story of the rich culinary heritage. This culinary tradition has been preserved through oral histories, passed down through generations, making every bite a journey into the past, yet still very much alive in the present,” she adds.
Chef Tzac will also be taking travellers to Meghalaya and to Assam. These regions have a rich food culture, deeply connected to their land and natural resources. In Assam, for example, you’ll find flavours that are shaped by the use of fresh, seasonal produce like elephant apple (ou tenga) and bamboo shoot, alongside techniques like smoking and fermenting that have been passed down through generations,” he explains.
Talking of Meghalaya and its food, he says, “Meghalayan cuisine, especially from the tribal communities, is unique in its use of wild edibles and traditional cooking methods, like cooking pork inside bamboo (Wak Brenga) or the Garo style of cooking fish with roselle leaves. What makes the food in these regions special is its rootedness in nature, biodiversity and sustainability. The flavours are bold yet simple, and each dish carries with it a story of the people and the place.”
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Postcards From The South
Chef Aruna Vijay’s tour will focus on South India, particularly Tamil Nadu, where the cuisine is a beautiful balance of bold flavours and simple, humble ingredients. From the tangy tamarind-based curries to the fragrant coconut-laden dishes, the food reflects the culture, history, and lifestyle of the people. “What makes it truly special is how each dish has been passed down through generations, preserving its authenticity while still evolving with time. The use of fresh spices, local produce, and unique cooking methods creates a truly unforgettable culinary experience,” she says and admits to being very excited about the prospect of sharing this experience with travellers.
“It’s always been my dream to showcase the diverse flavours of South Indian cuisine on a larger platform. The richness, history, and stories behind every dish motivate me to bring it to life for people who may not be familiar with it,” she says.
Living in Malaysia, Chef Sapna Anand had plenty of opportunities to showcase her Indian heritage, culture and food via consultations, pop ups, and festive get togethers. “Each and every time a dish was created, it is inspired by a story of my childhood memories and a taste of home. When I was approached by Jrny On to do a Culinary trip to Kerala, I knew there was no better way to translate my stories into the real Kerala and its multitude of cuisine, history and traditions,” she says.
“Being passionate about Spices, I had to go back to the roots, where it all began- Kerala. Kerala is a melting pot of multiple cuisines influenced by its own history, but also by Arabs & Chinese traders to the Dutch, Portuguese and the British, and there is so much to discover and learn. What makes this region special is the Spices, some of the most popular spices like pepper and Cardamom have their origin in Kerala. We will dig deep into the mystical land of spices and its cuisine,” she explains.
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Adequately Showcasing Regional Indian Cuisine
While we are often familiar with the names of pastas or oriental dishes that are tough to pronounce, the same kind of awareness about regional cuisines that are not part of one’s community doesn’t exist. “We often forget how our grandparents cooked. We forget to look within our region and home country and we are often fascinated and drawn to use the western ingredients, simply because we take the regional ingredients for granted. Very little effort has been made to focus on seasonal produce. When we think of a simple stir fry we think of broccoli, beans and carrot, but why not yam, local greens or breadfruit?” Sapna points out.
According to Chef Nambi, the awareness is particularly low when it comes to the North Eastern states. “In the Northeast Indian context, there are hundreds of different tribes and thousand more sub-tribes and each of their cuisine is very distinct from each other. There are a million brilliant different ways of cooking right here in the Northeast that need their time in the limelight,” she says.
Chef Tzac feels that many people haven’t had the opportunity to try or learn about cuisines outside their own communities. “Unfortunately, there’s also a lot of appropriation and misrepresentation of regional cuisines, particularly when dishes are presented outside their regions of origin, which leads to a diluted understanding of these rich traditions,” he explains.
This lack of knowledge is precisely why he believes culinary tours such as these are important. “What’s often missing in this conversation is the people behind the food—the indigenous communities and local cultures that have preserved and nurtured these culinary traditions for generations. That’s why trips like this one are so important—not only to introduce people to authentic flavours but also to connect them directly with the stories and people behind these cuisines. By meeting farmers, chefs, and indigenous communities firsthand, we gain a deeper understanding and respect for the cultural and historical significance of the food,” he says.
To change this he believes more education and exposure is needed and chefs, restaurants, and food platforms should actively showcase regional Indian cuisines as the main focus, rather than treating them as “novelties” or “side features.”
“Additionally, initiatives like food festivals, collaborations, and travel-based culinary experiences—like this tour—are crucial. They allow people not only to taste the dishes but also to hear the stories behind them and experience the cultures and communities that have shaped these foods.”
