Tips for the vegan traveler touring the world

VeganVegans often have trouble with traveling far and wide because of their dietary restrictions. They fear that there will not be edible vegan food options overseas. The truth, however, is different. There are vegans or vegetarian people in almost every country and region. In some regions, people only eat vegetarian foods and the non-vegetarians find it difficult to sustain at such places.

Young woman with backpack taking photo of a great landscape

The main sources of food for the human civilization are plants. That is why vegan travelers should not find it extremely difficult to get sufficient and suitable foods at their travel destinations. Still, the vegan tourists should conduct extensive research about hotels and restaurants at their destination.

senior-woman-eating-salad

Most big restaurants have a separate suitable menu for the vegans or vegetarians. Despite the limited food options for the vegetarians, traveling around the world can be fun and exciting.

The challenges are less critical

There was a time when strict vegetarians and vegans had to pack their food before boarding international flights. Even domestic flights did not offer vegetarian snacks or meals. At present, due to the increasing number of vegetarian travelers around the world, international flights have made a place in their menu for vegan or vegetarian foods.

Eating-at-local-joints

They also offer raw food and gluten free foods for the vegans. The foods offered on board are both tasty and nutritious as most often they are cooked by gourmet chefs. Reputed restaurants and hotels also offer good quality vegetarian food. The best thing is, there are numerous special vegetarian or vegan restaurants around the globe that will serve three course gourmet meals for vegan travelers.

traveller-carry-snacks

There are more vegans than you can count

Vegans sometimes feel isolated because of the scarcity of vegan people in their circle. Luckily, when you travel the world then you will come in touch of hundreds of people who eat only vegetarian food due to religious or ethical reasons. People are switching to vegan food because it is better for their health. There are millions of vegetarians in countries like India, Thailand, Nepal and Malaysia.

lady-on-tour

Malaysia is mainly a non-vegetarian country but the presence of vegetarian community has forced the restaurants and hotels to keep delicious veggie foods in the menu. In India, a basic veggie meal will cost you just a dollar and a gourmet meal will be laid for you for $4. In European countries like Greece, Portugal, Italy, and Germany, you will get nice vegetarian options as well.

ordering-food1

Learn to make small adjustments

It is true that most countries offer good quality foods for the vegans but there are also countries where the true meaning of vegetarian food is hugely misunderstood. For example if you go to China, you could be served vegetables fried in animal fat or lard. It is tasty, but not totally vegan. Try to adjust with such small inconveniences for the sake of seeing the world with your own eyes.

Be careful while ordering food

The vegetarian travelers should be extra careful while ordering food abroad. If the menu is in a local language not known to you, ask the help of the waiters or the manager for finding edible vegetarian options.

Summary

Vegetarians should not be afraid to travel the world. They can easily find affordable restaurants around the world that serve good quality vegan food.

Goan Food

gaonfood

The cuisine of Goa is a delicious reflection of its history and heritage. It is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. No other cuisine in India can claim such contrasting influences.

Seafood, coconut milk, rice, and local spices are main ingredients of Goan cuisine. Being a state with a tropical climate, the spices and flavours are intense. Use of kokum is another distinct feature.

Goan food is considered incomplete without fish. Rice and fish-curry is the staple of most Goans. Taste it once and you will know why! Kingfish (Vison or Visvan) is the most common delicacy. Others include Pomfret, Shark, Tuna and Mackerel. Among the shellfish are Crabs, Prawns, Tiger Prawns, Lobster, Squid and Mussels.

The Portuguese have had a pronounced influence on Goan cuisine. They introduced Potatoes, Tomatoes, Pineapples, Guavas and Cashews. But the most significant contribution is the introduction of the spicy Peri-Peri Chilli, which is the most important part of Goan spices.

Goan cusines includes a wide variety of preparations:

  • Fish curry called Humann and rice, also known as Kadi or Ambot
  • Fried fish
  • Fish Suke or Dhabdhabit – Dry spicy preparation of fish, eaten as a side dish
  • Fish Udid Methi or Uddamethi – Type of curry consisting of fenugreek and mackerel. A vegetarian version of this dish is also prepared using hog plums (or anything sour and tangy such as pieces of raw mango) and fenugreek
  • Kismur – A type of side dish normally consisting of dried fish (mostly mackerel or shrimp), onions and coconut
  • Dangar or fish cutlets
  • Kalputi – It is a dish prepared normally from the head of a large fish, onions and coconut
  • Bhaji or Shak made of different vegetables and fruits
  • Khatkhate
  • Tondak, made of beans and cashew nuts
  • Different varieties of sweets made of rice and lentils, like Payasu, Patoli, Madgane and Kheer
  • Different varieties of pickles and Papads
  • Solachi Kadhi – A spicy coconut and kokum curry
  • Ambot tik – A sour curry dish prepared with either fish or meat
  • Arroz doce – A Portuguese derivative of kheer (sweetened rice)
  • Balchão – A curry based on a traditional sauce from Macao, made from shrimp, aguardente, laurel, lemon and chilli
  • Canja de Galinha – A type of chicken broth served with rice and chicken, and is originally a Goan recipe
  • Chamuça – A Goan derivative of the samosa
  • Croquettes – Beef cutlets and beef potato chops that are common snacks
  • Feijoada – A stew brought by the Portuguese
  • Roast beef and beef tongue – Popular entrees at Goan celebrations
  • Sorpotel – A Goan meat, liver, tongue, and blood curry that is made from pork and is very spicy. Eaten with sannas or pão bread
  • Xacuti – Goan curry made with roasted grated coconut with pieces of chicken or beef
  • Samarein Chi Kodi – Goan curry made with fresh and dried prawns
  • Patoleo or Patoli – A dish of turmeric leaves stuffed with rice, dal, jaggery, and coconut
  • Sanna – A dry rice cake, considered to be a Goan variant of idli
  • Solantule Kodi – A spicy coconut and kokum curry
  • Vindaloo – A spicy curry where the name is derived from the Portuguese term for a garlic and wine (vinho e alho) marinade. This is popular in the West, particularly the United Kingdom, the United States, Australia, and New Zealand. Unrelated to aloo (potato)
  • Bebik (Bebinca) – A pudding traditionally eaten at Christmas

Cashewnut laddus, Nevryo, Khaje, Revdyo, Peda, Puran Poli, Sakhar Bhat, Mangane, and Payasa are other well-known dishes. Also, there are several types of halwa like Dali Kapa (halwa made of red gram), Cashewnut Halwa, Mango Halwa, Banana Halwa, Dodol, Pumpkin Halwa, and others.

Chicken Cafreal

Chicken Cafreal

The Chicken preparation on the style of the ‘Kaffirs’. There is an interesting story of how the preparation of Chicken Cafreal reached the dining tables in Goa. A group of African soldiers, from the Portuguese colony of Mozambique had camped in Panaji-the capital of Goa. A chicken preparation was being grilled in their camp. Attracted by the aroma, the dish was patented to suit the Goan palate and was called ‘cafreal’ as the Africans were known as ‘kaffirs’

 

Ingredients                                         Quantity

  • Boneless chicken                        1.2 kgs

Marination:

  • (*) Coriander leaves                   1 bunch
  • (*) Green Chillies                       10 nos
  • (*) Mint Leaves                          1 bunch
  • (*) Green Cardamom                5 gms
  • (*) Cinnamon stick                    5 gms
  • (*) Cloves                                   5 gms
  • (*) Ginger                                  10 gms
  • (*) Garlic                                   10 gms
  • Turmeric Powder                     1 Tablespoon
  • Groundnut Oil                         125 ml
  • Onion (Slice)                            1 no (large)
  • Limes                                        2 nos
  • Salt To Taste

Method:

Step 1: Clean and cut chicken into four quarters. Apply salt and turmeric powder and keep aside for half an hour.

Step 2: Slice onions.

Step 3: Grind all the ingredients (*) to form a paste.

Step 4: Marinade the chicken with the paste, and lime and let it stand for at least 2 hours.

Step 5: Heat oil in a pan and add sliced onion. Sauté for a couple of minutes. Add the chicken, sauté for few minutes and add one and half cup of water. Cover and cook till tender and semi dry.

Serve with a small bowl of rice or poie.

Portion Size: 4 persons

Preparation Time: 45 minutes

Samarachi Kodi

SAMARACHI KODI

A Christian Goan tradition where this preparation which is part of a full meal is always served for the ‘Bikrencheam Jevonn’. Just before a couple got married, the village women would prepare a meal to feed the poor (hence the name Bikrencheam (poor man’s) Jevonn (food)). The addition of dried prawns to the curry added to its own distinctive flavor and taste

Ingredients                                                       Quantity

  • Dry prawns                                                       50gms
  • Onions                                                              50gms
  • Bimbli                                                               50gms
  • Coconut milk                                                   2 nos
  • Oil for sauteing

For the Masala

  • (*)Kashmiri chilies                                      10 nos
  • (*)Mossire chilies                                         10 nos
  • (*)Dry coriander seeds                                2 tsps
  • (*)Peppercorns                                            5 nos
  • (*)Cloves                                                      8 nos
  • (*)Cinnamon                                               1 inch piece
  • (*)Nutmeg                                                  ¼ of a piece
  • (*)Garlic                                                         1 pod
  • (*)Onion                                                          1 no
  • (*)Cumin seeds                                            a pinch
  • (*)Fenugreek                                                a pinch
  • (*)Turmeric                                                    ¼ tsp

 

Method:

Step 1: Clean dry prawns. Chop onions fine. Extract coconut milk from coconuts.

Step 2: Prepare the masala: Roast each ingredient (*) separately. Grind them together to a fine paste.

Step 3:Put a little oil in a pan and fry the onions till golden brown. Add the dry prawns and the coconut milk. Now add the ground masala (Step 2) and the bimbli and bring the mixture to a boil. Check for salt. Serve hot with boiled rice.

 

Portion Size: 4 persons

Preparation Time: 45 minutes

Bangdyache Dhonas

Bangdyache Dhonas

A Saraswat preparation. Fish was a common preparation in most households. The final baking procedure was carried out with hot coal under and on top of a tightly covered vessel

Ingredients                                                      Quantity

  • Mackerels                                                  8 nos
  • Grated coconut(*)                                     2 nos
  • Black Peppercorns(*)                               1 tsp
  • Turmeric(*)                                              1 tsp
  • Red Chilies(*)                                          15 nos
  • Onion(*)                                                   4 nos
  • Fresh Coriander (*)                                 50 gms
  • Tamarind pulp                                       10 gms
  • Oil

Method:

Step 1: Wash and clean the mackerel. Finely chop onions.

Step 2: Coarsely grind all ingredients (*).

Step 3: Make the tamarind pulp. Add the ground mixture (step 2) and mix well.

Step 4: Generously marinade the mackerels with this mixture.

Step 5: Line an earthen vessel with a bit of oil and arrange the mackerels in layers. Cover it with a tight fitting lid.

Step 6: Place the vessel on a bed of hot coals. Put a few burning embers on the lid of the vessel too.

Bake till the fish is cooked. Serve piping hot on a bed of steamed rice.

Serves: 8  persons

Preparation: 45 minutes