If traveling abroad and looking for something unique, try these vegetarian recipes:


Purple Polenta at Quay Restaurant Sydney
Back in September 2012, celebrity chef Peter Gilmore had the chance to visit the Mistura Food Festival in Lima, Peru. While there, he discovered a number of extraordinary ingredients he hadn’t seen before, counting purple corn, locally known as kulli corn. It is an Inca heritage and in Peru, it is juiced and then consumed as a drink called chicha morada.

After a few years he was smart enough to track down some seeds and started cultivating this corn in his garden for a few seasons. Once he managed to collect enough seeds, he organized to grow these on a large scale in Byron Bay. Over the years, they have used this corn as purple polenta at Quay.

Honey in Odette, Singapore
An experience is one that we observe while eating out, which marks a memory, which in turn fuses an emotion. WINNER: The most important word that comes to mind as you walk through the impressive doors with gentle vocals and fresh art of French DNA. It is not often that a restaurant has such an effect.

Over years of honest association and true bonding with some of the best boutique producers around the world, Chef Julian Royer entrusts it with serving the greatest of ingredients in their cleanest form. One such example is their signature dessert ‘Honey’, here the honey is sourced from Singapore’s only local bee conservatory and is served with Jivara and Valrhona Guanaja chocolates, toasted buckwheat cream and pecan nuts.

kouigamann Dandelion Chocolate Factory in San Francisco
The small-batch, bean-to-bar chocolate maker facility in San Francisco is open to visitors, featuring fifteen weekly tours, chocolate classes, a well-known cafe and retail space, and an elegant tasting salon. springFor an all-day chocolate indulgence.

Bloom’s is the perfect place to sit back and savor the seasonal menu of creative desserts from their kitchen team, as well as chocolate-centric breakfasts and afternoon teas. Go for Kouigamann’s a sweet savory pastry that’s like delicious art! Whatever the bakery comes with, the chocolate is definitely the main focus here. And those who have lost themselves in dandelion hot chocolate know that it’s definitely a good thing.

celeriac shawarma at eitherCopenhagen
It looks exactly like the real stuff. Molded lamb shawarma like a terrifying, wandering, giant leg. Stacks of thin, substantial sheets gathered in gorgeous sleek g by scorched juices. But it is not midnight yet and you are not in the regrettable act of eating kebabs late at night.

You’re at Noma, one of the most important fine-dining restaurants in the world, biting into a swirl of deceptively shawarma-like celeriac. Celeriac shawarma pays tribute to the plant kingdom like no other. Noma has a vegetarian season every year and offers an exciting variety every time.

Vegetarian Wellington in atlantis PalmDubai
Joining the mission of inspiring diners to eat healthier and consciously, Bread Street Kitchen & Bar offers an array of British-inspired cuisine.

Padrons range from chili, and truffle flatbreads to superfood salads, but the star is vegetarian on one of Gordon Ramsay’s favorite dishes: the famous vegetarian Wellington served with beet juice. Both contemporary and awe-inspiring, the earthy flavors linger with their creamy pastry shell and deliver an experience that one can never forget.

(Rupali Dean is a food and travel writer based out of Delhi)