The Journey on a Plate: How Intentional Dining is Redefining Indian Culinary Travel

The Rise of Intentional Dining in India
In a world where travel has become more mindful and curated, dining is following suit. Intentional dining – a thoughtful, immersive culinary experience – is gaining momentum in India, connecting with the global movement of intentional travel. Chef Amit Ghorpade of Aragma in Pune believes India is ready to take its seat on this growing trend.

“Intentional dining is poised to take center stage in India in the coming years,” says Chef Ghorpade. “With our powerful combination of unique local ingredients, new-age cooking techniques blended with tradition, and the inherent warmth of Indian hospitality, we will undoubtedly attract travelers from across the world.”

Food as a Journey
Dining, he believes, can evoke the same excitement and discovery as travel itself. “The kind tasting menus offered by India's restaurants have immense potential to create the same sense of discovery as travel,” he explains. “The variety of flavors and ingredients, combined with the geographical influence on the dishes, such as seafood from all coastal regions or contemporary takes on Rajasthani Laal Maas, can instantly transport you to their place of origin.”

By carefully selecting and showcasing local ingredients, chefs can tell the story of a region with every bite. “Many parts of India remain untouched and unexplored,” he notes. “I have been traveling across India for the past three years, and every time I visit a new state, I learn to use at least one ingredient from that region. I bring it back to our kitchen, and it eventually finds its way into one of our menu dishes. For example, we use kanchampuli from Coorg, black jaggery from Goa, almond gum from Tamil Nadu, and triphal from the Konkan region.”

A Dish That Travels
Some dishes can evoke a sense of place even without setting foot outside the restaurant. Chef Ghorpade highlights one such creation from Aragma: “Tender coconut sorbet with almond gum flavoured with jasmine flowers, inspired by a drink that we had in Chennai called jigarthanda,” he shares. This dessert, like much of his menu, encapsulates both a physical and emotional journey.

Chefs as Storytellers
The role of chefs is evolving beyond the kitchen. “Chefs are no longer just cooks; they are storytellers, artists, and social influencers,” he says. “They constantly discuss food, techniques, history, traditions, geography, travel, and trends through their work in restaurants and on social media.” Every dish, in this sense, becomes a narrative that connects diners to the land, its people, and their stories.

A Travelogue of Flavours
Ultimately, he wants diners to approach his table with curiosity and an open mind. “Honestly, I want people to come with an open mind to explore new-age Indian food. It is progressive and innovative, yet deeply rooted in traditions, ingredients, and stories across India. And most importantly, just for them to have a great time with their loved ones.”

Through intentional dining, India’s culinary scene is inviting guests to embark on a journey without leaving their seats. Each plate, each flavor, and each ingredient is a passport to discovery – a reminder that travel and food are most powerful when experienced with intention.