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Centara’s Food as Medicine philosophy comes to the fore during Thailand’s Vegetarian Festival

As Thailand is currently celebrating the annual Tesagan Gin Je, or Vegetarian Festival which began yesterday 21st October, and will run till Wednesday, 29th October, Centara Hotels & Resorts embraces the spirit of purity, mindfulness, and compassion through food. At the heart of this celebration stands Suan Bua at Centara Grand at Central Plaza Ladprao Bangkok, a pioneer in authentic Thai dining that is redefining the boundaries of plant-based cuisine with a message deeply rooted in Thai wisdom: every food is medicine. For over four decades, Suan Bua has been a culinary landmark for genuine Thai flavours. Today, under the vision of chef Pairin “Nim” Hahingsa, the restaurant continues its evolution by blending heritage recipes with modern nutritional insight. Guided by the principle of “Food as Medicine”, Suan Bua reinterprets traditional dishes using rare Thai herbs, GI-certified ingredients, and chemical-free produce, proving that food can be both wholesome and indulgent. According to Chef Nim: “Thai cuisine is more than nourishment: it’s heritage and healing. Each ingredient carries a purpose. We carefully select herbs and regional produce not only for taste but for their natural therapeutic benefits. At Suan Bua, good food truly is the best medicine.” An uplifting collaboration In a groundbreaking partnership with the Sireeruckhachati Nature Learning Park under the Faculty of Pharmacy, Mahidol University, Suan Bua gains access to rare medicinal herbs and indigenous plants. These botanicals, such as Kotchula, Kra Chai Dum, and Wankaew, are meticulously integrated into the restaurant’s seasonal vegan menu to enhance wellness naturally. All dishes are prepared à la minute, using no MSG or refined sugar, and sweetened with natural stevia to maintain purity and balance. As a result, this year’s Vegetarian Festival menu reflects the perfect harmony of tradition, taste, and therapeutic value, showcasing vibrant plant-based creations designed to nourish body and soul. Signature dishes include: Tofu Herbal Spring Rolls – Freshly wrapped with Japanese mint, holy basil, and Pak Plaw, each herb chosen for its healing qualities. Kaeng Liang Nop Gao – A royal-inspired vegetable soup with nine seasonal vegetables, symbolising balance and vitality. Thai Green Curry with Organic Vegetables – A delicate reinterpretation of the Thai classic, made with organic produce and GI-certified rice varieties. Stevia Pandan Pearls in Ratchaburi Coconut Milk – A fragrant dessert that replaces refined sugar with stevia for a naturally sweet finish. Celebrating the treasure that is geographical indication-certified produce Suan Bua’s dishes also celebrate the richness of Thailand’s Geographical Indication (GI)-certified produce, supporting local farmers and sustainable agriculture. Ingredients such as Volcanic Jasmine Rice from Buriram and Single Clove Garlic from Sisaket are thoughtfully featured, connecting diners to the land and its unique terroir. That said, the relaunch of Suan Bua marks a milestone in Centara’s journey toward conscious gastronomy: one that values health, heritage, and harmony with nature. Through the careful selection of ingredients, responsible sourcing, and collaboration with Thailand’s leading academic institutions, Centara continues to champion the belief that mindful eating leads to mindful living. Taking the lead What began as a tribute to Phuket’s Tesagan Gin Je has blossomed into a culinary movement across Centara Hotels & Resorts. From Bangkok and Phuket to the Maldives, Osaka, and Dubai, Centara’s chefs reinterpret Thai vegan cuisine for a global audience, honouring wellness, sustainability, and compassion through flavourful, plant-based dining experiences. By focusing on seasonal produce, local sourcing, and plant-based proteins, Centara chefs are lowering environmental impact while keeping flavours rich and authentic. But the journey is far from over: as demand for plant-based dining grows, Centara’s menus continue to evolve in order to ensure that Thai culinary traditions are not only preserved but also carried forward in new and exciting ways.

Vietjet Offers Complimentary Vegetarian Basmati Meal Combo

To show appreciation for its valued customers, Vietjet is launching a special promotion: free Vegetarian Basmati Rice Meal Combo (*) for all economy-class passengers flying on direct routes between Indian cities (New Delhi, Mumbai, Kochi, Ahmedabad, Bengaluru and Hyderabad) and Vietnamese destinations (Ho Chi Minh City, Hanoi and Danang). This exclusive deal is valid for passengers who book tickets via Vietjet’s official website or mobile app by May 31, 2025, for travel from now to December 31, 2025. With only 1,000 promotional meal combos available, passengers are encouraged to book early to secure their complimentary offer. To enjoy the ₹0 Vegetarian Basmati Rice Meal Combo, which includes aromatic basmati rice with vegetables, bottled water, and cashew nuts, passengers must select the "Mix Veg Curry with Basmati Rice" option under the “Hot meal” section before completing their booking. In March, Vietjet launched two new non-stop services connecting Hyderabad and Bengaluru to Ho Chi Minh City, Vietnam’s largest city. With these latest additions, the airline now operates 10 India-Vietnam routes, offering a total of 78 flights per week—making it the airline with the most extensive flight network between the two countries. This summer, elevate your travel with free SkyCare insurance and exclusive deals via Vietjet’s SkyJoy loyalty program. Travel the globe on Vietjet’s modern, eco-friendly fleet, professional flight crews and heartfelt services. During the journey, passengers can delight in Vietnamese culinary excellence with a diverse menu featuring fresh, nutritious hot meals… along with many unique cultural and artistic performances right at an altitude of 10,000m. Enrich you every flight. Let’s Vietjet!

5 Most delectable vegetarian Turkish dishes

Every year, Turkiye welcomes a great number of visitors from all over the world, including a significant number of Indian tourists. While the country is well-known for its exquisite kebabs and grilled meats, it also provides a varied choice of vegetarian meals to meet the dietary needs of all visitors. Indian travellers who are accustomed to vegetarian cuisine and have a strong preference for flavorful plant-based dishes will find a variety of options in Turkiye to suit their taste buds. Turkish cuisine contains a wonderful variety of vegetables, legumes, grains, and herbs, making it a haven for vegetarian food enthusiasts, in equal measure. With its abundance of vegetarian and vegan dishes, Turkish cuisine is known for its use of olive oil, fresh herbs, and seasonal produce. Here are 5 Turkish dishes that are widely popular among vegetarians: Turkish foods; stuffed leaves (yaprak sarma dolma) Yaprak Sarma, also known as stuffed grape leaves, is a popular vegetarian dish in Turkish cuisine. This appetizer includes a savory filling of rice, sautéed onions, and currants, delicately wrapped in vine leaves. Yaprak Sarma is a delicious culinary creation suitable for enjoyment throughout the year. To enhance its flavour, a drizzle of lemon juice is often added, accentuating the subtle sweetness of the currants. This versatile dish can be served as an appetizer, a side dish, or even a main course. It exemplifies the meticulous art of preparation, the celebration of seasonal ingredients, and the delight of sharing a cherished traditional dish with loved ones. Traditional Turkish zucchini fritters meal , mucver Mücver, a beloved Turkish dish that showcases the culinary excellence of Turkiye, is an appetizing creation in the form of savoury fritters. These fritters are primarily crafted using grated zucchini, which imparts a delightful texture and a vibrant green hue to them. Mücver is commonly served as an appetizer or meze, accompanied by a tangy yogurt dip or a refreshing splash of freshly squeezed lemon juice. The combination of a crispy exterior and a tender interior, coupled with the subtle notes of zucchini, herbs, and cheese, results in a delightful medley of textures and flavours. Its freshness, tantalizing taste, and crispy texture have made it a favoured choice among both locals and visitors alike. Traditional Delicious Turkish foods; lentil food (mercimekli kofte) Lentil köfte is a delectable vegetarian meal with a unique position in Turkish cuisine. These hearty, savoury morsels are made with bulgur wheat, cooked lentils, and a variety of fragrant herbs and spices. The lentils are cooked until tender before being combined with the bulgur and formed into small, round patties. Typically, köfte is seasoned with parsley, cumin, paprika, onion, and other spices that give them a rich, fragrant flavour. Lentil köfte can be eaten as a solitary appetiser, with a cool yogurt dip, or nestled into bread as a wonderful sandwich filler. With its comforting texture and savoury flavours, it is indeed a delicious vegetarian alternative that is also very nutritious. Kisir Kısır, a delicious salad originating from Turkish cuisine, is a classic dish crafted with fine bulgur wheat and a variety of fresh, vibrant ingredients. The foundation of kısır entails soaked bulgur wheat combined with finely diced tomatoes, cucumbers, onions, and parsley. To enhance its taste, the salad is seasoned with a zesty mixture of lemon juice, olive oil, pomegranate molasses, and a blend of fragrant spices. Despite regions like Osmaniye, Adana, Mersin, Antalya, Karaman, Konya, Gaziantep, Kilis, and Antakya being renowned for their meat-focused cuisine, kısır has gained widespread popularity and is often served during festive occasions, always accompanied by Turkish tea. Barbunya Barbunya, a classic Turkish dish, features pinto beans, which are known for their creamy texture and pink flecks. The highlight of the dish is the perfectly cooked beans, which are smothered in a delicious sauce made with onions and salça, a tomato paste that is frequently used in Turkish cooking. A delectable and soothing flavour is produced by the blend of delicate pinto beans and savory sauce. There are several ways to enjoy Barbunya. It can be enjoyed as a major dish on its own or combined with a serving of fluffy rice to make a satisfying supper. This popular Turkish meal is served at establishments and households all over the nation, attesting to its standing as a genuine staple of Turkish cuisine.

Top 10 Europe destinations for vegetarians to visit this summer

It’s National Vegetarian Week, so what better time to try out amazing vegetarian dishes in some of Europe’s most beautiful destinations! In light of this, new research has revealed the most accommodating European cities for vegan, vegetarian and gluten-free dining. The study by Bounce analysed European cities on their total number of vegetarian, vegan and gluten-free eateries, to reveal the most accommodating European cities for food lovers in 2023. The top 5 European cities with the most vegetarian eateries: Rank City Country Vegetarian Eateries per 100,000 people 1 Brussels Belgium 526 2 Florence Italy 343 3 Venice Italy 270 4 Porto Portugal 238 5 Edinburgh United Kingdom 229 Brussels is the most accommodating European city for vegetarians, with 526 vegetarian eateries per 100,000 people. Vegetarian menus are becoming more popular than ever thanks to the growing concern about the environmental and health impacts of eating meat. The top 5 European cities with the most vegan eateries: Rank City Country Vegan Eateries per 100,000 people 1 Brussels Belgium 209 2 Florence Italy 163 3 Edinburgh United Kingdom 154 4 Porto Portugal 142 5 Lisbon Portugal 128 Brussels is also the most accommodating European city for vegan dining, with 209 vegan-friendly eateries per 100,000 people. The plant-based food sector has been experiencing monumental growth recently, with higher quality, and greater meat alternatives on offer. The top 5 European cities with the most gluten-free eateries: Rank City Country Gluten-free Eateries per 100,000 people 1 Florence Italy 164 2 Edinburgh United Kingdom 140 3 Venice Italy 115 4 Lisbon Portugal 105 5 Porto Portugal 103 Florence is the most accommodating European city for a gluten-free diet, with 164 gluten-free eateries per 100,000 people. When you’re on vacation it’s reassuring to know that any dietary requirements you possess can be fully taken care of, giving you more time to relax and explore what the city has to offer.

The best European cities for vegan & vegetarian travellers revealed in new study

New research reveals the most accommodating European cities for vegan, vegetarian and gluten-free dining. The study by Bounce analysed European cities on their total number of vegetarian, vegan and gluten-free eateries, to reveal the most accommodating European cities for food lovers in 2023. The top 5 European cities with the most vegetarian eateries: Rank City Country Vegetarian Eateries per 100,000 people 1 Brussels Belgium 526 2 Florence Italy 343 3 Venice Italy 270 4 Porto Portugal 238 5 Edinburgh United Kingdom 229 Brussels is the most accommodating European city for vegetarians, with 526 vegetarian eateries per 100,000 people. Vegetarian menus are becoming more popular than ever thanks to the growing concern about the environmental and health impacts of eating meat. The top 5 European cities with the most vegan eateries: Rank City Country Vegan Eateries per 100,000 people 1 Brussels Belgium 209 2 Florence Italy 163 3 Edinburgh United Kingdom 154 4 Porto Portugal 142 5 Lisbon Portugal 128 Brussels is also the most accommodating European city for vegan dining, with 209 vegan-friendly eateries per 100,000 people. The plant-based food sector has been experiencing monumental growth recently, with higher quality, and greater meat alternatives on offer. The top 5 European cities with the most gluten-free eateries: Rank City Country Gluten-free Eateries per 100,000 people 1 Florence Italy 164 2 Edinburgh United Kingdom 140 3 Venice Italy 115 4 Lisbon Portugal 105 5 Porto Portugal 103 Florence is the most accommodating European city for a gluten-free diet, with 164 gluten-free eateries per 100,000 people. When you’re on vacation it’s reassuring to know that any dietary requirements you possess can be fully taken care of, giving you more time to relax and explore what the city has to offer.

Best countries to visit if you’re vegan or vegetarian

In honour of Veganuary, researchers have found the world's most vegan and vegetarian-friendly countries to visit with destinations including India and Poland. The team at Busuu have identified the world’s most vegan and vegetarian-friendly countries where sticking to meat and dairy-free diet is a piece of cake. Veganuary has become bigger and bigger and in 2022 there were over 620,000 people from all around the world taking part in the challenge. Although veganism and vegetarianism are growing in popularity, sticking to a plant-based diet is still quite tricky in some parts of the world where eating meat is the norm and veggie options are limited. The greatest countries for vegans and vegetarians to visit have adapted to this new lifestyle, are promoting new vegan cuisines and offer a large selection of vegan restaurants. A spokesperson for Busuu said: “One of the best ways to experience foreign culture is through food, and vegan and vegetarian travellers should not have to miss out on that because of their dietary requirements. “In vegan-forward countries, people following a meat-free lifestyle don’t have to worry about finding places that accommodate their diet, as there is an abundance of restaurants and markets that offer plant-based authentic food to feast on. “The list of vegan meccas includes formerly meat-loving countries that have adopted the new veganism trend, and also those whose traditional cuisine is already largely made up of plant-based dishes.” Here are Busuu’s top eight vegan and vegetarian-friendly countries around the world: India It is not difficult finding vegan or vegetarian options in India, as approximately 30% of Indians follow a plant-based diet. It’s a dream destination for foodies who wish to take their taste buds on an adventure. The entire country is full of food markets and restaurants that offer diverse and richly-spiced authentic dishes. Israel Israel’s capital city Tel Aviv is also known as the ‘vegan capital of the world’. The prevalence of vegans has transformed the city’s culinary scene into a plant-based haven. It’s bursting with delicious vegan-friendly eateries where some of the best food in town can be sampled. Taiwan Taiwan has the third-highest percentage of vegetarians per capita after Israel and India. In addition, the government heavily promotes vegetarian lifestyle, so it’s not surprising that veggie-friendly food is easy to come by when visiting Taiwan. Germany Although Germany is known for its traditional sausages and schnitzels, veganism is on the rise as Germans are enthusiastically embracing plant-based diets. Germany is kicking its meat consumption by becoming a leading producer of meat substitutes. Poland Poland has gone through a vegan revolution in recent years and its capital Warsaw is now considered one of the most vegan-friendly cities in the world. There are more than 950 restaurants in Poland that cater to a vegan clientele and the capital city’s renowned veggie burgers are considered one of the best in the world. Australia Australia has one of the fastest-developing vegan markets in the world and in the last decade, the number of people shifting to plant-based diets has doubled. With popular fast-food restaurants adapting to veggie-friendly menus and tons of fully vegan restaurants popping up, there are plenty of options for vegan travellers. USA American cuisine is very much meat dominated, with burgers, hot dogs, BBQs, meaty pizzas and fried chicken. However, all of these classic American dishes can easily be accommodated to a vegan or vegetarian diet by substituting meat. Plant-based diets are soaring in popularity with veganism having increased by 600% in the last three years. Thailand Thailand is a great place to get fresh fruits, vegetables, noodles, and rice meals that are ideal for a vegetarian or vegan traveller. This country has huge local markets for fresh produce, plus over 1500 vegan restaurants and cafes.

Air India goes vegetarian to cut costs

Air India will offer a vegetarian hot meals on domestic routes Air India will only serve vegetarian meals to passengers on its all-economy class domestic flights in future, as a means of reducing costs. The Economic Times reports that the debt-laden national carrier has already implemented the vegetarian initiative on flights of less than 90 minutes, and will now expand it to all domestic sectors. Meat dishes will continue to be served on international routes. "Air India has taken a conscious decision not to have the non-vegetarian meal in economy class on its domestic flights to reduce wastage, reduce cost and improve catering service," GP Rao, Air India's general manager for corporate communications was quoted saying. Some analysts have queried the move however, saying that Air India should offer the option of purchasing in-flight food as a means of boosting ancillary revenues, rather than limiting its options. The airline previously served vegetarian and non-vegetarian sandwiches and snacks on domestic routes, but these will now be replaced by an "all-vegetarian" hot meal.

Cox & Kings names top destinations for Indian vegetarians

70% of vegetarian travellers choose destination based on availability of food Dubai, the UK and Singapore have been identified as the most “vegetarian-friendly” destinations for Indian travellers. In a survey, Cox & Kings Survey found that these three popular outbound destinations are becoming the “top choices for Indian vegetarian travellers” due to their large Indian populations and rising number of vegetarian and Indian restaurants. Other destinations preferred by Indian vegetarians were the US, Switzerland, Malaysia, Israel, Thailand, Australia and New Zealand. The survey also revealed that food is the most important factor Indian vegetarians consider when finalising a holiday. A whopping 70% of this market segment said they choose their destination based on the availability of vegetarian food. The assurance of a vegetarian meal also dictates what type of accommodation is chosen. Fifty-three percent of the vegetarian travellers select hotels with vegetarian restaurants, whereas only 20% will be content with a multi-cuisine restaurant. In addition, on a shorter trip (less than five days), 77% of the vegetarian travellers would take their own food, such as instant noodles. Those travelling for longer durations however, would require a vegetarian-friendly destination. Karan Anand, head of relationships at Cox & Kings said that the main demand for Indian outbound vegetarian holidays was coming from the states of Gujarat, Madhya Pradesh, Rajasthan and Tamil Nadu. The survey was conducted from January to March 2017 with a sample size of 5,000 respondents.

Global Gourmet Journeys: The Best Culinary‑Led Travel Experiences for 2026

Maison Belle Époque: Art Nouveau & Champagne in Épernay Set in Perrier‑Jouët’s historic Belle Époque residence on Épernay’s Avenue de Champagne, Maison Belle Époque is an intimate showcase of Champagne art de vivre and French Art Nouveau. Europe’s largest private collection of Art Nouveau furniture and objets d’art frames exceptional lunch and dinner experiences that pair seasonal French menus with Perrier‑Jouët’s most iconic cuvées. Each dish is crafted to complement the house’s delicate floral style, creating an immersive journey through flavour, heritage and design in a single sitting. You can learn more on the official website here: www.perrier-jouet.com Flavours of Bhutan: Spice, Tradition and Regional Diversity Bhutanese food is defined by bold chillies, comforting stews and a deep culture of sharing meals at the heart of family and community life. Western regions are known for classics such as ema datsi, along with Tibetan‑influenced noodles and dumplings, while Bumthang celebrates buckwheat‑based pancakes, noodles and dairy‑rich dishes that reflect its high‑altitude valleys. Eastern Bhutan leans into corn dishes and pungent local cheeses, and the south mirrors Nepali and Indian influences through curries, lentils and flatbreads, making regional food trails one of the most authentic ways to understand the kingdom. You can learn more on the official website here: www.bhutan.travel Overseas by Mathias Dahlgren, Soneva Jani Perched over a tranquil lagoon at Soneva Jani in the Maldives, Overseas by Mathias Dahlgren is a love letter to the ocean and the island’s organic gardens. The open‑air, overwater restaurant sits beside The Gathering with uninterrupted horizon views, offering a relaxed yet refined dinner setting that feels tailor‑made for sunset. Menus focus on sustainably caught Indian Ocean seafood, vegetarian plates and dedicated plant‑based options, anchored by a Chef’s Choice tasting menu that guides guests through single plates, sharing dishes and indulgent desserts. You can learn more on the official website here: www.soneva.com Le Ponant x Relais & Châteaux: French Gastronomy at Sea Le Ponant, an icon of French sailing heritage, brings haute cuisine to the open sea through its partnership with Relais & Châteaux. On this intimate three‑masted yacht, menus spotlight seasonal ingredients and French culinary tradition, elevated by attentive service and carefully chosen wines. As the ship glides between secluded bays and coastal villages, each meal feels like dining at a floating Relais & Châteaux address, blending sense of place, slow travel and gastronomy into one seamless experience. You can learn more on the official website here: www.au.ponant.com.au Haven at Mondrian Gold Coast: Coastal Dining in Burleigh Heads Haven, the signature restaurant and pool club at Mondrian Gold Coast, brings refined coastal dining to the shoreline of Burleigh Heads. Spanning a third‑floor dining room, pool club, private cabanas and a sunset bar, the venue flows from sun‑drenched lunches to twilight drinks with panoramic Pacific views and curated music. The menu celebrates seafood from along Australia’s eastern seaboard, premium paddock‑sourced meats and seasonal produce from the hinterland, with a woodfire grill at the heart of the kitchen adding smoke‑kissed depth to share plates, raw bar offerings and daily specials. You can learn more on the official website here: www.mondrianhotels.com Fresh in the Garden, Soneva Fushi: Farm‑to‑Table in the Maldives Fresh in the Garden at Soneva Fushi is an open‑air dining sanctuary set above the resort’s organic gardens, where nature shapes every detail of the experience. Guests dine under a starlit sky or beside the open kitchen, surrounded by fragrant herbs, rustling leaves and ocean breezes drifting in from the nearby shore. Menus champion simplicity and provenance, with seasonal produce harvested just steps away and freshly caught seafood forming the backbone of both à la carte and curated tasting journeys. You can learn more on the official website here: www.soneva.com L’Amo Bistrò del Mare, METT Singapore L’Amo Bistrò del Mare at METT Singapore brings the flavours of the Italian coast to a stylish urban setting. Soft nautical tones, floral accents and alfresco seating create an atmosphere that feels both polished and relaxed, ideal for long lunches or intimate dinners. The kitchen focuses on premium seasonal ingredients, including daily fresh seafood, handmade pastas and farmers’ vegetables, with each dish designed to honour Italian culinary tradition while remaining light, vibrant and contemporary. You can learn more on the official website here: www.lamorerestaurant.com Le Commandant Charcot x Alain Ducasse: Nuna Restaurant On PONANT’s luxury polar expedition ship Le Commandant Charcot, the Le Commandant Charcot × Alain Ducasse collaboration delivers the only Alain Ducasse‑branded restaurant at sea, Nuna. Here, refined French and international haute cuisine is served in a serene, light‑filled dining room that looks out over ice and sea. Ducasse’s team shapes the overall gastronomy on board and trains the crew to uphold his exacting standards, so breakfast, lunch and dinner all reflect a meticulous approach to flavour, service and presentation in one of the world’s most remote environments. You can learn more on the official website here: www.au.ponant.com.au