FOOD & DRINK DIETARY REQUIREMENTS DESTINATIONS
on chickpeas, lentils, pulses and other vegetarian proteins mean clients will have no trouble finding enough options. That’s a key reason why On The Go
Tours tipped India as one of its hottest destinations this year, anticipating a rise in ‘veggie travel’. Marketing manager Philippa George says: “India is a great choice for vegetarians. With around 500 million resident vegetarians, it is a well-understood concept. As a country, it has a low meat consumption, and restaurants have a wealth of vegetarian options, which leave the label of boring and bland at the door.” Similarly, Intrepid Travel steers clients towards destinations that best suit their dietary needs. Cara Brown, food and brand product manager, says: “If the enquiry is for a vegetarian and they are looking at a Spain or Peru trip, we would suggest changing to a trip in Taiwan, India or Sri Lanka, as there is a lot more variety in foodie options. Some destinations’ local culture and culinary traditions are just better equipped to deal with certain dietary requirements or preferences.”
w VEGAN VIBES While vegans will need to watch out for ghee or other animal products in India, the Far East can offer more options thanks to a relative lack of dairy-based dishes – which also make them well suited to those with lactose intolerance – as meat-free dishes are
Some destinations’ local culture and culinary traditions are just better equipped to deal with dietary requirements
less likely to rely on cheese as their main ingredient. Cultural traditions have also given
Israeli city Tel Aviv a vegan-friendly air. Kosher dietary laws mean meat and milk can’t be mixed, so many classic dishes, sauces and sides – think steaming-hot falafel or creamy hummus, for example – tend to be free of both. Tel Aviv alone has more than 400 vegan kitchens, and online guides such as
vegansontop.co.il or tourist board website
new.goisrael.com offer tips on the best vegan eateries. There’s no need to miss out on the current rage for street-food tours or artisan markets either – in fact, many smaller producers cater well to this sector. In Philadelphia’s Reading Terminal Market, for example, the classic American corndog gets a modern twist at Fox & Son Fancy Corndogs, where gluten-free, vegetarian and vegan- friendly varieties are also on the menu. And in Portland – regularly tipped as a go-to vegan destination and home
to the world’s first vegan mini-mall – options range from vegan doughnut shop Doe Donuts and pizza place Virtuous Pie, where pizzas are made using nut-based cheeses, to the all-gluten-free Back to Eden Bakery.
ABOVE: Intrepid Travel, India
BELOW: Portland
w WELLNESS HOTELS It seems to be de rigueur for new hotels – albeit more at the luxury end of the market, where wellness retreats abound – to have options for vegetarians, vegans, gluten or sugar-free diets. Daios Cove in Crete has added
a gluten and dairy-free buffet at international restaurant Pangea, with options promising to be every bit as creative as the rest of the menu. Luxury brand Six Senses, meanwhile, is rolling out the Eat with Six Senses programme across the group, featuring healthy menus that do not use lactose, gluten, sugar or flavour enhancers. With its reputation for wellness
retreats firmly established, it’s no surprise the BodyHoliday in Saint Lucia is getting in on the act, with a new restaurant I-tal that serves only plant-based cuisine. Guests pick their own produce from the on-site organic garden, then cook it alongside the resort chef, before sitting down to enjoy it in the 12-person restaurant amid the resort gardens. While luxury retreats have certainly set the trend, mainstream brands targeting a younger, more health- conscious audience are also getting in on the act. Tui Blue was set up to focus on fitness, wellness and nutrition
26 April 2018
travelweekly.co.uk 57
PICTURES: PICHU LIU;
WWW.TRAVELPORTLAND.COM; SHUTTERSTOCK
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