In our latest episode of the Teachers to Travelers Podcast, I had the pleasure of sitting down with Chef Roshni Gurnani, a champion from TV cooking shows like Chopped and Beat Bobby Flay. Chef Roshni shared her perspective on how food transforms travel, bringing out the authenticity of every destination and creating unforgettable memories.
How Food Defines the Travel Experience
As Chef Roshni explains, “Food goes hand-in-hand with the experience of a new city or country.” Her philosophy when traveling is simple yet profound: immerse yourself in the local cuisine to fully experience the culture. She goes beyond guidebooks and dives into neighborhoods, seeking recommendations from locals and finding the mom-and-pop restaurants that serve dishes representative of their culture’s culinary soul.
For instance, in her recent travels to Madrid, Chef Roshni didn't settle for the usual tourist hotspots. Instead, she struck up conversations with locals to find hidden gems, going beyond the familiar to experience Spain’s authentic flavors. In her words, it’s about “living as locally as possible” rather than following the typical tourist path.
The Red Flags of Authenticity in Cuisine
Chef Roshni offered insightful tips on identifying truly authentic dishes. For example, when dining at Indian restaurants, a “spice level” option can be a red flag. According to her, traditional Indian dishes are marinated and seasoned carefully, with spice levels that naturally unfold as part of the recipe. If a restaurant asks for your spice preference, it may indicate they’re adding chilies as a final touch, which is less authentic.
For travelers eager to explore unfamiliar foods, Chef Roshni suggests asking your server what they would order or what is most popular with locals. This approach often leads to a more genuine taste experience than defaulting to popular but perhaps less authentic options.
Traveling for Food: A Culinary Adventure
Chef Roshni has traveled across the globe, from Thailand’s vibrant street food markets to Singapore’s renowned hawker stations. One of her most memorable experiences was at a hawker center in Singapore, where a variety of stalls serve local dishes, often with influences from Malaysian and Indian cuisines. The highlight of this trip was trying Michelin-starred Hainanese chicken at a modest food stall, exemplifying that incredible food experiences aren’t limited to fine dining.
In Italy, Jerrod recalls a similar experience, venturing off the beaten path in Verona and stumbling upon a small, unassuming eatery. With no English on the menu, he was served whatever was being cooked that day, resulting in one of the best meals he had on his entire trip.
Tips for Travelers Eager to Taste Local Flavors
Chef Roshni encourages travelers to “taste the world,” reminding us that food is an integral part of travel. Her advice? Embrace the local specialties, from jerk chicken in the Caribbean to fish dishes in Thailand. Food isn’t just fuel; it’s part of what makes travel enriching and transformative. By being open to new culinary experiences, you’re also opening yourself up to the essence of each place you visit.
Closing Thoughts: Cooking as a Way of Connecting
Chef Roshni believes that cooking and eating together is a form of cultural preservation, especially as it becomes easier to eat out rather than cook at home. She emphasizes the importance of “feeding your soul” with meals that provide fulfillment beyond a quick craving fix. Through this perspective, she encourages everyone to cook at home when possible, enjoy meals with loved ones, and pass down culinary traditions.
You can listen to the Teachers to Travelers podcast on your favorite music player. It is published by Foerster Travel Agent, Jerrod Pickering.