Eating well abroad: a vegetarian traveller’s guide

“Will we get our food there?” is often the first question our travellers ask — especially when parents are joining. The good news: vegetarian and South Indian food is easier to find abroad than ever.

Destinations where it’s easy

Dubai has entire neighbourhoods — Karama and Bur Dubai especially — full of Tamil and Kerala restaurants. Singapore’s Little India serves idli, dosa and full meals around the clock, and Tamil is an official language. Malaysia has a large Tamil community, and banana-leaf restaurants are part of everyday life in Kuala Lumpur and Penang.

Destinations that need a little planning

In Thailand, Vietnam and Bali, many dishes use fish sauce or shrimp paste even when they look vegetarian. Learn the local word for vegetarian (in Vietnam, look for chay; in Thailand, jay signals a strict plant-based Buddhist style), and ask clearly. Indian restaurants are available in tourist areas, and resort kitchens are usually happy to accommodate.

In Europe, vegetarian options are common, and every major city has Indian restaurants. Swiss mountain towns have fewer, so pack a few snacks for excursion days.

Practical tips

• Mention dietary needs when booking — we pass them on to hotels and tours.
• Choose hotels with good breakfasts; a strong breakfast makes sightseeing days easier.
• Carry ready-to-eat items such as upma mix or khakhra for remote days — but check the destination’s customs rules first.
• Use map apps to search “vegetarian” or “Indian” near your hotel before you arrive.

Jain and special diets

Jain, no-onion-no-garlic and other specific diets are possible with notice. Tell us when you enquire and we’ll plan meals into the itinerary.