National Geographic Traveller Food

During lockdown, I had a recurrent fantasy — I’d dream of sitting in a pub with a pint of stout. Of all the elements of daily life we were denied throughout those uncertain months, this, it seemed, was what I was missing the most: being in a convivia

I’m a proud Goan, and it thrills me to explore the food of my home state and showcase its diversity. I believe Goan cuisine is deserving of all the accolades. This story is an attempt to highlight the many vibrant and unique dining experiences in thi

The number of carrot seeds sown in Britain each year, producing over 700,000 tonnes of the vegetable THE YEAR THE NOTION THAT CARROTS HELP YOU SEE IN THE DARK WAS POPULARISED IN THE UK, A WARTIME RUSE TO CONCEAL THE FACT RADAR WAS BEING USED BY BRIT

Of all the types of food that are paired with wine, cheese has perhaps the strongest association. But is it really the soulmate it’s made out to be? Well, it is and it isn’t — it all depends on the type of cheese. And, of course, the style of wine. T

Bullinada, a traditional Catalonian fish soup, is made with potatoes and seafood such as fish, prawns and/or baby squid. It’s delicately flavoured with white wine, saffron, fennel, orange and chilli and finished with a swirl of garlicky mayonnaise. T

Arguably the defining dip of Bavaria, obatzda is a hybrid buttercheese spread, made by combining soft cheeses such as camembert with butter and some paprika. It’s best enjoyed on rye bread at a beer garden. Infamous across Germany (and the world) at

This dish of bratwurst cooked in a vinegary broth is typical of Franconia. It’s often made using a combination of vinegar and wine, but this version uses red wine vinegar. SERVES: 4 TAKES: 25 MINS 1 tbsp oil 2 onions, cut into ½ cm pieces 1 small

I was born in 1984 in a city called Gumi, but grew up in Seoul. Until I moved to the UK in 2006, to work for The Ledbury [a London restaurant], I’d never known any other culture. Back then, young cooks didn’t want to work in a Korean restaurant — the