Khiri Travel has introduced seven culinary experiences across five countries that showcase authentic local food in iconic settings.
The signature food experiences have been designed to give a visceral flavor of place that will appeal to everyone from serial snackers to committed gourmets.
The seven mouth-watering options include a Bagan royal food feast of 30 dishes in Myanmar, a picnic in the grounds beside a giant Buddhist shrine in Sri Lanka, and a delicious lunch in gardens beside ancient Mon ruins in Chiang Mai, Thailand.
In Indonesia guests can go to a market in Lombok and then prepare their own local sasak meal in a shaded bamboo retreat beside rice paddies. In Bali, hungry guests visit the Sindhu night market and eat snacks such as sate, bakso soup, gadogado or mee goring. In Yogyakarta, a guided discovery of the Malioboro area allows guests to sample dishes such as gudeg (jackfruit curry with egg), soto daging (beef soup), and a mind-boggling array of sweet meats in a local market.
In Cambodia, Khiri Travel has arranged for a spread of Khmer snacks to be prepared for guests cruising on the moat at Angkor Thom in the early evening.
“Each culinary offering can be tailored as a tour in its own right or as part of a full-day, half-day or multiple-day tour,” says André van der Marck, VP of Khiri Travel.
“All the dining experiences can be prepared to a budget or modified for guests who prefer things spicy, mild, with or without certain meats or with local or international soft drinks or alcohol. Our signature Khiri Travel dining interactions are as flexible as they are varied,” he says.
The dining experiences give intimate insights into the culture and history of each destination.
The Bagan Royal Food experience, for example, is inspired by a former king of Bagan who – legend has it – insisted on 300 different dishes per meal. Khiri guests in Bagan visit the Myinkaba market to survey and smell pungent herbs and greens and learn about ingredients such as tamarind paste. After a visit to a monastery, the trip ends with a banquet of, not 300, but a more manageable, 30 local dishes.
In Sri Lanka, Khiri Travel works with a former vegetable carrier and his wife who prepare authentic Sri Lankan fare from 5am in the morning. The buffet is ready for Khiri guests arriving at lunch after visiting the UNESCO World Heritage Site of Jetavanaramaya at Anuradhapura.
“Some people live to travel, others travel to eat,” says Van der Marck. “Either way, our signature culinary experiences have been designed to celebrate the beautiful relationship between food and travel.”