Do you want to travel to Asia in the near future without having to restrict yourself to a very limited choice on restaurant menus? Because holidays rhyme with an abundance of possibilities and discoveries, we have decided to select for you the best of vegan gastronomy in Bali, Japan, Cambodia and India. To save you a lot of searching on vegan Facebook groups, but also to reassure you that a trip to the other side of the world doesn't mean deprivation. We give you the keys to these different local cuisines and their vegan variations for the greatest pleasure of your taste buds.
If Bali is more and more tempting, we advise you to go there from July to September during the dry season. September is particularly appreciated because there are fewer tourists and it remains the ideal period to practice surfing but also yoga, Bali's most popular sport. However, throughout the year you will find delicious banana pancakes, kefir or fresh coconut water. Indeed, thanks to the tropical climate of the island, agriculture is favoured and many ultra-fresh ingredients are available all year round. Balinese cuisine uses many plant-based ingredients such as tofu and tempeh in its traditional dishes and very few dairy products, so it won't be too difficult for you to get both vegan and Balinese dishes. In particular, we recommend that you try the Gado gado, a typical dish consisting of salad, steamed vegetables, tofu and peanut cream. Only the boiled egg and shrimp crackers should be left.
If you are passing through Seminyak, a seaside resort in the very south of Bali, we advise you to try the Kin Vegan Cooking Class where you will learn how to cook vegan and traditional Balinese dishes. For example, you will learn the secrets of tempeh curry, fried tofu with peanut sauce or vegetables with spicy coconut vinaigrette. The 4-hour course takes place in an outdoor kitchen in small groups for a personalized accompaniment.
To enjoy delicious vegan desserts we recommend you go to Kokolato, located in Ubud, which offers jellies particularly appreciated with smoked vanilla, raw cocoa but also many other flavors such as lemon and ginger.
Whether it's a winter sports holiday, urban discovery or relaxation, Japan will not fail to surprise you. April is the ideal month to go there because it is the time of the year when the harvests are the most fruitful, such as plums, cherry blossom or edible bamboo. As far as gastronomy is concerned, although fish is at the origin of many traditional dishes, cucumber salad, bowls of rice, fresh coconut or tea are everywhere. Beware of bread, which can also contain ingredients of animal origin, as milk or eggs are often used to make it in Japan. We advise you to try Shojin ryori which is a traditional vegan dish of Japanese Buddhist cuisine, which you will find in restaurants near temples. Another essential dish of Japanese cuisine are the ramen. Although it's hard to find vegan options for this dish without pork or fish, T'S Tantan restaurant in Tokyo offers sesame and carrot based vegan ramen for a culinary experience you can't miss.
If you're still in Tokyo, we strongly recommend that you get up in the early morning and take advantage of the city's still half asleep to attend the new Toyosu Market auction, which replaces the famous old Tsukiji Market. There you will be able to observe the exceptional fruit auctions, which are a real insight into the culture of adding value to products in Japan. Huge melons, white strawberries, but also all kinds of spectacularly sized fruits are sold at exorbitant prices by an auctioneer. You won't regret the early awakening!
What could be better than India for delicious taste discoveries while enjoying the incredible culture of this country? India is a great destination for vegetarians and vegans-to-be thanks to the development of the movement in the country. We recommend that you visit the country in winter between January and March to enjoy the optimal climate and avoid the monsoon in summer. This country has a particularly rich and varied gastronomy and represents one of the best cuisines in the world for its spices and especially for vegans thanks to the large Hindu and Buddhist communities. Each region offers its own gastronomic specialities and spices, however many Indian curry dishes contain eggs or dairy products. However, many traditional meals become easily adaptable to vegans by substituting or replacing animal products with coconut oil or coconut milk. Many dishes are also originally vegan, such as Dhal, which is a lentil curry, or the excellent vegetable samosas that we strongly recommend you try.
The Sequel Bistro restaurant in Mumbai offers delicious Indian vegan dishes with organic ingredients and the possibility of obtaining the dishes in gluten-free versions, which makes the restaurant an exceptional address and a reference in the country for vegans.
If you would like to take cooking classes to discover the secrets of a local herbal dish, expert chef and food writer Anjali Pathak will be happy to welcome you into her kitchens and teach you the history of local gastronomy in Mumbai throughout your course. Your taste buds will thank you for choosing India for your next trip.
With the best mangoes and tropical fruits in abundance, Cambodia has many surprises in store for you! Take off in winter when the heat is less intense and especially in January, a month when the climate is optimal thanks to the almost total absence of rain. Like the previous destinations, Cambodia offers you a range of delicious dishes that can be adapted to your consumption style. The traditional Cambodian cuisine uses a lot of protein through vegetables, herbs, flowers and spices. Coriander, lemongrass and rice are notably present in many typical dishes. Although at first glance the gastronomy seems to be rather plant-based, the majority of Cambodians have an omnivorous diet because the Theravada branch of Buddhism is particularly represented in the country and accepts the consumption of animal meat, even for monks on the condition that the animal was not killed especially for them. Thus, 100% vegetable dishes are relatively new in Cambodia and are more in response to a demand from tourists than to the local population. Fishing is one of the main activities in the country and fermented fish pastes and sauces made from fish are therefore widely used in the dishes. As for the smoothies found everywhere, it is common in Cambodia to add condensed milk to them, so it is best to check with the merchant to make sure that they do not contain any.
One of our best vegan addresses in Cambodia is the Mahob Buos restaurant located in Siem Reap where classic Khmer cuisine is revisited. Here you can enjoy a delicious Amok with mushrooms and tofu or a red curry with sweet potatoes and eggplant.
If you wish to make a gastronomic visit during your trip, we recommend without hesitation the plantation of Kampot peppers whose geographical indication is protected. The visit of these 22,000 pepper plants is free and you will be able to discover the secrets of the cultivation of green, black, red and white pepper. You will also be able to have a meal on site with a vegan option available.
Being vegan will no longer be an obstacle to all the taste discoveries that Asia has to offer!
