At Christmas, much of what we remember gathers around the table — the clatter of plates, familiar scents, recipes brought out once a year.
Food holds memory — of people, place, ritual and creativity — and often a flavour stays with us long after a journey ends. This is why food sits at the heart of our journeys: eating well, locally, and with intention is one of the simplest ways to understand a culture.
This Christmas, I’m sharing a few edible inspirations from southern Spain to northern India, with festive recipes to try at home.
Andalucía: slow food, shared tables
In Andalucía, meals are rarely rushed. Food is shaped by the land and the seasons, by centuries of cultural exchange, and by a deep-rooted belief that eating is a social act. Conversations stretch, plates are shared, and simplicity is treated with respect.
One of our favourite places to eat is Fountainhead Restaurant — a small, thoughtful restaurant where local ingredients are handled with care and imagination. The cooking is rooted in Andalucía, yet quietly creative: generous, unfussy, and deeply connected to place. It’s the kind of food that stays with you not because it is elaborate, but because it feels honest.
If you’re inspired to bring a little of Andalucía into your own kitchen this Christmas, here are two traditional festive sweets — both made to be shared.
✦ Recipe: Andalusian Pestiños (Honey & Sesame Fritters)
A Christmas classic across southern Spain, pestiños are lightly fried pastries scented with citrus and sesame, then dipped in honey. They are usually made in batches and offered generously.
Ingredients
- Plain flour
- Olive oil
- Orange peel
- Sesame seeds
- A pinch of salt
- Honey
Method
- Gently warm olive oil with strips of orange peel and sesame seeds, then remove from the heat and strain
- Mix the infused oil with flour and salt to form a soft dough.
- Shape small pieces and fry in hot oil until golden.
- Warm honey separately and dip the fritters while still hot. Leave to set before serving.
Recipe: Polvorones (Andalusian Christmas Shortbread)
Polvorones are crumbly, melt-in-the-mouth biscuits traditionally wrapped in paper and served after Christmas meals with coffee or sweet wine.
Ingredients
- Plain flour
- Ground almonds
- Butter or lard
- Icing sugar
- Cinnamon
- Lemon zest
Method
- Lightly toast the flour in the oven until pale golden, then cool.
- Mix with ground almonds, sugar, cinnamon and lemon zest.
- Rub in the butter or lard to form a soft dough.
- Shape, bake gently, and dust with icing sugar once cooled.
Jaipur & Rajasthan: spice, colour and culinary craft
If Andalucía offers restraint and simplicity, Jaipur delights through richness and complexity
Food in Rajasthan is deeply entwined with craft. Spices are blended like pigments, recipes are passed down through generations, and techniques are refined over time. Even the most everyday dish carries history and intention.
The New York Times recently published a beautiful article exploring Jaipur’s food culture — capturing the joy, colour and generosity found in its kitchens, streets and dining rooms. It’s a wonderful reminder that food, like art, tells stories of trade, tradition and place.
Inspired by this, here is a simple, festive Rajasthani-style accompaniment that works beautifully on a Christmas table.
✦ Recipe: Rajasthani-Spiced Carrots with Cumin & Orange
This warm, aromatic dish takes inspiration from Rajasthani spice combinations and pairs well with roasted vegetables or festive mains.
Ingredients
- Carrots, sliced lengthways
- Cumin seeds
- Ground coriander
- A pinch of chilli (optional)
- Orange zest
- Olive oil or ghee
- Salt
Method
- Heat oil or ghee in a pan and gently toast cumin seeds until fragrant.
- Add carrots, coriander and chilli, stirring to coat.
- Cook until just tender, then finish with orange zest and salt.
- Serve warm, scattered with fresh herbs if you like.
Food as part of the journey
On our journeys, food is never an add-on. It is woven into the experience — from shared meals and market visits to understanding how ingredients, landscape and tradition intersect.
Whether in India or Spain, eating becomes another way of learning: sensory, generous and grounding.
And if you are still looking for a meaningful Christmas gift — or something to look forward to in the year ahead — we have three small-group journeys planned for 2026:
Each is thoughtfully paced, intentionally small, and designed to create space for curiosity, creativity and connection — with food very much part of the experience.
However you’re spending Christmas, I hope it brings warmth, good conversation, and something delicious — on the plate or beyond it.
Warmest wishes,
Louisa de Jong
Founder & Creative Trips Curator
