Culinary Tours Archives - Culinary Travels

Holland America Line Introduces Tea-Focused Culinary Program

14 April 2026

Guests can explore tea traditions through tastings, seminars and curated shore excursions.

Holland America Line is putting tea at the centre of its culinary experience. The cruise line has introduced a new tea-focused program in collaboration with Art of Tea founder Steve Schwartz, who joined its Grand World Voyage as a Culinary Ambassador. The initiative brings a more structured and immersive approach to tea onboard. It’s one that goes beyond traditional service and into storytelling, technique and cultural context.

Programming ranges from guided tastings and small-group seminars to an elevated afternoon tea experience in the dining room. Throughout, the focus is on helping guests better understand tea, from how it’s sourced, prepared and appreciated across different cultures.

A custom tea blend, developed with Holland America Line, adds a signature element to the offering, reinforcing the cruise line’s broader push toward more curated, experience-driven dining.

The concept extends ashore as well. In ports across Asia, guests can take part in tea-focused excursions, from visiting traditional teahouses to exploring regional preparation techniques. The goal is to connect what’s happening onboard with the destinations themselves.

It’s a subtle shift, but a notable one. As culinary travel continues to evolve, experiences like this reflect a growing interest in depth over variety – where a single ingredient or tradition can anchor the entire journey.

Fairmont Jasper Park Lodge Debuts Indigenous-Led Foraging and Culinary Experience

14 April 2026

Guests can book a full-day experience combining a helicopter tour, guided foraging and a chef-prepared dinner.

Fairmont Jasper Park Lodge is adding a new, hands-on culinary experience to its summer lineup with the launch of its Foraging Flight: An Indigenous-Led Helicopter & Culinary Journey.

The full-day adventure begins with a helicopter departure from the resort, giving guests a wide-angle view of Jasper National Park’s mountains, lakes, and forested valleys before touching down in a remote backcountry setting.

Led by Indigenous Knowledge Keeper Lauren Moberly, the experience moves from sightseeing to participation. Guests are introduced to seasonal wild botanicals and take part in guided foraging, learning what grows in the region and how it’s traditionally used.

A wilderness picnic offers time to relax and take in the surroundings before returning to the lodge.

Back on property, the experience wraps up with a private, multi-course dinner prepared by the resort’s culinary team. The menu incorporates ingredients gathered earlier in the day, bringing a direct connection between the landscape and what’s served on the plate.

Designed as a small-group experience, the Foraging Flight combines aerial access, guided exploration, and a curated dining component, offering guests a different way to experience Jasper beyond the usual viewpoints.

This Chef-Led Tour of India Goes Beyond the Guidebook

17 February 2026

Join an award-winning Canadian mother-daughter duo on a 12-night culinary tour that moves from street-side kebabs to contemporary Mumbai dining.

For years, chefs Jasbinder Dosanj and Aman Dosanj have introduced Canadians to the breadth of Indian cuisine through sold-out pop-ups and regional cooking classes in British Columbia’s Okanagan Valley. Now, the mother–daughter team is bringing that experience to its source.

In 2026 and 2027, they will host a 12-night culinary tour of India spanning Delhi, Agra, Bharatpur, Jaipur and Mumbai, with an optional extension. The focus isn’t simply on what’s on the plate. It’s on how food connects to culture, history and identity.

“Feeding people isn’t just what we do; it’s who we are,” Jasbinder says. The goal is to explore India by eating across regions.

The itinerary threads through some of India’s most iconic landmarks — Qutb Minar in Delhi, the Taj Mahal in Agra, Jaipur’s City Palace and Mumbai’s Gateway of India.

In Delhi, guests can expect both historic grandeur and neighbourhood food stops, including a favourite kebab shack tied to Jasbinder’s own family memories. Jaipur layers in royal architecture and deep culinary traditions. Mumbai provides a contemporary counterpoint, with visits to modern farm-to-table restaurants that reflect India’s evolving food scene.

Those familiar with The Paisley Notebook’s pop-up dinners in BC’s Okanagan will recognize the approach. Meals are shaped by storytelling and often tackle larger themes, from colonial legacies to climate change. Rather than presenting a single version of Indian cuisine, the journey highlights its diversity, told through a lens of cultural insight.

About the Guides

Jasbinder, born and raised in New Delhi, opened Poppadoms in Kelowna in 2009, earning recognition for her farm-to-table approach to Indian cooking. Over the past 15 years, she has taught regional, home-style classes throughout the Okanagan. This will be her seventh group tour to India.

Aman, a former England and Arsenal footballer turned culinary storyteller, brings a narrative lens shaped by her work with The Paisley Notebook. The project has raised nearly $80,000 for antiracism and mental health charities and earned national acclaim, including a 2018 Canadian Tourism Industry Award in the Culinary Tourism Experience category.

How to Book

Because of the intimate nature of the experience, participation is by invitation following an application process.

Upcoming departures include:

March 14–27, 2026, with a built-in extension to Kochi and Munnar, Kerala (limited spots remain)
March 17–29, 2027, covering Delhi, Agra, Bharatpur, Jaipur and Mumbai, with an option to extend

To express interest in the 2026/27 culinary tour of India, complete the inquiry form on paisleynotebook.com/india_tour. Space is limited, and early booking is recommended.