Alan Dmello on Culinary Travel with Conscience

A chef, historian and lifelong traveller, Dmello believes India has drifted away from its authentic culinary roots in the race to please everyone. Through Chef Tours and Ghoorbo, he is working to restore balance, flavour and cultural respect to the plate. From immersive chef-focused itineraries to everyday food stories for travellers, his vision places cuisine, community and context at the heart of meaningful travel.

Voyager’s World speaks to Alan Dmello, Director, Ghoorbo Travels LLP, in an exclusive interview on the philosophy, passion and purpose behind Chef Tours and Ghoorbo’s food-led journeys.

Chef Tours is widely recognised for its culinary and experiential travel focus. Could you share the journey behind the brand and the vision that led to its inception?

I believe food served in most restaurants and hotels across India falls far short of its true potential. In the attempt to cater to everyone, we have sacrificed balance, simplicity and cultural sensitivity, replacing them with greasy, over-spiced, identity-less food. Two decades ago, chefs and restaurants had distinct identities and a mastery of their craft. We all feel this loss deeply. My work is about bringing flavour back to the plate and purpose back to a chef’s soul. That is why our motto is “Go to Source”—to travel to where cuisines are born. Chef Tours is a division of Ghoorbo Travels LLP, founded by my wife and me in 2021, formalising work I’ve been doing for nearly three decades. “Ghoorbo” means “Let’s Go” in Bangla, and the idea was to marry my love for food travel with a viable business model.

Ghoorbo has two clear divisions. Chef Tours caters to professional chefs with highly specialised, intensive itineraries designed to improve skills, careers and business outcomes, often culminating in food festivals or workshops. The consumer-facing Ghoorbo itineraries are less intense, designed for everyday travellers curious about food and culture.

What core philosophy differentiates Ghoorbo Travels from conventional destination management companies?

We are not a DMC. For our consumer division, we aim to collaborate with tour operators and ground handlers rather than compete with them. Between 2026 and 2027, our focus is to embed ourselves into existing itineraries and strengthen their culinary components. Our research shows travellers remember flavours and aromas far longer than monuments. You cannot taste a monument, but everyone connects with food. When travellers dine well and understand the culinary context of a place, they talk about it more, return more often and are willing to pay more. Our work directly improves operators’ value and earnings.

Chef Tours, meanwhile, is a unique experience. We are the only company globally offering this level of professional culinary travel. It is specialised, time-consuming and small-scale but deeply rewarding as a way of giving back to the chef community.

Culinary tourism has moved from niche to mainstream. What trends are you witnessing in experiential and food-led travel?

Culinary tourism is popular, but popularity has its dangers. Cultural sensitivity and respect are often missing. Cuisine is shaped by geography, history and politics and is best presented by people deeply rooted in their own cultures.

Sadly, as food tourism grows, many players are commoditising it, repeating stereotypes and biases for easy consumption. Too many experiences are superficial, designed for social media rather than understanding. This kind of “food terrorism” does real damage. We must constantly guard against these shortcuts.

Which Indian destinations have the strongest potential to emerge as global culinary tourism hubs?

Food is deeply personal and constantly evolving. Every home, kitchen and individual is an ambassador. Comparing cuisines or ranking them is dangerous and should be actively discouraged.

Indian cuisine, as a singular concept, does not exist and never has. What we call India is a vast subcontinent with shared threads but enormous diversity. Trying to force a national culinary identity flattens nuance. Our strength lies in celebrating differences, not standardising them.

Could you highlight some of your most sought-after or unique experiences that resonate with B2B partners?

Ghoorbo’s itineraries for everyday travellers are simpler than Chef Tours but equally meaningful and always culturally appropriate. We have intentionally kept Ghoorbo low-key until now and are actively looking to collaborate with tour operators to enhance their offerings and revenue.

Goa is a perfect example. As my home state, I see how visitors are conditioned to view it only through beaches, parties and casinos. They rarely eat where locals eat or taste everyday Goan food. Our experiences introduce travellers to these daily flavours, and the response so far has been pure joy on all sides.

How important are storytelling and local community engagement in your product design?

It is absolutely fundamental—more than storytelling alone, it is about cultural respect. History has many perspectives, like light through a prism. Our work aims to preserve and celebrate local voices, empower communities and businesses, and enrich travellers. Too often, careless storytelling reinforces fake stereotypes for profit. We are committed to doing the opposite.

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