Traveler, Tourist, Global Citizen, what’s the difference and does it matter?

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When you start to envision your international travel experiences, do you do so as a traveler or as a tourist? Do you believe there is a distinction between the two references or are they one and the same? This conversation cropped up all the time in our team discussions and product development meetings as we established the core values for Nanda Journeys. There are many articles written on the subject and as many alternative perspectives on the topic!

Ultimately, we decided our guests would be referred to as global citizens or travelers and not tourists. Our belief is that there are enough nuances and differences to make the distinction unique and that we believe our programs lend themselves to a traveler vs. tourist denomination. In fact, we went a step further and the term “Don’t call me a tourist, I am a global citizen” has become a secondary tag-line as we talk about our unique journeys and how they differ from other international travel opportunities.

I’m sure at this point you are asking, “So what exactly is the difference between a traveler, a global citizen, and a tourist and is one better than the other?” My own personal belief is that any type of international travel is a great thing, a glorious thing. Travel deepens our understanding of other cultures, their history, their beliefs and ultimately enriches our lives and the lives of others living in communities where tourism dollars are often key, if not the primary source of income for the local economy. I also believe it helps us to nurture global relations and promote a more peaceful and collaborative world.

As President Dwight D. Eisenhower proclaimed in his “The Chance for Peace” speech in 1953 to the American Society of Newspapers, “A nation’s hope of lasting peace cannot be firmly based upon any race in armaments but rather upon just relations and honest understanding with all other nations.”

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U.S. President Dwight D. Eisenhower and Secretary of State John Foster Dulles (from left) greet South Vietnamese President Ngo Dinh Diem at Washington National Airport. 05/08/1957

 

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Photo Credit – A.F Bradley, New York

Or as Mark Twain so eloquently put it “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” – Mark Twain, Innocents Abroad

 

So, while we actively support and promote all modes and types of travel, we do see us fulfilling a particular niche that lends itself more to a global citizen and traveler than to a tourist.

As a global citizen or traveler, a key component of our experience is the desire to connect with local educators, business professionals, community leaders, government officials or community members to learn firsthand about their language, culture, history {past and present} and how we can deepen our connections and relationships to improve cross-cultural understanding between nations. As a tourist, a key motivator is more likely to be traveling to a beautiful new country that has unique elements which there may not be easy access to in one’s home country/state. A primary driver is likely to be access to activities, natural resources such as beaches, lakes and mountains and hotel chains that are somewhat familiar.

A global citizen or traveler is excited to learn about local customs and meet people in their homes, maybe shares stories over a home cooked meal. Or, head to a local culinary school or restaurant and learn how to cook a local dish. A tourist is likely to be more driven to find a restaurant that has an English menu and has food options that are a little more familiar.

A global citizen or traveler wants to personally impact the local community they visit and show their gratitude through support of a community project or service opportunity. Maybe they, as we do at Nanda Journeys, take gifts for people they will encounter along the way, help teach English at a local school, provide much need supplies that the community does not readily have access to such as basic medical supplies, hygiene products or as on one of our groups recently, flutes for the local music group who had never seen the instrument or practiced on it before. A tourist likely loves to participate in the activities offered by their local hotel, stay a little closer to their resort, or relax on the beautiful beach or waterfront.

A global citizen or traveler takes a little time to research local customs and language and may even take a basic language skills course before they travel. At a minimum global citizens and travelers learn basic phrases so they can be gracious and thankful in the local language. Tourists are likely to expect that all interactions and communications be conducted in their own language. They are less likely to be motivated to learn the language and will select a destination where they know they can communicate easily in their mother tongue.

A global citizen or traveler is likely to select accommodations that are locally owned, boutique style and non-chain ownership. Loyalty points and rewards are less likely to be a factor in the decision as to where they might stay whereas a tourist is more likely to be loyal to a certain hotel brand to ensure they can reap the benefits of their loyalty. The location of accommodation is also likely to be different. For travelers, they are more comfortable with a non-central location vs. being in the heart of the city or town, if the accommodation is unique to the area and adds value to their cultural experience. Maybe a converted historic building, a former Maharaja Palace, glamping tents in a remote village, or a unique home-stay appeals to a traveler or global citizen. Tourists are more likely to select a chain hotel or a cruise where the amenities and facilities are more familiar and comfortable.

As you can see, there are merits to all styles of travel.  None is better or worse than the other, rather the way we experience a destination is quite different in the same way that we are each different both in life and in travel. We at Nanda Journeys are excited to provide programs that are more likely to appeal to the global citizen and traveler while at the same time broadening the appeal to the segment of tourists who want to do or see more but maybe just don’t know how.

We encourage everyone to seek out new experiences, visit new places, and engage in a journey that will open your eyes and awaken your senses!

“That’s the glory of foreign travel, as far as I am concerned. I don’t want to know what people are talking about. I can’t think of anything that excites a greater sense of childlike wonder than to be in a country where you are ignorant of almost everything. Suddenly you are five years old again. You can’t read anything, you have only the most rudimentary sense of how things work, you can’t even reliably cross a street without endangering your life. Your whole existence becomes a series of interesting guesses.” Bill Bryson, Neither Here Nor There

Safe and happy travels wherever and however you may choose to explore.

Nicola Balmain
Founder/CEO – Nanda Journeys

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Cooking class, Kumarakom India
Textile and carpet making experience Jaipur (18)
Learning art block printing, Jaipur India
Caligraphy class (19)
Calligraphy lesson, Japan
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Pediatric dental exams, Sacred Valley, Peru
JSHRM meeting (37)
Meeting HR Executives, Tokyo, Japan

Foodie Chap, Liam Mayclem, reflects on his Culinary Journey To Kerala, India

 

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KCBS Interview with Liam, Anjan & Arun

KERALA, INDIA – A culinary journey home with Chef Arun Gupta & Restauranteur Anjan Mitra. Coconut & rice, lamb & fish and all things spice – these are the tenants of Kerala cuisine in Southern India.

At a time when Indian cuisine appears to be everywhere in the Bay Area and being recognized with accolades and Michelin stars: (August 15, Rooh & DumSF and more), I joined the team behind San Francisco’s first South Indian restaurant DOSA (opened 2006) for a one of a kind culinary adventure. Chef Arun Gupta & restauranteur Anjan Mitra embarked on a trip home to India to rediscover their culinary roots and find inspiration to place on the menus at popular DOSA restaurants in San Francisco (on Fillmore & Valencia). I had the joy of tagging along for this bucket list once in a lifetime “foodie-cation”.

“For me this journey was an opportunity to find the best of Kerala cuisine and to understand what is at its heart” said Anjan.

In one week we travelled from Mumbai to Delhi to Kerala. From the coast of Kerala where the Kerala fish curry rules and further south into the mountains to tea country and further in to Periyar, known as India’s “Spice box”. The bounty here is impressive, it’s a pantry in nature. It’s mind blowing what can be found on one farm.

“You can go into the back yard and pick and taste and smell curry leaves and cloves from a bush and pull up ginger and tumeric from the ground. Then you step into the kitchen and smell the same spices being cooked, simmering in fresh coconut oil” says Chef Arun.

 

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Nanda Journeys cooking class with the experts

We cooked and learned with amazing chefs from the region’s resorts and with home cooks too. Each chef provided a chance to delve deeper into the roots and culture of this spice driven Indian cuisine. Chef Jerry of SPICE VILLAGE cooked “Avial” – a vegetable dish with coconut, curry leaves and turmeric. Home cook Anu Mathew cooked the Kilcutty Chicken Curry with her Mother. It was indeed one of the highlights showcasing the best of the region, an impressive embarrassment of riches from the 35 acre farm. A chicken curry made Kerala style with coconut oil & milk and all the spices the garden grows:  Cloves, curry leaf, cardamom, cinnamon, black pepper, fennel, cumin and allspice. Chef Arun hopes to feature this Kerela favorite on the DOSA SF menus. A dish that will represent Kerala with spices from region coupled with fresh California ingredients.

I learned a thing of two as well on this culinary adventure by Nanda Journeys. I learned that the best of Kerala’s cuisine is to be found at the homestays, the food cooked by mama or grandma, recipes passed on through the ages and each cooked with that extra portion of love and soul. Visitors who stay at these homes get an authentic Kerala experience, eating and living like a local. They also get three full tasty meals a day and will often eat with the family. The homestays are as varied as the spices that show up in Kerala dishes. One we visited was on a 100 plus acres rubber plant farm and the other on a 35 acre farm that grew it all: Bananas, coconuts, curry leaves, cloves,cardamom, cinnamon, ginger, peppers and more.

The food came from the back yard to the table and the fish from the river just feet away. The freshness of the cuisine was palpable, the flavors banging, the joy from each tasty bite expressed through the quiet as we ate and satisfying smiles from all as we finished every soulful bite on our plates.

Chef Arun on the Kerala culinary journey: “We spent 10 days in a region of India that is very connected to the land, to what they eat and what they grow.  You have a people that are very proud of their culture and eager to share it and teach it. We got to experience the whole food story here in Kerela for example picking pepper corns from a tree and seeing them evolve from bright and green to a biting black and later to a bowl of prawn pepper fry.”

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Kerala Backwaters cruise

Expect the flavors and spirit of Kerala to show up with a California sensibility soon on the DOSA SF menus.  Perhaps Appam – the coconut flavored bread eaten with the Kilcutty Chicken Curry or a local fish cooked with Kerala spices wrapped in a banana leaf.

I cannot wait to return to Kerala for another food seeking mission but for now DOSA SF, closer to home will give me and you the opportunity for a yummy taste of Kerala. Every single Kerala dish an inviting spice party on your palate.

Enjoy my tasty “chaat” with DOSA’s Executive Chef Arun Gupta & owner Anjan Mitra. A big heartfelt thanks to them both for being my travel companions on this trip that took them to their ancestral home – India and to the heart of their native Indian cuisine.

Cheers, Liam!

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Grilled Striped Bass With Moilee Sauce
Serves 4

Ingredients:

  • 1 medium (~4-5 striped bass gutted fileted and pinboned with the scales left ON)
  • —placeholder for Kerala marinade—-
  • 1 bunch cilantro washed and dried.
  • 1 TBSP ginger, finely grated
  • 1TBSP garlic finely chopped
  • 1 Jalapeño finely chopped with seeds
  • 1 Thai chili finely chopped
  • 2 medium ripe tomatoes (one chopped and one puréed)
  • 3/4 cup sliced shallots
  • 1/4 tsp turmeric powder
  • 1 tsp cumin powder
  • 1tsp coriander powder
  • 1/2 tsp chili powder
  • 1/4 tsp fenugreek seeds
  • 60 ml unsweetened coconut milk
  • 5 of curry leaves
  • Salt to taste
  • Water as needed
  • Coconut oil for cooking as needed

Fish Marinade Ingredients:

  • 1.5 cups coconut vinegar (sub white wine vinegar if coconut vinegar is not available
  • 1 small red onion thinly sliced
  • 8 dried red chilis
  • 6 garlic cloves smashed
  • 1 TBSP ginger freshly grated
  • 1 tsp black peppercorns
  • 1/4 tsp coriander seeds
  • 4 cloves
  • 1/tsp cinnamon powder
  • 1 TBSP desiccated coconut

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Instructions:

  1. Combine all ingredients except dessicated coconut and let sit for 2 hours or up to one day.
  2. In a small food processor purée until smooth. Fold in coconut and apply to fish. This marinade can hold for up to one week.
  3. For the fish season well with salt and ground black pepper. Apply marinade thoroughly and let sit for an hour

Moilee Sauce Instructions:

  1. In a medium stockpot, and heat coconut oil on medium high until oil is shimmering
  2. Add garlic and ginger and cook, stirring constantly until lightly browned.
  3. Add jalapeno and fenugreek seeds and cook until fenugreek is lightly browned- this will help eliminate bitter flavor
  4. Add shallots and cook, stirring constantly until shallots are golden brown, approximately 5-7 minutes
  5. And curry leaves and continue to cook until mixture is dark brown (not burnt) actively scraping and stirring any brown bits from the bottom of the pan. Approximately 5-7 minutes
  6. Add chopped and puréed tomatoes and cook for 2-3 minutes or until raw flavor is gone
  7. Combine powdered spices with 1/2 cup water and pour mixture into pot. Turn heat to low and cook 4-5 minutes
  8. Add coconut milk and continue to cook on low heat for 10-15 minutes. If sauce looks to be getting too thick add water
  9. Season to taste with salt and fresh lime juice

To cook the fish:

  1. Using a gas or charcoal grill place filets on hottest part of the grill scale side down.
  2. Cook for 5-7 minutes until fish is 80 percent cooked. Place cilantro on grill creating two separate beds for the fish filets to lie on and flip filets into cilantro.
  3. Continue to cook for 1-2 minutes or until fish is cooked through.
  4. The scales on the fish should tighten up and even blacken. This will help keep the fish’s moisture and also keep the fish from sticking to the grill. When the fish is cooked the flesh should flake write off the skin which should not be eaten.
  5. Serve with Moilee sauce and rice as well as chutneys and mango pickle if desired.
  6. (Note: if you do not have a grill you can substitute scaled filets of striped bass and bake fish in the oven wrapped in a banana leaf or aluminum foil until fish is cooked through 12-15 minutes depending on thickness)

CONTACT:
DOSA on Valencia
995 Valencia Street
San Francisco, CA 94110
(415) 642-3672
www.dosaSF.com

Dosa on Fillmore
1700 Fillmore Street
San Francisco, CA 94115
(415) 441-3672
www.dosaSF.com