Azerbaijani cuisine is a vibrant blend of Persian, Turkish, and Russian influences, shaped by the country’s location at the crossroads of Europe and Asia. With centuries of trade and cultural exchange, Azerbaijan has crafted a culinary identity marked by fragrant pilafs, hearty stews, and exquisite pastries. Speaking about this rich gastronomic heritage, Mir Muse Baghirzade, Sales Director at Turalux, highlights how food remains deeply woven into Azerbaijan’s traditions of hospitality and festivity.

One of the most iconic dishes is Plov, the national rice dish infused with saffron, tender meats, and dried fruits like apricots and raisins. Every region of Azerbaijan adds its own variation, making each serving unique. Festivals like Novruz, the Persian New Year, further enrich this culinary landscape. Traditional sweets such as Pakhlava, a nutty, honey-laden pastry, and Shekerbura, crescent-shaped treats filled with nuts and sugar, are commonly prepared during this time, symbolising happiness and prosperity. Often, families come together to create these desserts, reinforcing the communal spirit.

Tea drinking is another cornerstone of Azerbaijani hospitality. Served in pear-shaped glasses without milk, tea plays a role in social gatherings and even marriage customs, where unsweetened tea is traditionally a polite rejection of a proposal, while sweetened tea signals acceptance. From weddings to casual meetings, tea fosters connection and warmth.

The nation’s diverse geography contributes to distinct regional flavours. The northwestern regions of Sheki and Ganja, influenced by Persian cuisine, are famous for Sheki Pakhlava and Piti, a lamb stew with chickpeas, saffron, and chestnuts. In the south, Lavangi—chicken or fish stuffed with walnuts, onions, and dried fruits—is a local favourite, enriched by the area’s abundance of citrus fruits, pomegranates, and persimmons.

In Baku, the capital, culinary influences from Persian, Turkish, and Russian traditions blend seamlessly. With its Caspian coastline, Baku is well known for seafood dishes, including fish kebabs, Balıq Lavangi, and sturgeon caviar. The city’s cosmopolitan nature is also reflected in its Turkish-style kebabs and flatbreads. Meanwhile, the autonomous republic of Nakhchivan remains deeply rooted in Persian and Middle Eastern culinary practices, offering lamb dishes, dried fruits, and traditional tandoor-baked bread.

Azerbaijani cuisine continues to reflect the country’s commitment to hospitality, where communal meals bring families and friends together. Local produce from the nation’s fertile land enhances the freshness and nutritional value of its dishes. Traditional cooking methods such as clay pot baking and slow cooking preserve both flavour and cultural authenticity.

Today, Azerbaijani cuisine is making waves globally, with dishes like plov, kebabs, and pakhlava gaining popularity in international markets. Whether savouring the aromatic plov of Baku or the sweet pakhlava of Sheki, Azerbaijani food remains a celebration of history, hospitality, and culinary artistry.

Banyan Tree Krabi has announced the appointment of Ammaraporn Duangphophim, also known as Chef Emma, as its new Executive Sous Chef. A seasoned culinary professional, Chef Emma brings over 15 years of experience from some of Thailand’s most prestigious hotels and restaurants. Originally from Bangkok, she holds a bachelor's degree in Hotel Administration and has worked in renowned establishments such as Avani+ Mai Khao Phuket, Anantara Desaru Coast Resort & Villas in Malaysia, and the Royal Orchid Sheraton Hotel in Bangkok.

In her new role, Chef Emma will oversee operations at the resort’s three dining venues: The Naga Kitchen, an all-day dining space with international cuisine; Saffron, Banyan Tree’s signature Thai restaurant; and Kredkaew Bar, a beachfront dining spot. She joins a team dedicated to sustainability, focusing on locally sourced ingredients from farmers, fishermen, and distributors to create dishes that reflect the region’s rich culinary heritage.

Excited about her new journey, Chef Emma expressed her enthusiasm for enhancing the luxury hospitality experience at Banyan Tree Krabi, emphasizing exceptional food, service, and wellness. She aims to incorporate traditional southern Thai recipes into her creations while refining her expertise in sustainable gastronomy.

One of the resort’s standout dining experiences is the Bird’s Nest—three elevated dining pods perched among the trees, connected to Saffron by a short walkway and accessible via a scenic electric funicular. This unique setting offers guests breathtaking views of the Andaman Sea while enjoying exquisite cuisine.

Nestled along the serene Tubkaek Beach, Banyan Tree Krabi is a luxurious retreat featuring 72 pool suites and villas, including an opulent seven-bedroom Presidential Beachfront Pool Villa. The resort is surrounded by lush national parks, offering a tranquil escape with world-class amenities such as a beach club, a fitness center, a kids' club, and the award-winning Banyan Tree Spa Krabi.

With Chef Emma at the helm, Banyan Tree Krabi’s culinary offerings are set to reach new heights, promising an unforgettable dining experience that seamlessly blends tradition, innovation, and sustainability.

Red Dot Representations, a leading name in international destination marketing, has joined forces with Thang Long International Travel & Trade Investment JSC (Thang Long Tours), one of Vietnam’s top destination management companies. This partnership is set to introduce Indian and global travelers to Vietnam’s rich cultural experiences, breathtaking landscapes, and personalized travel offerings.

With Vietnam emerging as a sought-after travel hotspot, particularly among Indian tourists, this collaboration will leverage Red Dot Representations’ expertise to position the country as a go-to destination for leisure, adventure, and MICE (Meetings, Incentives, Conferences, and Exhibitions) travel. Travelers will gain exclusive access to Thang Long Tours’ locally immersive itineraries, crafted to offer an authentic experience beyond mainstream tourism.

Thang Long Tours, known for its philosophy of helping travelers "experience truly like the locals," curates tailor-made journeys that showcase Vietnam’s heritage, scenic beauty, and vibrant local life. The company collaborates with accommodation providers and excursion organizers to deliver seamless travel experiences that leave a lasting impression.

Sharing his thoughts on the partnership, Prabhakar Kamat, Business Head at Red Dot Representations, said, "We are thrilled to collaborate with Thang Long Tours to bring uniquely personalized Vietnam experiences to global travelers. Vietnam’s diverse landscapes, cultural richness, and warm hospitality make it a must-visit destination, and with Thang Long Tours’ deep-rooted knowledge of the region, we aim to craft unforgettable journeys for our clientele."

Echoing this sentiment, Emma Le, Inbound Director at Thang Long Tours, added, "Vietnam’s charm lies in its vibrant culture, storied history, and unparalleled hospitality. Through our partnership with Red Dot Representations, we look forward to showcasing Vietnam in a way that goes beyond traditional tourist trails, offering Indian travelers a truly immersive experience."

As Vietnam’s tourism industry continues to flourish, this collaboration is set to redefine how travelers experience the country, offering a perfect blend of adventure, heritage, and local flavors.