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Daily Shot is National Geographic Traveller India’s daily photo contest.
" THEME : GLOCAL GRUB "
Come summer, and the whole of Odisha switches over to pakhala for #lunch, as showcased in this frame. Served in a kansa bowl, with saag, aloo chakta, baigana poda and fried fish among other accompaniments, this working-class dish is now a hit at upscale restaurants, too.
On your next visit to North China, sample Mantou, a sweet bun made in bamboo steamers often served with stir-fried veggies or chilli crab. Mangalika Ghosh's picture from Yangshuo is our #GlocalGrub pick of the day.
Festive foods are an instant draw that bring communities together. Nikhil Sawant's shot of modaks—a simple konkani sweet made with coconut jaggery in a steamed rice shell—is our pick for the day.
A sumptuous spread of sadya is typically served on a banana leaf in most homes in Kerala. A V Ranganadham's memorable meal in Thekkady consisted of matta red rice, parippu, sambar, rasam and pachadi among others.
In Bengali, kumro patay chingri bhapa roughly translates to prawn steamed in pumpkin leaves. For today's Glocal Grub submission, Toya Sarkar shared this photograph of the dish, which derives its bright yellow hue from mustard that she cooked at her home in Kolkata.
Egg kothu parotta is a sought-after street food in Madurai, Tamil Nadu. For today's Glocal Grub, A. Sesha Raja Sankaran photographed a hawker cooking the delicacy with shredded parotta tossed in a sauteed onion-tomato spiced mixture, scrambled eggs and salna.
Misal pav is the rustic heart of a Maharashtrian breakfast. Vaishali Joshi sampled the snack with piping hot dal bhajiya at a street-side food stall in Nakshatrawadi near Aurangabad.
"Nothing is better than a home-cooked pahadi meal in Uttarakhand winters," writes Richa Chaube. Her photograph of a Kumaoni spread includes jholi-bhath, bhat ke dubke and saag enjoyed with fresh homegrown oranges.
Sachertorte, supposedly an accidental invention of a royal Viennese kitchen in the early 19th century, has today become a permanent fixture in coffee houses across Austria. Sheetal Verma sampled the legendary chocolate cake layered with apricot jam that is served with a dollop of unsweetened whipped cream at Hotel Sacher in Vienna.
In Tamil Nadu, the palmyra fruit kernel—locally called Nungu—is a summer delight. Rishi Kumar’s NH 47 find is opened with a sharp knife to reveal three gelatinous pods, perfect for an afternoon snack.
Kerala's umami-rich platters are an instant draw for locals and tourists alike. If you find yourself at the beach town of Varkala, savour a freshly cooked seafood platter that boasts a rich assortment of fish, prawns and squid, served with salad and fries.
In the bylanes of the Dargah Hazratbal, Srinagar, Haelweh Paratheh satiate a sweet and savoury tooth. For our #GlocalGrub theme, Sheikh Huzaif shares a photograph of the unique flatbread known for its 60cm diameter.
A riverfront jaunt across Malaysia's Maleka brought Debala Bhattacharjee face front with Durian Cendol. The pungent burst of Durian, interlaced with a worm-like jelly made from rice flour and shaved ice soon became a treat for the tongue on a hot afternoon, she recounts.
No trip to the desert state is complete without devouring a serving of the quintessentially Rajasthani dal tadka and baati, baked over the ambers of dried cow-dung.
In Southern Thailand, heaps of chopped garlic, some fish and oyster sauce, a couple of eggs and stir fried Lieng or malingo leaves create flavourful magic. The traditional preparation of Bai Lieng Pad Kai is a must try.
This scrumptious sugar-dusted Moroccan chicken pie makes for an unmissable pick. Tara Lowry digs into B'stilla in Chefchaouen and shares the photograph which becomes our #GlocalGrub feature for the day.
No trip to Gujarat is complete without a taste of jalebi and fafda, considered an iconic regional pairing. Lakshya Sharma's breakfast spread from a kitchen in Ahmedabad is our Glocal Grub entry.
On an early morning stroll through Siab Bazaar, the largest bazaar in Samarkand, Uzbekistan, Rasika photographed local vendors selling pillowy Samarkand naan. The scene unfolds almost identically everyday.
Food and culture often transcend borders. Koreatown in New York City is a fitting example. Tanisha Kalra relished gobdol bibimbap—a traditional Korean bowl of mixed rice and seasoned vegetables, topped with sliced meat and a fried egg—served in a stone bowl.
Singapore's food is a reflection of its immigrant culture. Often referred to as the country's national dish, the Singapore chicken rice or the Hainanese chicken rice has its roots in southern China's Hainan province. Ritu Saini photographed this humble preparation made of poached chicken and rice seasoned with chicken stock, served with chilli sauce and cucumber slices at the crowd-favourite Kim San Leng Hawker Centre.
Besides grand monuments and cultural delights, Kolkata's unmissable offerings include alur chop, often devoured with puffed rice or a piping cup of tea. Soumyaditya Mukhopadhyay photographed this tantalising treat whilst seeking shelter at a hole-in-the-wall stall as the rains pitter-pattered in a symphonic background score.
Outside the shrine of Fushimi Inari-taisha in Kyoto, vendors dish up lip smacking takoyaki—a dumpling-like fritter that makes up an integral part of the Japanese street food culture. Octopus—a key ingredient in the prep—is freshly diced and kept on display at a stall before being added to the dish. Srijata Chakraborty's photograph is our entry for today's Glocal Grub.
It is a common sight to see simit—a sesame-seed speckled bread—on display at street food stalls in Turkey. On a trip to Istanbul, Jaikishan Kothari and Siddhi Patwa photographed vendors selling these Turkish bagels that are relished alongside a hot cup of Turkish tea for breakfast.
A traditional Vietnamese breakfast served during at local stay, comprising the famous Vietnamese pho—a big bowl of rice noodles dipped in piping hot broth and a choice of meat, served with a pile of bean sprouts, basil, cilantro, chopped red jalapeno pepper and lime wedges—and some traditional coffee to wash down the explosion of flavours and textures.
On her trip to Fort Kochi, Avidha Raha interpreted Aikura Fry, a local favourite, in her own way, encapsulating the act in this shot. "This photograph was possible because I bought raw fish and fried it in the nearby restaurant who were kind enough to lend me their plate and cutlery as I savoured the fish and watched more fish being caught."
Pillowy and textured, siddu is a staple in regional Himachali cuisine. A steamed bun with a filling of poppy seeds, almonds, and walnuts served alongside tangy mint chutney and a portion of ghee, it is had by locals in the winter as a fortifying first meal of the day. Sriparna Samajdar snapped this plate in Naggar during her December 2021 visit.
A stall selling pakoras and other fritters made with bhang (an edible preparation of cannabis) in the holy city of Rishikesh, Uttarakhand on the eve of Mahashivratri, the Hindu festival in honour of Lord Shiva. Send us your entries with #GlocalGrub in the subject line on firstname.lastname@example.org.
We invite you to share photographs of tantalising regional treats that best represent regional fare all over the world. It could be a fiery preparation of katla fish served on a banana leaf at a hole-in-the-wall restaurant in Karnataka, Galician-style tuna empanadas in Spain, or a humble portion of siddu with a side serve of mountain views in Himachal Pradesh. Send us your entries with #GlocalGrub in the subject line on email@example.com.
Click a Theme-based Picture
Food trails are recipes to flavour a lifetime. For our next #DailyShot contest, we invite you to share photographs of tantalising regional treats that best represent regional fare all over the world. It could be a fiery preparation of katla fish served on a banana leaf at a hole-in-the-wall restaurant in Karnataka, Galician-style tuna empanadas in Spain, a humble portion of siddu with a side serve of mountain views in Himachal Pradesh, delish Mexican pozole or festive-special roasted silkworms found only in Guwahati. No cuisine is off the table. Send us your entries with #GlocalGrub in the subject line on firstname.lastname@example.org
Entries that best do justice to the theme will be featured on Nat Geo Traveller India’s homepage and across all our social media.
In addition, three monthly winners will be selected by our in-house photo experts. These winners will be declared at the end of the contest. Follow us on Facebook, Twitter and Instagram to keep track of the winners, but don’t worry if you miss the announcement; you will also be notified by email if you are selected.
Send Us Photos
Feel free to experiment with moods and subjects; we like unusual and striking points of view. So send us your favourite photos of structures that make an impact along with detailed information about where the picture was taken and what is happening in the photo. Do tell us the story behind the photograph, so we can share it with our readers when you win.
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