Best for Jain Food: Dubai (Govindas, Sai Dham – zero stress)
Best Budget Value: Vietnam/Thailand (USD 80-120 for 5 days)
Best for Large Groups (100+ pax): Dubai (hotels understand Indian catering)
Best for Peace of Mind: Dubai (staff understand requirements, no fish sauce)
Best for Adventure & Variety: Thailand (if you navigate carefully)
Most Challenging: Vietnam (limited options, needs planning)
The One-Line Summary:
“We have 80 vegetarians from Gujarat. Where should we go – Thailand, Dubai, or Vietnam?”
After organising dealer incentive trips across Asia for over a decade, I’ve learned that choosing the right destination for Indian vegetarian groups isn’t about which country has better beaches or cheaper hotels. It comes down to one critical factor: Can your group eat well without constant worry?
Last month, I had three different corporate groups travelling simultaneously—one exploring Thailand’s islands, another experiencing Dubai’s luxury, and a third discovering Vietnam’s charm. All three had strict vegetarian requirements, and they had completely different experiences.
Beyond the glossy brochures and generic travel advice, let me share what happened.
Rajesh called me two days into his Phuket incentive trip, frustrated. “The hotel said everything was vegetarian, but my people are finding shrimp paste in the ‘vegetable’ curry. Half the group is now eating only plain rice and fruits.”
This wasn’t incompetence. It was a culture clash. In Thailand, “vegetarian” includes fish sauce the way Indian cooking includes salt – it’s so fundamental that locals don’t even mention it. The hotel chef genuinely believed he was serving vegetarian food.
We salvaged the trip by switching their remaining dinners to Saras Pure Vegetarian in Patong – a dedicated Indian restaurant where fish sauce doesn’t exist. But the first two days were stressful, and Rajesh’s feedback forms showed it.
Thailand’s Challenge: The fish sauce problem is real. Even restaurants claiming “vegetarian” often use nam pla (fish sauce), oyster sauce, or shrimp paste as base flavourings. You need dedicated Indian vegetarian restaurants, and they exist mainly in tourist areas.
(45 pax, including 12 Jains)
Priya’s Dubai trip was different. Her biggest challenge? Deciding between too many good options. “We ate at Govindas twice because the Jain members loved it, but honestly, we could have tried a different place every day.”
The group’s WhatsApp was filled with food photos – perfect thalis, authentic paneer dishes, even the picky eaters were happy. One delegate posted: “First international trip where I’m not worried about what’s in my food.”
Dubai’s advantage is cultural. The large Gujarati expatriate community means restaurants genuinely understand Jain requirements. When Priya said “no onion, no garlic,” the staff didn’t look confused – they nodded and listed their Jain-friendly dishes.
Dubai’s Reality: It’s expensive, but it works. Pure vegetarian restaurants understand Indian requirements completely. Jain food is available and authentic. The peace of mind costs more, but for strict vegetarians, it’s worth every dirham.
Amit’s Vietnam experience fell somewhere between Thailand’s challenge and Dubai’s ease. “We found good restaurants,” he told me, “but it required research and clear communication. And honestly, we just accepted we’d eat at Baba’s Kitchen in three different cities because it was reliable.”
His group’s learning: Vietnam has fewer Indian restaurants overall, but the ones that exist are decent. The real trick was managing expectations. They couldn’t be picky about cuisine styles or ambience – if Gujarat Restaurant in HCMC had availability for 35 people, you booked it and were grateful.
Vietnam’s Position: The budget-friendly middle ground. Not as easy as Dubai, not as tricky as Thailand. Requires more planning, offers less variety, but provides authentic Indian food at Thailand-like prices.
Thailand: Fish sauce (nam pla) is to Thai cooking what salt is to Indian food. Even “vegetarian” fried rice often contains it. Oyster sauce and shrimp paste create additional landmines. Thai vegetarian (jay food) uses mock meats that may have fish-based flavourings.
Solution: Stick to dedicated Indian vegetarian restaurants. Learn the Thai phrase “mai sai nam pla” (no fish sauce), but don’t rely on it completely. Verify everything.
Dubai: No fish sauce culture. Halal dietary laws mean clear separation of ingredients. Vegetarian actually means vegetarian. The challenge here is cost, not contamination.
Vietnam: Similar to Thailand but slightly less pervasive. Vietnamese Buddhist vegetarian food is different from Indian vegetarian food. However, communication is harder, so verifying ingredients requires more effort.
Winner for Peace of Mind: Dubai, hands down. Winner for Adventure: Thailand, if you’re willing to navigate carefully.
I’ve worked with Jain groups from Surat, Rajkot, and Mumbai. Their requirements aren’t just preferences – they’re non-negotiable. No onion, no garlic, no root vegetables. Here’s what each destination offers:
Dubai: The Jain Haven
Govindas in Karama is ISKCON-run, meaning completely sattvic (no onion/garlic anywhere). Sai Dham in Oud Metha specialises in Jain thalis. When you say “Jain food” in Dubai, restaurant staff understand immediately.
I’ve seen Jain families tear up at Govindas, not because the food was extraordinary, but because they could relax completely. No questioning ingredients, no worrying about cross-contamination, no explaining dietary requirements repeatedly.
Thailand: Extremely Limited
Govinda’s in Bangkok (ISKCON) is your only reliable Jain option. That’s it. For a week-long trip, this means either eating at the same place multiple times or compromising on dietary requirements.
One Jain group I worked with brought their own khakra, thepla, and dry snacks for the entire week. They ate main meals at hotels (customised without onion/garlic) and supplemented with their own food. It worked, but it wasn’t ideal.
Vietnam: Even More Limited
Rasoi in Hoi An claims Jain food capability, but I’d verify extensively before booking. Gujarat Restaurant in HCMC might accommodate with advance notice. For large Jain groups, Vietnam requires hotel catering with very detailed specifications.
Jain Food Winner: Dubai, without question. Thailand is manageable with planning. Vietnam is challenging.
After eating at 50+ Indian restaurants across these three countries, here’s my honest assessment:
Thailand: When you find good Indian vegetarian food in Thailand (like Saras in Bangkok or Gujarat in Pattaya), it’s genuinely good – comparable to mid-range restaurants in Mumbai or Ahmedabad. The Gujarati thalis at Saras made one delegate from Vadodara emotional: “This tastes exactly like my mother’s cooking.”
But quality varies wildly. Tourist-trap places serve “Indian curry” that’s basically Thai curry with curry powder. You need to know which restaurants to trust.
Dubai: Consistently good. Even average Dubai Indian restaurants maintain decent standards because they’re competing for a knowledgeable Indian customer base. You won’t find the absolute best Indian food outside India here, but you also won’t find terrible food claiming to be Indian.
The upscale options (like Avatara at Atlantis) offer Michelin-level experiences if budget allows.
Vietnam: Honest but limited. The Indian restaurants that exist serve authentic food because they can’t fake it – the competition is too small and word spreads fast. Gujarat Restaurant’s Gujarati thalis are legitimate. Dalcheeni’s Mughlai cuisine is refined.
But you’re choosing from 5-6 reliable places per city instead of 20-30 in Dubai or 15-20 in Thailand.
Authenticity Winner: Dubai for consistency. Thailand for highest highs (and lowest lows). Vietnam for honest, limited options.
Let me break down what 50 vegetarians actually spend across a 5-day trip:
Thailand: The Value Champion
Budget accommodations available. Street food (carefully selected) extends options further.
Dubai: The Premium Experience
Everything costs more, but quality justifies it. Hotel catering adds 50-100% to costs.
Vietnam: The Middle Path
Similar to Thailand for food, cheaper for hotels and tours.
Budget Winner: Vietnam edges Thailand slightly. Dubai costs 2-3x more.
Small Groups (15-30 pax): All three destinations work. You can find restaurants to accommodate this size everywhere.
Medium Groups (30-60 pax):
Large Groups (60-150 pax):
Very Large Groups (150+ pax): Hotel catering only, regardless of destination. Dubai hotels most experienced with Indian dietary requirements.
English Proficiency:
Understanding “Indian Vegetarian”:
This matters more than you think. When you’re managing 80 people and the restaurant serves something with fish sauce after you specifically said “no fish,” the stress isn’t worth the savings.
Let me take you inside three representative restaurants – one in each country – that perfectly exemplify what to expect.
The Setting: Sukhumvit Soi 20, Bangkok’s busy restaurant district. Small shophouse with AC, plastic chairs, purely functional decor. Nothing fancy, but spotlessly clean.
The Experience: I walked in with a 45-person group from Rajkot. The owner, originally from Mumbai, saw us coming and immediately cleared the back section. No reservation, no problem – they’re used to Indian tour groups.
The menu is Gujarati-heavy: dhokla, thepla, undhiyu, and kadhi. The thali (THB 220 / USD 6) comes with 4 sabzis, dal, kadhi, 4 rotis, rice, salad, papad, and chaas. It’s served on a stainless steel plate, exactly like eating at a friend’s house in Ahmedabad.
The Reality Check: It’s 100% pure vegetarian, so zero fish sauce worries. The food tastes authentic – one woman from Rajkot declared it better than some restaurants back home. But it’s crowded, service is slow during rush hour, and ambience is basic.
Best For: Groups who prioritize authentic Gujarati taste and pure vegetarian status over fancy settings. Budget to mid-range corporate groups.
The Challenge: The Location has limited parking. For groups over 60, you’ll need to wait for tables or make advance booking. And it’s just one restaurant – you can’t eat there every day without variety fatigue.
Cost for 50 people: THB 11,000-13,000 (USD 300-360) for a full meal with drinks.
The Setting: Karama district, in a converted villa behind Bur Juman Centre. Walking in feels like entering an Indian ashram – peaceful, clean, with soft devotional music playing.
The Experience: I brought a 28-person Jain group from Surat here. The moment we said “Jain,” the staff smiled knowingly. “We don’t use onion, garlic, or root vegetables anywhere in our kitchen,” the manager assured us. “Everything is sattvic.”
The thali (AED 35 / USD 10) was simpler than Saras but meticulously prepared: dal without tadka, paneer curry without onion base, sabzis using tomato puree and traditional spices, perfectly soft rotis. The Jain members weren’t just satisfied – they were emotional. One elderly gentleman said, “I can finally stop asking questions.”
The Reality Check: It’s more expensive than Thailand, portions are moderate, and the location requires taxis (not walking distance from most hotels). But for strict Jain groups, this is peace of mind you can’t price.
Best For: Jain groups, strict vegetarians, groups willing to pay extra for zero-worry dining. Corporate groups with good budgets.
The Challenge: Capacity is limited (50-60 max). During peak lunch hours, even small groups might wait. Book ahead.
Cost for 30 people: AED 1,400-1,800 (USD 380-490) for a full meal with drinks.
The Setting: Small corner restaurant in District 1, HCMC. Tiny space with maybe 12 tables, walls covered with HappyCow reviews and certificates. Run by an Indian family who moved to Vietnam 15 years ago.
The Experience: I sent a 35-person group here because it’s one of three reliable pure vegetarian options in the city. They arrived without booking (my mistake) and the owner somehow made it work – combining tables, adding plastic stools, serving in shifts.
The food was authentic Gujarati – rotli, shaak, dal, rice, and khichdi. Portions were generous, prices reasonable (VND 150,000 / USD 6 per thali). The delegates WhatsApped me photos: “Found home food in Vietnam!”
The Reality Check: It’s cramped. Zero ambience. Service is slow when busy. But it delivers on the fundamental promise: pure vegetarian, no fish sauce, authentic Indian taste.
Best For: Budget-conscious groups, smaller groups (under 40), travellers who prioritise food quality over dining atmosphere.
The Challenge: Limited capacity and slow service. For groups over 40, split across multiple sittings or choose another day. Also, it’s one of the very few options, so if this is full, alternatives are limited.
Cost for 35 people: VND 5,250,000-6,300,000 (USD 210-250) for a full meal with drinks.
Backup Options When Plans Fail
Thailand: Scattered pure veg restaurants mean that if your primary choice is full or closed, finding alternatives requires driving across the city. Bangkok has options; Phuket has fewer; smaller towns have almost none.
Dubai: Multiple pure veg restaurants in the Karama and Bur Dubai areas. If Govindas is full, Sai Dham is 15 minutes away. Hotel concierges know Indian restaurants well.
Vietnam: Very limited backups. If the Gujarat Restaurant is closed, you’re looking at hotel catering or accepting a mixed-kitchen restaurant with careful ordering.
Winner: Dubai, for reliable backup options.
Corporate groups often arrive late due to flight delays. Finding a vegetarian dinner at 10 PM is harder than you’d think.
Thailand: Many Indian restaurants close by 10:30 PM. 24-hour options are predominantly Thai food (fish sauce alert).
Dubai: Several Indian restaurants open till 11 PM-midnight. Hotel room service is reliable.
Vietnam: Most Indian restaurants close by 10 PM. Late arrivals mean hotel food only.
This is rarely discussed but absolutely critical. Managing food for 80 vegetarians is stressful. Which destination makes it easiest?
Dubai: Lowest stress. Clear communication, understood requirements, reliable options.
Thailand: Medium stress. Requires vigilance, constant verification, but is manageable with knowledge.
Vietnam: Higher stress. Limited options mean less flexibility when problems arise.
Perfect For: Mid-budget dealer incentives, younger groups, beach lovers, and groups open to adventure.
Deal-Breaker: Strict Jain groups, very large groups (100+), groups unwilling to adapt.
Perfect For: High-end dealer incentives, Jain groups, luxury corporate retreats, and groups where food stress would spoil the experience.
Deal-Breaker: Tight budgets, groups wanting beach destinations, and cost-conscious companies.
Perfect For: Budget corporate tours, small groups, cultural enthusiasts, groups okay with limited but authentic options.
Deal-Breaker: Large groups (80+), Jain groups, groups expecting extensive restaurant variety, and last-minute planning (requires advance research).
After hundreds of groups, here’s the decision tree I use:
If you have Jain members: Dubai, regardless of other factors. Don’t compromise here.
If the budget is under USD 100/person for 5 days of food, Thailand or Vietnam. Dubai won’t work.
The group is over 80 people, in Dubai or Thailand, with hotel catering. Vietnam restaurants lack capacity.
If this is the first international trip for many, Dubai. The stress reduction matters more than cost.
The group is young and adventurous, Thailand. They’ll enjoy the challenge and variety.
If you want the best food-to-cost ratio, Vietnam edges Thailand slightly, but requires more planning.
“Will my group complain about the food?”
Dubai: Highly unlikely. If complaints come, they’re about cost or repetitive locations, not food quality or safety.
Thailand: Possible, especially if fish sauce contamination happens. Manageable with good planning and education.
Vietnam: Moderate risk. Complaints are usually about a lack of variety rather than quality.
This matters for feedback forms, repeat business, and your professional reputation.
There’s no “best” destination – only the best fit for your specific group.
Rajesh’s Thailand group eventually had a great trip once we navigated the food challenge. Priya’s Dubai group raved about everything but mentioned the cost. Amit’s Vietnam group appreciated the value but wished for more restaurant choices.
All three groups gave positive feedback. All three would travel internationally again. But each destination required understanding its specific strengths and navigating its specific challenges.
The worst choice is picking a destination without understanding these realities. The best choice is matching destination strengths to your group’s priorities and preparing accordingly.
Your Group Profile → Recommended Destination
Dubai has the highest concentration of pure vegetarian Indian restaurants that completely understand Indian dietary requirements. Thailand has more restaurants overall but most serve mixed menus. Vietnam has the fewest options but what exists is generally authentic and reliable.
Thailand has one reliable Jain option (Govinda’s Bangkok). Vietnam has limited options that may accommodate with advance planning but verification is essential. For strict Jain groups over 20 people, Dubai is strongly recommended to avoid daily food stress.
Vietnam and Thailand offer similar pricing (USD 4-8 per meal), with Vietnam slightly cheaper for hotels and activities. Dubai costs 2-3 times more for food but offers the most stress-free experience. Best value depends on whether you’re measuring cost alone or cost-per-peace-of-mind.
All three destinations work for mixed groups. Thailand and Vietnam offer more non-veg options alongside vegetarian food. Dubai’s Indian restaurants typically serve both. The key is finding restaurants with separate kitchen facilities for vegetarian preparation.
Dubai needs least planning (1-2 weeks for group bookings). Thailand requires moderate planning (2-3 weeks to identify pure veg restaurants). Vietnam needs most planning (3-4 weeks to verify limited options and book capacities). Last-minute trips are easiest in Dubai.
Dubai wins for first-time international travelers, especially conservative groups from Gujarat or Maharashtra. Clear English communication, familiar food without worry, and less cultural adjustment make it least stressful. Thailand and Vietnam require more adaptability.
Eccentric Blogger, Traveler and Consultant.
This comparison is based on organising 100+ corporate vegetarian groups across these three destinations since 2015. Individual experiences vary based on specific restaurants chosen, group dynamics, and trip timing. Always verify current restaurant status and pricing before making final decisions.
