Let’s face it, none of us will be heading to far flung climes for a while. So as we take our holidays closer to home for the foreseeable future, there’s time to fantasise about where we will go when we’re released from the pandemic’s shackles.

Masala dosa at the Taj Mahal Palace, Mumbai, India. I tasted my first of these long, crispy pancakes at a leisurely breakfast time at the Renaissance Hotel in Goa. I’m a fan of eating a local dish for breakfast, often to the bemusement of my travelling companions, and happy to eat curry at any time of day. The dosa fitted the bill to perfection. A long and almost transparently thin pancake, it is made from a rice batter and cooked on a fiercely hot griddle; then it’s stuffed with a tongue-tingling combination of cooked potato, onions and spices. Then it’s served with a chutney and sambar, a thin soup-like mix made from lentils, vegetables. And where will I eat this sublime dish? One day, when I’m allowed – at one of Mumbai’s finest hotels, The Taj Mahal Palace.

And with time to dream, I made a list of some of my ‘What I’ll Be Eating Where’ destinations in the future. 

I didn’t make it in 2009, it was too soon after the attacks, but I’ve seen ‘Hotel Mumbai’ and it only makes me more determined to go.  Taj Mahal Palace, Apollo Bandar, Colaba

Dim sum platter at Yan Tooh Heen, Kowloon, Hong Kong. A perfect combination: a love of Hong Kong and dim sum. These small, steamed savoury dumplings are made with a variety of fillings, which might include one or a combination of beef, chicken and prawn. Presented in the steamer basket with a bowl of soy sauce or chill oil, they’re a perfect snack. I’ve eaten many dim sum at traditional-style restaurants in Hong Kong’s Central district where posh hotels cater for the Island’s bankers and businessmen. For many years, Kowloon, at the southern tip of mainland Hong Kong was seen as the slightly down-at-heel neighbour but now, home to many top hotels, including one of the territory’s finest – The Peninsula – the waterfront has been regenerated and looks fit for the finest dim sum restaurants in town. Situated within the 5* InterContinental Hong Kong, Yan Tooh Heen not only dishes up some mouth-watering dim sum it provides its guests with a five-star view across Victoria Harbour to Hong Kong Island. The InterContinental Hong Kong, Salisbury Road, Kowloon

A cinnamon bun in Copenhagen. On a Friday in London’s financial district some of the guys would head out for an end-of-week treat to Ole & Steen, a real Danish bakery. They’d come back with bags overflowing with flaky sticky treats to power us through the rest of the day. It was here that I discovered a cinnamon bun is a thing of true wonder, a classic snail-shaped pastry made from the flakiest dough topped with a delicately frosted glaze. Of course the best place to eat them is in their native habitat and that is Juno the Bakery. Situated in Copenhagen’s trendy Osterbro district it draws big crowds so get there early.  Juno the Bakery, Arhusgade, Copenhagen

Prawn laksa at Song River Seafood, Georgetown, Penang, Malaysia. This spicy noodle soup with vermicelli noodles, chicken, prawn or fish has its origins in the Chinese dishes brought by migrants to the Malay Peninsula in the 19^th century. Today its multicultural dishes combine the rich flavours from across South East Asia known around the world as ‘Nonya’ cuisine. And where better to eat the freshest fish than overlooking the Penang Strait at this charming and unpretentious eatery. Set amongst the hubbub of daily life, this café provides an authentic ambience for visitors to Georgetown.  Song River Seafood, Gurney Drive, Georgetown

Rum punch sundowner at Spinnaker’s Beach Bar and Grill, Gros Islet, St Lucia. Thank you Caribbean islands for this very fine tipple. St Lucia is a tranquil, laid-back island with stunningly beautiful ocean vistas at every turn so it’s hard to pin down the very best place to try its rum punch. Spinnaker’s would certainly be in the running – come on foot, come by sea to experience the colours of the Caribbean Sea as the sun languidly dips below the horizon. Said to have been imported from India centuries ago, the rum punch unquestionably belongs to the beautiful islands of the Caribbean archipelago. There are lots of recipes the simplest goes like this

1 part sour: lime juice, 2 parts sweet: sugar or maple syrup, 3 parts strong: a good dark rum like Jamaica’s own Mount Gay, 4 parts weak: water and/or ice. Serve in a tall glass topped with Angostura bitters and nutmeg.  Spinnaker’s Beach Bar, Gros Islet, St Lucia

Lobster thermidor at Bun Thit Nuong, Vietnam. For a long time on my go-to destination list, Vietnam still retains the influence that dates back to French rule in the 1800s. It’s still an ever so tiny bit of France in Asia. In its bigger cities, the French influence is seen in its architecture and cuisine, which explains why the French classic lobster thermidor still features on the menus in seafood restaurants. This age-old recipe that combines cooked lobster, egg yolks and brandy stuffed into the crustacean’s shell takes its name from a French revolution, but it takes on a new perspective with eaten beside the crystal waters of Hua Hin Bay. Alfresco dining with a twist at Bun Thit Nuong, Quy Nhon