Sucheta contributes to AFAR, Travel+Leisure, TIME Magazine, Atlanta Magazine, AAA, Conde Nast Traveler, CNN, Southern Living, Fodor’s Travel, Marriott Bonvoy Traveler, HuffPost, Thrillist, Georgia Trend Magazine, Khabar, and others. Read her latest stories below…
To work with Sucheta for editorial coverage and press trips, contact Sucheta. You can also download the media kit.
For Cuisine Noir Magazine. October 2018. Are you curious about traveling to countries that are particularly known for their UNESCO designated sites? Lazare Eloundou Assomo, deputy director of the World Heritage Centre, provides some insight into how the United Nations Educational, Scientific and Cultural Organization (UNESCO) works. UNESCO seeks to encourage the identification, protection and preservation […]
For Cuisine Noir Magazine. Oct 2018. If you don’t want to wait around to sync schedules with your parents, family or friends, you don’t have to. With technology at their fingertips and transparency among travelers, women are more empowered than ever to travel the world on their own. Moreover, the rewards are a more enriching […]
For Cuisine Noir Magazine. October 2018. Next time when you sit at a bar or browse the wine racks at your neighborhood wine retailer, expand your horizon beyond the well-known wine growing regions of the world. Most of us gravitate towards the familiar French, Italian, South African or Argentinean bottles for a little flavor of […]
For CheapOAir Miles Away. January 2018. Are you desperately in need of some sunny beaches, dancing in the streets, and meeting some of the friendliest people on earth? Is seeing the largest carnival in the world on your bucket list but the high travel costs scaring you off? Follow these essential tips so that you […]
If you have never been to Brazil, your only experience of Brazilian Food may have been at one of the upscale Brazilian steakhouses that seem to be popping up all around the world. These all-you-can-eat restaurants are known as Rodizios. They serve a scrumptious salad buffet, side items and a constant flow of meat preparations, […]