New Year’s Eve, it’s the event that happens once in a year but 24 times in a day. Nearly everyone rings it in on December 31st, but the mystical magic of time zones means the party lives on and on and on, hitting one little slice of the world after another.
In South-East Asia, the process of steaming a curry in banana leaves is referred to as mok, amok or ho mok. Classic ingredients include thick coconut cream and galangal (similar to ginger), with a whole heap of other deliciousness added.
Perhaps not quite so well regarded in the international ‘foodie’ community as some of its European neighbours, Turkey holds it’s own when it comes to delicious stuff to gorge on.
Popular in coastal regions of the Americas, ceviche is essentially raw fish cured in lemon or lime juice. It’s usually spiced with some kind of chilli and toppings such as onions, salt and cilantro aren’t uncommon. It goes rather splendidly with side dishes such as corn, avocado, plantain and sweet potato. Yummo.
Considered the national soup of Morocco, harira is a fragrant dish that’s traditionally consumed as the first meal for breaking the Ramadan fast. It’s believed to be of Berber origin, and Intrepid’s friends on the ground in Morocco have provided the below recipe. Splendid.
Soup gets a bad rap. Some people consider anything in liquid form a pathetic excuse for a meal. We wholeheartedly disagree, and we think you might too once you’ve had a little look at this list.
What is it that’s so irresistible about a dumpling? Putting aside the fact they’ve got the cutest name of all the food groups, dumplings seem to be inherently delicious on a molecular level.
Rice and curry is the king of Sri Lankan cuisine. There’s a slew of variations depending on what region of Sri Lanka you visit, but the structure is usually the same: spices tempered in hot oil before being combined with chicken, fish or other meat, and coconut milk – essential for the oh-so-delicious curry sauces. Combine with rice or roti, and you’re on to a surefire winner.
Think of places where it’s easy for vegetarians to travel and Mongolia probably won’t be high on the list.
Growing vegetables is tough in the harsh climate and tending to the garden is not really part of the traditional nomadic lifestyle. People joke that in Mongolia you eat meat, more meat, with a side order of meat on top of that. But believe it or not, at least in Ulaanbaatar it’s possible to dine meat-free without too much trouble.
In the city there are at least three purely vegetarian restaurants:
When you travel to Peru, there’s no excuse to buy a standard soft drink when you’re out and about or to stick to the old vodka and soda when you’re at a bar. Peru has a unique variety of rehydrating beverages – here are the top five drinks you must try in Peru…
Pisco is to Peru what Vodka is to Russia – it is the national spirit. Pisco is distilled from grapes and is primarily produced in the towns of Pisco and Ica. You’ll find a Pisco Sour on any cocktail list in Peru and it’s a delightful mix of Pisco, lime juice, egg white and sugar syrup, shaken up with ice then topped with a few drops of bitters. You can even learn how to concoct the legendary cocktail on our Lima Pisco Making day tour. The combination of bitter/sour/sweet works very well… go easy though, the local bartenders are very liberal with their Pisco pouring!