Turkish food: it turns out there’s more to it than meat and bread. From Istanbul to Fethiye, these are our favourite in-country foodie spots.
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!
A peanut butter sandwich might suffice at home, but when you’re travelling food is no longer just fuel for your body, it’s part of the adventure! Intrepid’s Jennifer Chandler reveals her compulsion to track down the world’s most exotic and tasty street foods…
“I’m not the biggest foodie in the world. Don’t get me wrong, I love my nosh, but I have a secret obsession with golden arches and chicken that is deep fried. I sneak through drive-thrus late at night then stash the evidence in the neighbours’ garbage bins.
Are you curry-blind when it comes to trying to pick a red, green or yellow Thai curry? They are all hot, spicy and delicious and as Intrepid’s Karen Rastall discovered during her tour of Thailand, guessing which one you’re eating is all part of the fun…
“One of my favourite countries for food would have to be Thailand. The flavours and tastes are incredible and there is such an array of different food to try. On a trip to Chiang Mai we found a little local restaurant with a typically huge choice of dishes. After reading the menu back-to-back, I eventually decided today was the day for a yellow curry.