Our Intrepid Foodies are like a culinary team of super heroes. And whenever the earth is threatened (or we’re hungry for new food adventures) they swoop in and give us the low down on must-try dishes, authentic local recipes and the scrumptious secrets that make their destinations tick. They’re like The Avengers, but with added quinoa.
People don’t have a lot of time for ugly when they travel. Markets that are more crowded than ‘bustling’, run down temples that aren’t as ‘glowing’ as they were described online, and waters that could never pass for ‘azure’ in a million years: these things exist, we just don’t want to look at them.
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.
We love Russia. We love New Year. We love spending New Year in Russia. Here’s why.
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.
The path from Burma to Thailand is a dark one. In World War II the Japanese invaded British-occupied Burma and started looking for a more secure overland supply route to connect the neighbouring countries.
Ladakh translates as ‘Land of the high passes’, which, on arrival, feels rather appropriate.
It’s easy to feel the world is a shrinking place. Journeys that used to take months now happen in the time it takes us to watch Godzilla and eat a microwaved meal, and we have more information in our pocket at any time than the sum total of human knowledge for the last three thousand years. In such a world it’s easy to think there’s very little mystery left, very little tradition or magic or authenticity.