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.
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.
Some people are lucky enough to get to travel the world for a living. Two such souls are chef and activist, Daniel Klein and filmmaker Mirra Fine. Collectively known as The Perennial Plate, the couple travel the world exploring the wonders, complexities and stories behind the ever more connected global food system.
In many Asian countries it’s often difficult to get past the ‘tourist menu’ of chicken curry and chips.
This was the dilemma for Sally Johnson on her tour of Sri Lanka, until she discovered that staying in local guesthouses and sharing family meals was the secret to enjoying the real Sri Lankan cuisine…
There are so many reasons to celebrate being in India, but if you want to join in the country’s most vibrant festival then find out from Christine Wilson why you’ll want to plan your trip around 26 October, 2011, or 13 November, 2012…
“I had the time of my life on Intrepid’s Unforgettable India trip, and to top it off my adventure luckily coincided with Diwali – the Festival of Lights.