Culinary Travel Tips

" The best way to know a city is to explore it's cuisine and to eat like a local."

Writing about culinary travel reminds me of Late Anthony Boudrain , the gifted chef who is well known for his culinary journey around the world. The World is so beautiful and there are so many amazing places around the Globe to see. The World is full of wonderful places from majestic waterfalls to sea beaches , from lost cities to mysterious landmarks. from skyscrapers to dense forests. These things always fascinated every travelers. People travel for many reasons. For some in order to escape from the monotony of everyday life and for some to explore some new destination around the Globe. But travel doesn't mean only to some far-flung exotic destination of the Planet but it can be to a local neighborhood that you have not explored.

Food tourism is one of the fastest growing travel trend . Every corner of the Planet has its own unique cuisine . A travel cannot complete without food. Travelling and eating go together . As a culinary traveler food is always the central part of my travel. I've always love food. So as my hubby and my kids too. So we took our eating habits on road and connected the world to our stomachs. Food has the ability to shape a journey and create great memories. As food is an essential part of every community so without food there is no authentic travel experiences. Every destination has its own exotic cuisines and recipes whether it is America's best BBQ or Italy's best pasta, Japan's best Susi or Hongkong's best sea food.

Following are the FIVE tips for a culinary traveler :

* Wash your hands properly before eating. If water is not clean or not very much available, always carry with you hand sanitizer and disposable wipes.

* Drink bottled water from a reliable source or of a renowned brand.

* Always carry few medicines with you prescribed by Doctor .

* It is better to avoid street foods. But street foods are a great way to explore local culture and it is also good for your wallet too. So follow some street foods safety tips. (click here)

* Eat at good restaurants. Come prepared with some foodie travel ideas you had before or from your friends or relatives. Gather knowledge about restaurants you have heard before. Then travel will be more fun.

Travelling for food can help us to grow our personality:

Travelling for food can be benefited us in many different ways. We become open to many new experiences. Travelling can helps us to grow our personality . As travel took people outside their comfort zone, travellers have to adapt to new people, new unknown paths, new cuisines, new cultures and challenges. The more important thing is that the distance is not important the more important is how we travel-our mindset, curiosity and openness and connection to the place, and local people. Overall travel can improve our imagination, inner feelings , sensitivity , adventurousness and curiosity.

So when you travel travel with an open mind and a welcoming heart. Let the people, culture, customs and cuisine inspire you . Take interest in them by talking with the locals about their lifestyle, culture and cuisine. By doing so you can open up your own mind growing your own.

Comments

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste. Its little bitter but it taste good once cooked. Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney, boiled mustard greens are some of the mustard greens recipes. Pork with mustard greens is a very special recipe of Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine is in fact less spicy compared to other Indian cuisines. Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner. So this pork recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night. So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) ...

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...

Puroi Xaak Bhaji | Stir Fried Malabar Spinach

Malabar spinach is known as puroi xaak in Assamese and pui shaak in Bengali. Malabar spinach is also known as basella alba, which is a vine with sort stems and thick heart shaped leaves. There are two varieties of malabar spinach - green and red. Malabar spinach is rich in vitamin A and C, iron and calcium. The one that I am using in this recipe has green leaves with reddish purple stems. The stems of Malabar spinach is soft and hence are used as a vegetable together with its leaves. Puroi Xaak Bhaji | Stir Fried Malabar Spinach INGREDIENTS : 1 bunch of malabar spinach 1 potato 1 eggplant or brinjal 2 green chillies, chopped 1 onion, chopped 1/2 tsp turmeric powder 2 tbsp mustard oil salt to taste METHOD: Wash malabar spinach leaves with stems under running water. With the help of a sharp knife gently remove the thorns. Roughly chop the leaves and cut the stems in 2" long. Peel potato and cut into pieces. Keep aside Wa...

Green Tomato Pickle

Hey there! here I'm back with another pickle recipe. Sweet, sour and spicy green tomato pickle is very easy to prepare. Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here I love eating green or raw tomatoes. Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe. Green Tomato Pickle 📎 Course : Pickle 📎Cuisine : Indian INGREDIENTS: 7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds 1/2 tsp fennel seeds 1/2 tsp hing or asafoetida 1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil ...

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice cooked sticky rice Sticky rice or bora saul is a part of Assamese cuisine . Sticky rice is basically used in making different snacks (pithas) during Bihu festivities. I like to eat sticky rice in breakfast. Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy. I used to cook sticky rice in pressure cooker. No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS : 2 cups of sticky rice 2 cups of water 1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step 3 : In a pressure cooker pan pour the sticky rice. Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...

Water Hyacinth : The Most Amazing Vegetable I Found During My Visit To Tipam

Food and travel go hand in hand. I always like to try new food, specially the local food whenever I travel. My recent visit to Tipam was not an amazing one in terms of testing food, as we didn't find a good eatery. But the most amazing thing happened was that we found a vegetable vendor who was selling water hyacinth (meteka) in his bicycle. I once tasted a water hyacinth dish in my mom's place but haven't cooked it myself. So I bought two bunches of water hyacinth's leaves with stems from him. As he was also selling water hyacinth's blossoms, I bought it too which was a new vegetable for me. Water hyacinth Water hyacinth's blossoms Tipam is located in the Naharkatia Tehsil of Dibrugarh district of Assam. Tipam was the first capital of Ahom dynasty. The first Ahom king Swargadeo Chaolung Sukapha is said to have set his first foot hear after he entered Assam. The main attraction of Tipam is the Deosali hill which is a beautiful hill surrounded b...

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens is a very popular recipe many of you may have tried but have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe. Chicken with Mustard Greens 📎 Course : Main course 📎Cuisine : Indian (Assamese) 🔪Preparation Time : 15 minutes ♨Cooking Time : 25 minutes 🕞Total : 40 minutes 🍴Servings : 2 INGREDIENTS: 500 gms chicken cut into small pieces 6-7 big mature leaves of mustard greens 2-3 green chillies, chopped 1 tomato roughly chopped 1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard ...

Modhuxulung (মধুশোলেং) Chutney

Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung ' in Assamese . It is sour in taste specially used in making sour lentil soups and sour fish curries. Modhuxulung is a bushy tree with tiny white flowers. Modhuxulung flowers We have a modhuxulung tree at our home. We do not consume it's flowers but it's leaves are edible and I often use it's leaves as a souring agent in making Assamese sour fish curry. Modhuxulung leaves Today I am going to share a simple chutney recipe using modhuxulung leaves. Modhuxulung leaves are found in Assam only and I don't know about it's existence in any other place in this globe. So if you don't have modhuxulung leaves, instead of modhuxulung leaves you can use any leaves which has a little sour taste. This chutney can be served as a side dish with rice or roti (Indian bread) but it can also be served with fritters . Assamese cuisine is less spi...

RumiCooks

Search This Blog