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3 Tropical-Inspired Meals You Can Make in 30 Minutes

Quick, healthy, and delicious tropical meals: the Holy Grail of all foodies. It is often said that the best meals need time and dedication, not to mention a pantry full of special ingredients. Yet even though spending hours in the kitchen pouring love into a single meal is nothing but rewarding, there are times when you’re drooling at the mere thought of a mouthwatering asopao, at 7pm on a school-night, with a hungry brood gnawing at your heels, and a pack of frozen peas in the freezer.

Think you couldn’t possibly pull off cooking a meal? Think again!

3 Tropical-Inspired Meals You Can Make in 30 Minutes

Here are some of the most authentic tropical recipes you can make in under 30 minutes. Prepare one a day or all at once, for a fantabulous tropical dinner.

1. Nachos Espresso

Ever known anyone to turn down a cheese-laden plate of nachos? Neither have we.
This international crowd-pleaser is often touted as a guilty pleasure, one which was invented in Mexico during WWII and swiftly exported the world over. But with a little tweaking – both to save on cooking time and extra calories – you can turn a once-a-month treat into a weekly ritual the whole family will love.
Just 30 minutes to make and even less to devour! The key “missing” ingredients here are minced beef and refried beans. Prepare this express vegetarian version and we bet you’ll never go back to meaty nachos again.

Nachos Espresso

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Ingredients

2 tbsp. olive oil
1 onion, finely diced
1 red pepper, finely diced
Chilies (to taste)
2 cans chopped Mexican spiced tomatoes
1 can chopped black olives
⅔rds cup of fat-reduced shredded cheese mix (mozzarella, cheddar etc)
400gm bag of tortilla chips
Handful chopped jalapeno chilies
1 tub low-fat sour cream

Instructions

Preheat oven to 400 degrees Fahrenheit.
Heat oil in a frying pan and fry onions, chilies and red pepper until soft and juicy.
Add canned tomatoes and let it bubble away for 2-3 minutes. Remove from heat.
Take a rectangular oven-proof dish and line it with tortilla chips.
Top evenly with the tomato sauce, sprinkle the jalapenos and olives, and top with abundant cheese.
Place in oven for 15 minutes until the cheese is melted and deliciously gooey.
Remove dish from oven and serve alongside the sour cream.

2. Fry Bodi on the Fly

This dish of stir-fried long green beans is ubiquitous in the Caribbean region, and although it’s mostly served as a side dish, it can actually be pumped up a little to create a very filling one-pot wonder-meal. Bodi is a type of slightly bitter green bean found in the Central American region, but whatever green beans you can get a hold of will work just fine.

We’ll add some roasted pine nuts here, but feel free to add any left-over goodies you’re hiding in the fridge.

Fry Bodi on the Fly

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Ingredients

250gm package green beans - ends trimmed
2 tbsp. olive oil
2 very ripe tomatoes, roughly chopped
1 red onion, finely chopped
2 garlic cloves, crushed
¼ cup pine nuts
Salt and pepper to taste

Instructions

Heat the oil in a heavy-based pan, on medium heat.
Add the chopped onions and tomatoes and cook for 2-3 minutes.
Add the garlic, stir for 1 minute.
Add the green beans, stir and close the lid, letting the green beans cook just past steaming point, about 10 minutes. This brings out the BEST flavor, without losing any of the nutrition.
While the beans are cooking, dry fry the pine nuts in a separate frying pan.
When the beans are ready, remove from pan and transfer to a serving platter. Salt and pepper to taste
Sprinkle the toasted pine nuts on top (or whatever left-overs you have) and serve at once!

3. Asopao KAPOW!

Asopao de pollo is a hearty chicken one-pot stew that’s often described as a paella-soup hybrid. It hails from the Dominican Republic and is believed to be a derivative of Asian congee. By now, you’ve worked out that the fastest meals are the ones you can make in a single pot, so this dish is a perfect fit. It’s got chicken, ham, wild rice, olives, and a concoction of aromatic herbs and spices. What more could anyone want in under 30 minutes?

Asopao KAPOW!

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Ingredients

2 tbsp. olive oil
1 red onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, crushed
4 x chicken thigh fillets, diced
1 teaspoon dried oregano
1 can diced tomatoes & juice
1 cup uncooked wild rice
½ cup diced leg ham
1 tbsp. green capers
½ cup pitted green olives
2 cups water
½ cup white wine
1 chicken stock cube
1 cup frozen peas, thawed
1 bunch fresh coriander, chopped
Salt and pepper to taste

Instructions

Heat the oil on high heat in a heavy-based frying pan (for which you must have a lid) and add the onion, pepper, and crushed garlic. Stir until soft.
Add the chicken and cook, stirring often, for about 6-8 minutes. Add the oregano.
Reduce the heat and add the tomatoes, letting them bubble over for two minutes.
In one swift move, add the wild rice, ham, capers, olives, water, white wine and stock cube.. Stir well for at least two minutes, until the mix starts to bubble. Make sure the stock cube is dissolved before placing the lid on top.
Cook, on low heat, for 10 minutes, without lifting the lid. This will allow the rice to cook about twice as fast as through the boiling method.
Open the lid and add the peas, simmering for only 3-4 minutes. The rice should be cooked and (almost) all the liquid evaporated.
When ready, take off the heat, sprinkle the coriander on top. Do taste the asopao before adding any extra salt and pepper. The olives, capers, and stock cube should actually be enough seasoning.

Mind Your Manners: How to Feast in the Tropics Without Offending Anyone

When it comes to table manners and food etiquette, it’s safe to say that most of us, whilst growing up, had only a few essential rules to remember. Keeping your mouth firmly shut whilst chewing, elbows off the table, and ‘don’t play with your food!’ being among the most common in Western countries. Pack your bags and start travelling to the tropics and you’ll soon realize how difficult it can be to mind your table manners abroad. No matter how hard you try, you’re bound to inadvertently do the wrong thing, all the while smugly thinking you’ll go down in history as the world’s best dinner guest. From cleaning up every morsel of food on your plate, to using a fork precisely as you were taught as a child, there are countless table customs in tropical countries that are different to what you are accustomed to. Some customs are unique to one particular country, others shared by several. Yet to outsiders, all can seem utterly bizarre.

When travelling, it’s ever so easy to suffer a bout of foot-in-mouth disease by doing all the wrong things (following travel etiquette tips go a long way in ensuring this doesn’t happen to you) yet none are as grievous (well, almost) as breaking major rules at the dinner table.

So brush up on your tropical table manners before booking that ticket to your dream destination and make sure you know how to feast away with the locals….without offending anyone.

DON’T be on time – Venezuela and Tanzania

Punctuality is one of those “good manners” most revered back home, Everyone knows that showing up late for dinner – either in a restaurant or someone’s home – is considered very poor form. Not in Venezuela and Tanzania! In these two tropical havens, it’s punctuality that is considered rude. The local recommendation is that you show up about 15 minutes later than invited, so as not to appear greedy or excessively eager. In fact, this is only one of over a dozen dining etiquette tips for Venezuela, although the ‘do not get drunk during dinner’ should be an adopted habit in just about every country on the planet you visit. Perhaps, along with ‘never speak with a mouth full of food’!

DON’T talk business at the dinner table – Bolivia

In Western countries, we are often brought up to never discuss two subjects at the dinner table: politics and religion. But in Bolivia, it’s blatantly rude to chat about business over a meal. Sharing a meal is something that’s revered as a sociable event that’s meant to enrich relationships, not your bank account. This rule also applies to business lunches with colleagues or clients! If you’re invited to a meal while in Bolivia on business, it’s customary to wait until the host brings up the subject of work before cascading into a brainstorming session. If business is never brought up, then consider yourself lucky. Your host thinks very highly of you if he/she has invited you out to a delectable local meal with no ulterior motives. Follow this comprehensive Bolivia dining etiquette guide if you’re headed to Bolivia for an extended period of time and really want to impress your hosts. Buen provecho!

DON’T finish all the food on your plate – Cambodia and the Philippines

I can’t remember the countless times I was forced to sit at the table as a child, long after my brother had been allowed to get up, because I had yet to finish all the food on my plate. Had I known leaving some food on your plate is a show of gratitude in some tropical countries, I certainly would have used that as my argument! Although it is indeed customary to polish off your plate in most countries the world over, there are a few exceptions where doing so signals to your hosts that they didn’t cook, or order, enough food for you. Be polite and leave a mouthful on your plate when travelling through Cambodia or the Philippines, but be mindful of the poverty found in both gorgeous nations. Leaving just a little food is considered good manners, but letting half a plate of food go to waste, not so much.

DON’T ever use your left hand to handle food – Thailand, Laos, Cambodia, India, Ethiopia

Eating with your hands is one of the most delectable customs you’ll ever come across. There’s something inherently earthy about not tasting metal with every bite. Plus, dropping food in your mouth with your fingers is messy and insanely fun. However, let it be known – lest you be ostracized from your host country for all eternity – that it’s only your right hand that should EVER (and we mean EVER!) be used as a utensil. In tropical countries where toilet paper is redundant, a bucket of water and your left hand is an acceptable replacement. Because of sanitary conditions, the left hand is obviously considered unclean, no matter how many times your wash and sanitize. Practice eating with your left hand tied behind your back, before you even leave home, and you’ll have the custom down to a fine art!

DO drop some food on the floor – Peru & Bolivia

Here’s another custom that would have sent my mum screaming! In Peru and Bolivia it is customary to drop a little of your food and drink on the ground before the start of every meal. This beautiful Andean custom dates back hundreds of years, and is meant to represent your “sacrifice” to Pachamama, or Mother Earth. She gifts you all that wonderful food, so it’s only polite to offer some of it back to her. This custom originates from an ancient ritual called ch’alla, which also includes burying of offerings to the goddess of fertility and Earth Mother.

However, it’s worth noting that, nowadays, you’ll only come across this thoughtful custom in high-altitude villages inhabited by ethnic Andean folks. So keep that in mind before you start flinging mouthfuls of food on the floor in posh restaurants in the capital cities!

DON’T use the fork the way (you think) it’s intended – Thailand

Who on earth would have ever thought that we’ve been using forks the wrong away all these years? In Thailand, it is considered very impolite to put food in your mouth with your fork. Instead, the fork is used to pass food onto your spoon, and that’s the only utensil that should ever touch your lips. Go figure…

…Except in Nigeria

To make things even more complicated, it’s worth noting that in Nigeria, particularly among the Kagoro tribe, women are not allowed to use spoons at all as this is akin to communicating with the Devil. So if you happen to be female, and visiting areas of Nigeria where the Kagoros are prevalent, play it safe and use a fork.

Follow our handy tips and brush up on your tropical table manners before you travel, and we guarantee you will go down in history as the world’s best dinner guest.

A Tropical Take on the World’s Best Snack Food — Nachos

Legend tells of a maître d’ in Piedras Negras, Coahuila, Mexico named Ignacio who, under the pressure of serving the wives of US soldiers stationed nearby with little available in the kitchen, used his creativity to cut tortillas into triangles, fry them, and add shredded cheese and pickled jalapeños. He served them “Nacho’s especiales.”

Thank you, Ignacio. I love him and here’s why.

His inventive combination of the most basic ingredients has brought so much joy to my stomach and taste buds – and maybe a little regret to my wallet. My enjoyment of nachos is deep and profound; my Facebook friends and acquaintances can attest that in December of last year, I enthusiastically announced an engagement to nachos to resounding excitement and support. By the end of the day, however, the relationship came to a depressing end as I had become hungry and could not resist temptation. I’m so weak, if I see nachos on a restaurant menu, 93.74% of the time I will get them and then ignore my dining partners whilst eating.

Considering that many of us have enjoyed barbecue nachos or pizza nachos and have deviated from old Ignacio’s traditional improvised recipe, we must reassess what constitutes the nacho dish. I believe it is simply the combination of chips, meats, vegetables and various dairy products which opens up the door for culinary possibilities! Considering our focus on the tropical, let’s see what we can come up with.

Peruvian Nachos

What fascinates me about Peruvian cuisine is that it’s influenced by the indigenous Inca population and also the immigrants from Europe, Asia, and West Africa. Lacking access to their traditional ingredients, these immigrants modified their recipes using Peruvian staples like potatoes, corn, quinoa, and beans. Eventually, the Spanish would import rice, wheat, beef, chicken, and pork.

We are going to slightly alter a recipe for Lomo Saltado to more appropriately fit the nacho motif. It’s one of the most popular dishes on the coast and is usually served with French fries and rice.

Peruvian Nachos

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Ingredients

12 oz steak, diced
Salt, pepper, and garlic, to taste
⅛ cup vegetable oil
¼ medium red onion, thinly sliced
¼ medium tomato, sliced
3 teaspoons vinegar
1 teaspoon soy sauce
2 oz beer
3 pinches chopped parsley
Flour tortillas

Instructions

First, you’ll want to brown the meat by itself.
Next you’ll add the onions and cook it all together until the onions have become soft.
Afterwards, add the tomato, vinegar, and soy sauce and finally the beer. You will simmer until the vegetables are cooked through and don’t forget to garnish with the parsley.

Just to be different, serve this on fried flour tortillas cut into triangles and top with shredded Monterey Jack cheese. It’s soft enough that it should melt fairly quickly, which happens to be my favorite part!

Thai Nachos

Thai food is built on the complex interplay of at least three (and up to five) fundamental flavors – sour, sweet, salty, bitter, and spicy – in each dish. There is also a profound preference for fresh herbs and spices, rather than dried ones. Palm sugar is used to sweeten dishes and lime and tamarind add sour notes. There are five main chilies in Thai cuisine from the tiny, very spicy “garden-mouse-dropping chili” to a mild, large pale green chili that is used more like any other vegetable. Other common flavors often present in Thai food come from garlic, cilantro, lemon grass, lime leaves, shrimp paste, and fish sauce. Fish and crustaceans play a vital role in a traditional Thai diet, but it is not uncommon to use pork, chicken, duck, and beef.

Thai Nachos

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Ingredients

¼ onion, sliced
2 garlic cloves, chopped
2 bird chilies, chopped
½ green chili, chopped
Handful of holy basil
1 egg
4 prawns, shelled and chopped
A meat of your choosing, diced
2 stalks of Chinese broccoli, sliced at an angle
A dash of soy sauce, oyster sauce, and fish sauce
White pepper to taste

Instructions

First you have to sauté the garlic and chilies and follow with the prawns and meat, ideally in a wok.
Push that mixture to the side once it has cooked and add a little oil and fry the egg, but you have to let the egg settle a bit before you scramble it.
Next add your seasonings and sauces and follow with the Chinese broccoli and sliced onion.
Fry it briefly so the broccoli is cooked but still crisp.
Finally throw in the holy basil and cook for another 30 seconds, and it’s done.

Serve on fried wonton chips! You could purchase them in stores, however I prefer to make them fresh. Get your hands on some wonton wrappers, cut them into fun shapes and then fry them in a pot of 350 degree oil for just a couple minutes. They are incredibly light and crisp and mild in flavor.

Instead of cheese, make a Thai green curry to drizzle on top to add something sweet, savory, and aromatic.

Green Curry Sauce

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Ingredients

1 can coconut milk
⅓ cup chicken stock
¼ cup basil, chopped
2 tablespoons fish sauce
4 tablespoons green curry paste
2 tablespoons brown sugar

Instructions

Put all of these wonderful ingredients into a saucepan and bring to a boil on medium-high heat.
Boil this mixture down until it has the consistency of gravy.
The curry will thicken as it cools and once it has reached this consistency, go ahead and drizzle it on those nachos.

Indian Nachos

One thing I have fallen for in the enormous wonderland of Indian cuisine is curry (I know, it’s in Thailand too.) There are many varieties of curries based on spice selection, cultural tradition, religious practice, and even family preference. The main spices found in most curry powders of India are cilantro, cumin, and turmeric while a large array of additional spices may be included dependent upon region and the foods included. Curry may contain fish, beef, pork, chicken, or shellfish, alone or in combination with vegetables. And yeah, curry can also be entirely vegetarian.

Let’s go with this vegetarian option, and transform Paneer Butter Masala into something nacho worthy. Paneer is a fresh, non-melting cheese that requires no aging or culturing.

Paneer Butter Masala

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Ingredients

1 cup paneer
2 tablespoons cashews, ground to a smooth paste
2 cups of diced tomatoes, puréed
2 green chilies, slit
1 inch ginger, crushed
3 garlic cloves, crushed
1 bay leaf
1 teaspoon dry methi leaves
1 teaspoon tandoori Masala
½ teaspoon red chili powder
2 tablespoons butter
1 ½ cups water

Instructions

First, you will heat the butter in a saucepan and add the bay leaf. In about 10 seconds, the oil should become fragrant.
Next, add the garlic/ginger paste and sauté until the raw aroma is gone.
Add the tomato purée and after 2 minutes, stir in the red chili powder.
When the oil and tomato purée starts to separate, add the cashew paste and stir well.
As the oil separates again, add water and simmer until the curry thickens.
Next, add the paneer and cook until it becomes soft, but not too long as it will become dense.
Finally, add the dry methi and Masala and stir.
And for the sake of an Indian themed nacho, serve this on fried naan, cut into triangles!

5 Brazilian Fusion Dishes to Try at Home

Although there are many recipes that are Brazilian through-and-through, the cuisine in this part of the world has been heavily influenced by international flavors and ingredients for centuries. Immigration has had a huge impact on Brazil’s culture, including its food and drink scene, since the Portuguese arrived in 1500. Following this, the contribution of Indians and immigrants from Europe, the Middle East, and Asia have added unique, international flavors to Brazil.

Today, Brazil boasts an eclectic menu of fusion dishes (where traditional recipes have been infused with other worldly cuisines) that span every corner of the planet – from the tropical tastes of Thailand to the carb-loving foodie scene in Italy.

Here are some mouth-watering cross-cultural dishes you can whip up in your own kitchen.

Tuna Sashimi Tostada – Brazilian-Japanese

Brazil is home to the largest population of Japanese people outside of Japan, with around 1.5 million calling the country home. This is predominantly due to the Meiji Restoration which shook up the Japanese government in the late 1800s. During this time, thousands of Japanese people immigrated to Brazil to work on coffee farms after the abolition of slavery meant there was a high demand for laborers.

To celebrate the Japanese heritage in Brazil, here’s a twist on tostadas, a common accompaniment dish in Brazil. The crisp tortillas that can be topped with a diverse range of ingredients – anything from cheese, to refried beans, to shredded beef. In this particular recipe, the hearty tostadas are topped with sashimi tuna, a Japanese favorite.

Tuna Sashimi Tostada

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Ingredients

For the coriander oil

100g fresh coriander
300ml sunflower oil

For the wasabi cream

5 tbsp Japanese mayonnaise (slightly tangier than Western-style mayo)
5 tbsp sour cream
1 tbsp wasabi paste
A couple of drops of lemon juice
Pinch of salt

For the tostadas

2 flour tortillas
2 tbsp olive oil
Sea salt flakes
½ pink grapefruit
150g sushi tuna
½ avocado cut into cubes
2 tbsp red onion – diced
4 tsp fish roe
½ red chilli – deseeded and chopped
Coriander leaves
1 tsp toasted white sesame seeds

Instructions

Wash coriander, dry, and chop. Heat it with the sunflower oil over a low heat until wilted.
Place pan in a bowl of iced water and, once cool, blend in a food processor until smooth.
Move processed coriander into a bowl and leave in the fridge for 2 hours.
In a bowl, whisk together the wasabi cream ingredients, adding more to taste.
Pre-heat the oven to 200C/400F and line non-stick baking parchment around a tray. Prick the tortillas, brush with oil, and sprinkle with salt before cutting them into quarters and baking them for 3 minutes on both sides.
Remove the flesh from the grapefruit and set aside.
When the tortillas are ready, cut the tuna into small chunks.
Spoon half of the wasabi cream over the tortillas and arrange the tuna pieces on top. Add the remaining wasabi cream to the top.
Place the grapefruit pieces, avocado cubes, red onion, fish roe, and chili over the top of the tortilla and drizzle the coriander oil on it.
Finish with sea salt flakes and the toasted sesame seeds.

Brazilian-Thai Fusion Fish Stew

Though Brazil and Thailand don’t have visible historic connections in the way Brazil and Japan do, the cuisines from both destinations feature a lot of seafood, hearty meat dishes, and local spices. The similar climates and the position to their respective oceans have helped each country develop dishes with comparable ingredients. As travel and technology encourage cultural introductions, fusions between the two food cultures of Brazil and Thailand are increasing.

One result of the Brazilian-Tha experiments, is a Fusion Fish Stew. This light, refreshing dish combines the zesty flavors of tangy lime, coconut, and Thai spices with the smoky flavors of paprika and pepper from Brazil. Together, the infusion creates a hearty dish with tropical undertones.

Brazilian-Thai Fusion Fish Stew

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Ingredients

For the fish marinade

1 lime for juice
2 garlic cloves, peeled and chopped
1 tsp cumin
1 tsp smoked paprika
2 tbsp fish sauce
1.25lb white fish fillets, cut into chunks

For the stew

1 tbsp olive oil
1 sweet onion, peeled and chopped
1 garlic clove, peeled and chopped
½ bell pepper, chopped
1 zucchini, chopped into chunks
1 cup Cilantro Coconut Curry Sauce
¼ cup white wine
¼ cup coconut milk

Instructions

Mix the marinade ingredients in a bowl and add in the fish. Let it sit for at least 30 minutes.
When the fish is ready, add the onion, garlic, bell pepper, and zucchini to a pan over medium heat. Saute until the onion is soft and then add the marinated fish and the curry sauce. Cover and cook for 5-10 minutes.
Stir in the wine and coconut milk and cook for 5-10 minutes.
Serve immediately.

Feijoada – Brazilian-European

Brazil is famously connected to Portugal after the 16th century invasion. Navigator Pedro Alvares Cabral landed in Brazil and claimed it under the name of King Manuel I of Portugal. Since then, Brazil has continued to keep strong ties with Europe, which is evident in the feijoada.

The feijoada may well be one of Brazil’s treasured national dishes, but it has had a lot of influence from Europe. Based on the Portuguese “cozido”, Italian “cassoeula”, and the French “cassoulet”, it uses Brazilian black beans to give it a local touch.

Feijoada

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Ingredients

1.4kg black beans
2 onions
4 garlic cloves
2 bay leaves
4 tbsp olive oil
1 tbsp salt
1 hot chili pepper
1.5kg boneless pork loin
1.5kg pork backribs
1.5kg pork sausage
0.5kg smoked pork sausage
0.25kg pork rind
1 pork tail (optional)
2 pork tongue (optional)
250g ham cut into cubes

Instructions

Soak beans a couple of hours before draining and cooking
Cook the beans in boiling water over a medium heat. Add in pork rind, tail, tongue, and ham.
In another pan, sauté the onion, garlic, and bay leaves in oil and set aside.
Cut the meat (except for the sausage) into cubes and cook on medium heat. Cook the meats separately to ensure all are cooked properly (the juices should run clear and the meat should be piping hot throughout).
Add the sautéed onion mix, raw sausage, cooked meat, and chili to the boiled black beans. Reduce heat and simmer for about an hour, until the mixture becomes thick. Add salt to taste.
Serve hot alongside white rice or braised cabbage.

Brazilian Bitterballen – Brazilian-Dutch

Bitterballen are all the rage in Amsterdam, which shares a lengthy history with Brazil since the Dutch West India Company traded goods there in the 17th century. During this time, the two cultures were brought together and shared trade goods, including local ingredients.

Served in cafes and trendy bars, they are a delicious deep fried snack a bit like a croquette. Though their fillings can vary, they are usually stuffed with shredded meat. This Brazilian version includes cassava flour and rib meat for a South American twist. You may struggle to find this unique recipe in local restaurants, but it is a tasty one to try from home.

Brazilian Bitterballen – Brazilian-Dutch

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Ingredients

100g butter
150g flour
700ml beef bouillon
30g minced onion
1 tbsp fresh parsley
400g rib meat, shredded
Salt and pepper
Nutmeg
Oil

For the coating

Plain flour
2 eggs
Cassava flour

Instructions

Grill the ribs beforehand.
Melt butter in a pan and slowly add the flour, cooking for 1 minute until the mixture is smooth.
Gradually add beef stock, stirring regularly to avoid lumps, and cook for another minute.
Add in the fresh parsley, onion, and shredded rib meat, and cook for a further 2 minutes. Add salt, pepper, and nutmeg to taste.
Move to a bowl to cool, before placing in fridge for 2-4 hours.
Once mixture is cool and firm, scoop spoonfuls of it into the plain flour and shape into a ball before quickly dropping into into the egg mixture.
Roll the balls into the cassava flour and deep fry for 2-4 minutes until they’re golden brown.
Drain and serve.

How India Taught Me I Could Be a Vegetarian

On a sunset camel safari deep in the northern deserts of India, I found myself peeling potatoes and splitting peas as I shared a conversation with Kheta our desert guide. On a simple bed of coals he produced a meal of vegetable pakora, chapati, and bushman bread. Although the food was basic, the moment itself was more complex than that. We ate with our bare hands squatting around a fire as our guides beat on the drum and sang songs passed down through generations. An intimate experience, facilitated by food.

I found myself at a crossroads in India. A self-professed carnivore, I consume meat as often as allows and then some. Travel only increases this desire with the irresistible lure of cheap and tasty street food. A fresh kabob cooking over the glow of hot coals in a dingy alley somewhere in the third world is my idea of fine dining. However, with the majority of India embracing vegetarianism and wanting to connect closer with the culture, I embarked upon a vegetarian journey of my own.

I ordered blindly at first, often uncertain of what would emerge on my plate, but curious about this new vegetarian world. Food is its own language and with each new dish I tried I became more fluent. I avoided the websites and books for recommendations and instead walked around each new town in search for a place brimming with locals.

More often than not this led me to a shack with dirty walls and floors, where a sheet serves as a door to the kitchen and flaps wildly exposing the sweaty chef cooking in a dimly lit and unventilated room the size of a closet. Unlike the tourist restaurants nothing here is catered or doctored to western palates, you are given full access to the authentic tastes of India.

Sometimes I found myself simply pointing at what someone else was having. Other times, I would ask the server for a recommendation. More than not, I would point to something on the menu that I had never had before. The bottom line is that I was seldom disappointed. The variation and combination of different dishes kept me more than satisfied for over two months as I explored the boundaries of Indian cuisine daily.

One of the first dishes I tasted upon arriving in India was chana masala. Distinctively Indian, yet not too foreign to my taste buds. It was a perfect introduction. If you’re looking to mix it up without scaring off the kids or the guests, try this simplified version of the Indian favorite. While you’re waiting, serve up some vegetable pakora for a light and easy-to-make snack. Enjoy!

The Best Food Trucks in Puerto Rico

Puerto Rico is renowned as a fantastic foodie destination, with street food attracting the most acclaim. Amazing food trucks seem to have completely taken over every corner of the island. What makes food trucks in Puerto Rico so insanely delicious is that they take authentic Latino recipes, add a signature sauce or special ingredient, and serve it to you in a North American-style serving size. You can always trust a Tico Tripleta three-meat sandwich to be big enough to feed a small tribe, for example.

Tico Tripleta at Plazoleta del Puerto, San Juan

Just a block back from San Juan’s port you’ll find a whole strip of food carts, grilling and frying up a storm. Here is where you’ll find Tico Tripleta, the homonymous food truck that serves up the best Tico Tripleta sandwiches in the country. A carnivorous trifecta of chicken, beef and ham, the tripleta is a meat lover’s dream come true. Each meat is marinated in herbs and spices and grilled to perfection. Then the generous bun is slathered with lashings of mustard, mayo and ketchup to complete this giant. Exceptionally tasty and very filling, a Tico Tripleta would have to rate as one of the world’s best sandwiches and, in its native Puerto Rico, is considered a national dish and object of much patriotic pride.

Pinchos at Guaynabo

If the Tico Tripleta is the Puerto Rican version of the world-famous Cuban meat sandwich, then pinchos are their equivalent of Arabic shish-kebabs – only better. Skewers of meat or seafood are marinated and grilled over open coals. The pinchos are then served, for just a couple of dollars, with a chunk of crusty bread. When the meat quality is high – which in Tico speak means high fat for high flavor – and the marinade this delicious, you’ll need little else. Sometimes, a particularly health-conscious food stand owner will add a piece of bell pepper or onion to the skewer. Pinchos are grilled and sold all over the country – it’s easy to find this treat on nearly every street corner like Starbucks in other parts of the world. The best pinchos food truck in Puerto Rico? The one with the longest queue, of course!

Willy’s Pinchos is more of a street food stand rather than a truck (a wheel-less food truck, perhaps?) and attracts diners from all corners of the country. Local, crazy cheap, and incredibly popular, the chicken, pork or mixed meat pinchos here are to die for. The place is casual, brimming with friendly locals and also serves cold beer. What more could one ask for?

Everything at El Naqui, Guaynabo

El Naqui Food Truck is one of those Puerto Rican institutions one would follow to the moon and back. A masterful chef-of-all-trades, El Naqui serves up quite a few local street food specialties, one more drool worthy than the next. Their biggest seller is the Naqui burger, which comes with chicken, pork or beef and is – surprisingly – small enough to savor two in one sitting if you’re a hearty eater. Topped with shoestring fries and a most delicious burger sauce, the meat at Naqui is marinated, grilled and shredded. The pork ribs with garlic aioli fries would make for a fabulous second course and, if you have room for dessert (make sure you do), then just fill it in with the rotating daily special. Whatever it is, you can rest assured it’s scrumptious and super filling.

Seafood galore at Luquillo Kioskos, Mata de Platano, Luquillo

When the best food on your trip came served in a plastic cup, you know you’re on to a winner. Grilled lime and garlic marinated octopus, tender lobster tacos, and plantains stuffed with seafood are the main drawcards of the chain of stalls and food trucks at Luquillo Kioskos on Mata de Platano. Complemented by frozen cocktails and crispy cold beers, the selection of food here is mind-blowing. So much so, that the biggest challenge will not be deciding what to try first, and which food truck to accost, but visiting only once. The location of this food truck mecca is perfect, with a gorgeous beach just meters away. Add to that a vibrant vibe and mass of friendly locals and you’ve got yourself one of Puerto Rico’s very best foodie hubs.

6 Places to Spend Spring Break if You Don’t Want to Party with Frat Bros

Want to plan a spring escape but don’t feel like dealing with the typical locales filled with wild foam parties and tequila-guzzling college students? Avoid spring breaking co-eds and set your sights on some alternative tropical destinations.

We’ve handpicked five alternative Spring Break destinations that all offer sun, sea, sand, and an added special something.

1. Railey Beach, Thailand

Get off the grid at Railey Beach in Thailand (also known as Rai Leh). This remote paradise hotspot sits on a picturesque peninsula between the bustling city of Krabi and the popular tourist haunt of Ao Nang. Only accessible by boat, thanks to the jutting cliffs that cut it off from the mainland, it’s the ideal place to escape the stresses of daily life.

Though the beach doesn’t get that busy, there is plenty to do for a week-long trip. As well as sunbathing and cocktail-slurping, there are plenty of reggae bars to check out, like The Last Bar and Joy Beach Bar, and the opportunity to rock climb up some of the impressive limestone cliffs.

2. Hanoi, Vietnam

For a more culturally-focused affair, Hanoi is the place to go. Packed full of fun travellers on the hunt for a good time, it also boasts an eclectic selection of museums, temples, and historic sites, like the Hoa Lo Prison and the Opera House, to keep your curiosity flowing.

When you’re ready to kick back with a few beers and soak up the good life, head to Ho Tay Lake, where spring break celebrations take place in full force every year. The areas surrounding the lake are alive with cool boutiques, bistros, and a burgeoning art scene.

3. The Galapagos Islands, Ecuador

If the idea of soaking up the sun on a paradise island floats your boat, but partying with the masses doesn’t, consider the Galapagos Islands as your Spring Break destination. Nature-lovers will feel right at home among the unique wildlife on offer – like giant tortoises, marine iguanas, and bright-footed birds.
When you’re not chilling out with the local critters, there’s plenty to get up to, including cruises, conservation projects (including sea lion monitoring and giant tortoise breeding), diving, and surfing. For adventurous Spring Breakers, nearby Isla San Cristobal offers the opportunity to snorkel alongside stingrays and sharks – how’s that for a holiday to remember?

4. Isla Margarita, Venezuela

Venezuela often gets overlooked in favor of its neighbors, but its islands are some of the best in South America. Isla Margarita in particular is a haven of shore-side antics for the American spring breaker.

Set 40km from the mainland against a backdrop of breath-taking scenery – we’re talking palm-fringed beaches, pristine white sands, and turquoise shallows that seem to go on forever – the island is a playground for thrill-seekers and beach-goers. The island’s history that dates back to Columbus’ colonization means there are plenty of pretty colonial villages to sip beer in, including Porlamar and Juan Griego.Visit San Carlos de Borromeo Fortress to see the colonial fortress that helped ward off island intruders in the days of pirates and privateers.

5. Diani Beach, Kenya

Diani Beach in Kenya offers all the ingredients for a perfect spring break trip, including soft white sands, clear blue waters, ample bars and restaurants – Madafoos is a popular choice, serving fresh African dishes right on the beach front. The samosas in particular come highly recommended from visitors.
But this isn’t your average spring break hotspot, because there’s also the opportunity of going on a spectacular safari trip during your stay. Book a excursion — options are available from day trips to multiple overnight excursions — and you can see some of Africa’s most majestic creatures up close. You’ll definitely have stories to share when you get back about zebras, elephants, and other exotic wildlife you spotted.

6. Anjuna Beach, Goa

Exotic beach lovers, look no further! Goa’s mesmerising collection of sprawling beaches, palm-fringed forests, and impossibly blue waters make a paradise backdrop for your spring break. Among Goa’s beach collections, Anjuna Beach is the best of the best.

In addition to a lively collection of bars (enjoy a cocktail while puffing on a hookah pipe for a relaxing experience at Curlies Beach Shackk, for example), restaurants, and boutiques lining the shore, there are local markets and street stalls for the culturally-inclined spring breaker. Anjuna oozes a laid-back, hippy vibe, and is well-loved for its full-moon parties, where revellers rock out on the beach into the wee hours of the morning.
If you want your spring break experience to be more than raucous parties in the usual hotspots, but you still want the fun and the sun, these alternative destinations have you covered.

5 Mouthwatering Tropical Desserts From Around the World

The luscious landscapes, exotic fruits, and plentiful chocolate sources make the tropics an unmatched resource for desserts. Many of these sweet treats have achieved a level of cult following — both from natives and travelling admirers. If the idea of coconuts, decadent chocolate, bananas, and other tropical flavors has your mouth watering, we have pulled together a guide to help you know where you should aim your sails to enjoy the best cult desserts of the tropics.

You can start right here.

Cendol, Malaysia

On a blistering hot tropical day, there are very few snacks that can refresh and replenish your energy like a bowl of cendol. At first glance, cendol looks eerily like a milky vegetable soup. A type of neon-colored milky vegetable soup. The first-time visitor to Malaysia may find cendol’s appearance a little disconcerting, yet if you can get over the texture of the ingredients – a main ingredient being starched jelly noodles – then you’ll be lapping it all up in no time. Cendol is a very traditional, much-beloved dessert in Southeast Asia – and in Malaysia, it absolutely reigns supreme. Cendol is a delectable concoction of colored rice flour noodles, drowning in a bowl of palm sugar sweetened coconut milk, and shaved ice.. The best in the country? Definitely in historic Georgetown on Penang Island, where the cult-following of Penang Road Famous Teochew Cendol stand have made it the country’s most celebrated.

Brigadeiro, Brazil

Travel to Brazil and you’ll no doubt find about a dozen spectacularly delicious desserts in which to indulge. Renowned for growing the world’s best nuts, tropical fruits and chocolate, Brazil has invented a whole cuisine around super-sweet fried foods smothered either in flowing chocolate or coconut milk and, more often than not, both. The most famous dessert in Brazil is the brigadeiro, a densely rich chocolate truffle ball made of cocoa powder, condensed milk and pure butter, all melted and amalgamated over a low heat. Once the thick, heavenly mix has cooled, superb bite-sized balls are made and rolled in chocolate sprinkles. Because, why not?

Banana & Chocolate Pancake, Laos

This may not be the fanciest dessert in the tropical world, but in this neck of the Southeast Asian woods, the banana and chocolate pancake is about as cult as a dessert can get. There’s even a whole tourist trail named after the delicious-at-any-time treat. The Banana Pancake Trail marks out a well-trodden backpacker route that sees thousands of visitors crisscross this region every year. Although you’ll find pancake stalls adorning every second street corner of at least half a dozen countries, it is in Laos where the pancake’s fame originated, and it’s right here that you’ll find it at its yummiest. The most coveted pancakes are those found at the night-markets of Luang Prabang, where sellers out-grill themselves to offer variations which include banana and Nutella (the most popular of all), evaporated milk, shaved coconut, and even ice-cream.

Banana Na Binja, Aruba

Caribbean desserts are known for being a drool-worthy, perfect blend of Spanish and African flavors. Sweeter and naughtier than most, desserts in the Caribbean are usually quite rich, both in flavor and content. Luckily, guilty pleasures are part and parcel of a vacation in the Caribbean, so whether it be the Bahamas, Aruba or St Lucia, you can indulge to your heart’s content without feeling guilty about the extra calorific splurge. After all, kilojoules on holiday don’t count, right? Head to Aruba and reward your taste buds with endless serves of banana na binja, delectable grilled plantains, which are doused in a sauce made of dark brown sugar, port wine and water, and spiced with a pinch of cinnamon. The whole brew is then cooked on low heat for a few minutes until the sauce reduces and thickens.

Churros y Chocolate, Mexico

The country whose ancient culture invented chocolate is arguably the best tropical dessert destination of all. Once you learn that Mexicans include chocolate in their chicken dishes, you realize what cacao-obsessed cuisine you’ll have at the tip of your taste buds. With the addition of ripe coconuts, flowy caramel and exotic fruits, the list of desserts in Mexican cuisine is quite extensive. Although you’ll find delicious famous South American desserts here, like sweet rice puddings, caramel flan, and pan dulces (sweet breads), there is one dessert that has earned a cult following in Mexico: churros. No matter how mouthwatering the pastry of these scrumptious fried strip donuts may be in other countries, it’s the quality of the chocolate dipping sauces served in Mexico that macipe}kes them the very best. One could skip the churros and simply drink the chocolate sauce, but that may be a bit rude. Think of churros as your heavenly fried dough spoons and savor that chocolate gold like it’s your last day on earth.

Want to replicate the taste of Mexico at home? Then follow our easy recipes for making churros y chocolate at home, and turn your next dinner party into a smashing fiesta!

5 Mouthwatering Tropical Desserts From Around the World

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Ingredients

For the churros

Canola oil for frying
1 cup all-purpose flour
3 medium-sized eggs
3 tablespoons unsalted butter
A pinch of salt
2 tablespoons sugar

For the topping

1 cup sugar
2 teaspoons ground cinnamon

For the chocolate sauce

¾ cup heavy cream
1.5 cups good quality dark chocolate, melted over a double broiler

Instructions

Heat the canola oil to 375 degrees Fahrenheit
Melt the butter, sugar and salt with 1 cup of water, in a heavy-set pan, over low heat
Slowly incorporate the flour a little at a time to the warm mix, stirring and mixing with a wooden spoon
Add the 3 eggs, one at a time, and continue to stir as you go along until all is mixed well
Take a piping bag with a meta star-shaped tip, and fill with the dough mix
Once the oil has reached the desired temperature, drop the dough strips into the oil, cutting them with scissors when about 6 inches long. Fry until golden brown
While the churros are frying, add the cinnamon to the cup of sugar and mix thoroughly
Once churros are fried, remove from oil with slotted spoon and drain on absorbent paper for a minute
Roll the churros in the cinnamon sugar and serve, piping hot, alongside a bowl of melted chocolate

9 Foods You Can’t Miss in Ethiopia

Rich in flavors, colors, textures and variety, Ethiopian cuisine is one of the most enticing you’ll ever come across. A kaleidoscope of influences and an eclectic history make it utterly unique in all of Sub-Saharan Africa.

If you want to discover a mouthwatering taste of the Mediterranean in Africa, then let this be your next unforgettable, foodie-delight holiday destination.

Unlike many other parts of Central and Southern Africa, Ethiopian cuisine offers an incredible variety of dishes, most of which are vegetarian and vegan. This is, perhaps, the biggest difference between the cuisine of Ethiopia and that of its immediate neighbors, like Kenya and Sudan, both of which are heavily reliant on fatty meats and a carb-based main of either rice or white flour-based bread. With an abundance of vegetables, as well as herbs and spices, Ethiopian cuisine can revolutionize your whole opinion of African cuisine. Spend but a day here and you’ll soon realize that food is one of Ethiopia’s most prized highlights.

The art of eating in Ethiopia

Much like Indian meals, there’s no elegant way of eating in Ethiopia. This is arguably the most endearing aspect of the local cuisine. There are no bowls, side plates, knives and forks here. Just an oversized injera pancake (you’ll discover what that is below), dollops of exceptionally tasty delights, and your (hopefully) squeaky-clean fingers. Tear away a piece of injera with your right hand, use it as a spoon to scoop up food and drop the whole scrumptious pocket straight in your mouth. There is an art to doing this so that your fingers never touch your lips. If you can master this, you’ll already be a step ahead of countless tourists, myself included! Luckily, locals are graciously accommodating in this regard and will certainly never reprimand you for not getting it quite right.

Eating in Ethiopia is a very social event and, like in most of Asia, all dishes are meant to be shared, making a messy event even messier! If you’re ever lucky enough to be invited to share a meal with locals, do not panic if your host insists on feeding you. Literally. With his/her fingers! This may seem an incredibly bizarre thing to do, but in this country it is an absolute privilege to be ‘fed’ by your host, and this ancient tradition (called gursha) is a sign of friendship, respect, and loyalty.

Once you understand the social aspects of dining in Ethiopia, it time to decide which delectable treat you want to try! You can decide where you want to start on the list, but these 9 foods can’t be missed.

9 Ethiopian foods you can’t miss

Injera

In Ethiopia, the carb of choice is the injera, a flat pancake-like staple that’s used, instead of cutlery, to mop up food and sauces. Because injera is made of sourdough it is both filling and delectably ‘sour’. An acquired taste no doubt, injera tastes a little odd on its own, but the sourdough flavor perfectly enhances the stews with which it is served. Injera looks like a sponge and certainly feels like a sponge, and combined with the stews it could soon become one of your favorite highlights. Made from a fermented gluten-free grain called tef, injera is the most fundamental base of any Ethiopian meal.

Berbere

The staple chili sauce of choice, berbere is made from ground red chilies and a combination of at least 20 other spices, including cinnamon, cumin, ginger, coriander, garlic and many more. No matter what other dishes you order, there will always be a corner of injera smothered in this delicious paste.

Doro Wat

The chicken stew to end all chicken stews is Ethiopia’s national dish and consists of chicken pieces and (more often than not) hard boiled eggs, cooked in a spicy and tangy tomato-based sauce.

Shiro

One of my absolute favorite injera-accompaniments was shiro, a chickpea based sauce cooked with lentils and berbere that can either be runny (shiro wot) or perfectly thick (shiro tegamino). “Tegamino’ is also an Italian word and the name for the small terracotta pot in which the shiro is cooked.

Do note that Ethiopian cuisine is rich in pulses, and you’ll find plenty of shiro variations with red and green lentils, and beans as well.

Mixed Platters

For the first-time visitor who may have a difficult time deciphering an Ethiopian menu, mixed plates of half a dozen dishes, served on injera, are simply ideal. These platters make up the great majority of meals served in street-side restaurants and are a great way of savoring various local dishes in just one sitting. Whether meat based (maheberawi) or vegetarian (yetsom beyaynetu), Ethiopian mixed platters are heavenly, as dishes change regularly depending on what’s been freshly cooked. This way you never need to eat the same combination twice and you’ll get to savor dozens of dishes in just the first few days in the country.

Tibs

Carnivores like my beloved other half soon get addicted to tibs, a dish of stir fried meat that’s cooked with garlic, rosemary and, in fancier places, even a dash of white wine. This simple and quite unassuming dish is spectacularly tasty and, on request, can be made berbere free. This is heaven-sent if you’ve been in the country a while and feel you need a break from all the spice.

Kitfo

There was no going back once I discovered kitfo, or the Ethiopian version of a steak tartare, whereby raw mince is mixed with herbs and berbere (of course) and served with a tomato sauce. In this particular case, I do recommend you try it in popular restaurants that specialize in it, as you’ll know the meat is super fresh.

Ethiopian Macchiato

Ethiopians are just nuts about their coffee and, being Italian myself, this is something with which I related wholeheartedly. The macchiato (a short black with a dash of frothed up hot milk) is quite legendary in Ethiopia and considered one of the most ancient and authentic drinks in the country. Funnily enough, most Ethiopians don’t realize that this is, in fact, one of the many legacies left behind by Italian troops who were all over the country in the early 1930s. I even had a barista argue with me that macchiato is an Ethiopian word, even though it literally means ‘stained’ in Italian. As in the espresso – as opposed to a caffé latte – is only “stained” with milk, not drowned in it.

In case you’re wondering, Ethiopia serves up the very best coffee of any country south of the Sahara and there’s a reason for this. Ethiopia is credited with being the birthplace of coffee. Nomadic tribes in the 10th century are believed to be the first people to recognize coffee’s stimulating effects — although those tribes ate the cherries from the plant rather than the beans we use to make the hot beverage today.

Ethiopian Coffee Ceremony

The Ethiopian coffee ceremony is something that’s internationally renowned and an incredible tradition whose precise origins are unknown. Although you can certainly grab yourself a macchiato in two minutes flat, at one of Addis Ababa’s many cafés, partaking in an hour-long traditional ceremony here is an absolute must.

In Ethiopia, the long and tedious coffee ceremony is arguably the most important social tradition in any household. Usually officiated by the youngest woman of the house, it involves making coffee for family and guests, starting from roasting raw coffee beans over an open coal stove. After the beans are roasted, they are ground by hand in a traditional mortar and pestle (called a mukecha) and finally brewed for at least 5-7 minutes, before the by-now very aromatic coffee is finally served. Traditionally, a coffee ceremony involves serving, and enjoying, three cups of coffee, all made from the same ground beans. Usually served alongside freshly made popcorn, a Sunday coffee ceremony can easily take up half an afternoon. This is a time when families gather and spend some quality time together. Being invited to attend a family’s coffee ceremony is one of the most delightful honors you could ever receive in Ethiopia.

The 5 Best Tropical Cruises for Foodies

Gone are the days when cruise dining meant less-than-average, mass-produced ‘mystery stews’ and rows upon rows of tasteless Jell-O. Nowadays, food has taken center stage in the cruising world. Particularly in the tropics, where high-quality organic local produce, combined with exceptional cooking skills, result in some of the most mouth-watering meals you could ever taste.

Want to sail the tropical world and enjoy unforgettable epicurean experiences? Then make a beeline for the very best tropical cruises for foodies.

Paul Gauguin Cruises, Caribbean

Enlisting the help of double Michelin-starred French chef Jean-Pierre Vigato, has certainly helped Paul Gauguin Cruises stay ahead of the food-lover’s cruising world. Tere Moana, the utterly stunning 88-guest luxury yacht cruising the tropics. Where Gauguin Cruises shine best is in the culinary department, where they have invested much of their efforts. So committed are they to providing a brilliant epicurean experience, that guests are requested to fill in a food preferences form up to two months before sailing.

The ship: The Tere Moana boasts 44 sea-facing cabins, 8 of which have glorious balconies and Class A Suites with expansive verandahs. A journey on the Moana certainly feels more like a private charter voyage rather than your run-of-the-mill cruise. On board, you’ll find a swimming pool, whirlpool, sundeck lounges, beauty spa, gym and fun water toys like kayaks and windsurf boards. Outdoor and indoor dining and relaxation lounges, with the added bonus of Wi-Fi hotspots, make this a most relaxing ship on which to cruise.

The destination: In the Caribbean, Gauguin Cruises run two amazing, weeklong voyages. Choose from a sail to vibrant and colorful Panama, glitzy Aruba and stunning French West Indies, or a jaunt to and through the British Virgin Isles.

The dining: Offering three exceptional onboard dining options, guests really do have the best of the Caribbean at their taste buds when they cruise on the Tere Moana. L’Etoile specializes in international cuisine with a varied menu created by Chef Vigato, incorporating the finest local ingredients available. With the abundance of tropical fruits, fresh seafood, aromatic spices and organic vegetables in this region, meals onboard are sensationally tasty. Meals usually consist of six courses or more, with a choice of hot and cold appetizers including melt-in-your mouth tuna tartare and hot off the coals suckling pig! Although the menu varies with each cruise, there are a few signature dishes that are always available. The almond-crusted mahi-mahi is revered among return guests, as is the chicken cordon-bleu just bursting with flowy French cheese.

AmaWaterways River Cruises, Vietnam & Cambodia

River cruising is a magnificent way to discover off-the-beaten tropical destinations. This is especially true in Southeast Asia, where the mighty Mekong River winds its way through some of the most outstanding scenery in the entire region. AmaWaterways have two beautiful riverboats cruising the Mekon River in Vietnam and Cambodia, the Amadara and Amalotus. Both are outstandingly striking riverboats, offering luxury, comfort and exclusivity.

The ship: Similarly sized, the Amadara and Amalotus were both built in Vietnam and are only a few years old. They both carry 124 passengers in similarly sized cabins, the main discerning aspects being the layout of the main areas, and the fact that the Amadara boasts a swimming pool at bow, whilst the Amalotus’ pool is at the stern.

The destination: The 16-day Mekong River cruise offered by AmaWaterways (from July to May every year) offers a kaleidoscope of exotic experiences, with a myriad of enticing cultural landmarks, ancient palaces and temples to discover. The journey starts in Hanoi, with an overnight stay in magnificent Ha Long Bay on a traditional junk, before travelling overland to the ancient Khmer temple city of Angkor Wat, in Siem Reap, Cambodia. From here, cast off on a spectacular cruise all along the Mekong River for 9 unforgettable sailing days. Stopover ports include the Cambodian capital, Phnom Penh, the insanely busy floating markets at Cai Be, and bustling Ho Chi Minh City.

The dining: Food is a big deal on AmaWaterways cruises, and never more so than when sailing in one of the world’s foremost foodie destinations. Southeast Asian cuisine, renowned for the regional richness, abundance of spices and intricate recipes, is rated among the best in the world. Aboard this cruise, you get to savor it all. Each meal on board is regionally inspired, complemented by international flavors and expert hands. Although Western meals are always on offer, it’s the Cambodian and Vietnamese specialties that hit the mark with guests. Best part about these cruises? Not only do you enjoy fantastic meals on board, but you can also include visits to the famed night food-markets of Siem Reap – for the best fish amok in the country – and Phnom Penh, a haven for Cambodian sticky rice and mango pudding lovers. Cruising and feasting your way through Southeast Asia has never been more delightful!

Seabourn, Cruises, Caribbean

Seabourn are renowned for their intimate, luxury cruises and for placing a strong emphasis on gourmet dining experiences. Offering all-inclusive rates and stunning elegance, Seabourn is a great choice if you dream of a journey that is just as enticing, relaxing and rewarding as the destination.

The ship: For a cruise company of this caliber, you can expect your Seabourn yacht to be out of this world. And they really are. Voted the world’s “Best Small Ship Luxury Cruise Ships”, the Seabourn dames are exclusive luxury resorts at sea. Currently, there are three luxury yachts sailing the world, with a new addition expected to join the fleet in December 2016. The Sojourn, which typically sails the Caribbean, is an Italian-built treasure, comprising 650 feet of pure opulence. This includes a health and beauty spa which spans two floors and 11,000 square feet! With spectacular outdoor terraces, indoor golf putting greens, Observation Bar, designer boutiques, two full-service restaurants and a more casual grill bar, stepping off the Sojourn may arguably be your biggest challenge.

The destination: You’ll find Seabourn sailing the high seas in the Caribbean, on a multitude of itineraries. Spend 12 days scouring the width and breadth of the British Virgin Islands, with lovely hop-over stops on highlights like St Barts and St Lucia. Have more time? Then indulge in a phenomenal 39-day adventure that’ll guide you from Florida, all the way to Panama, Barbados and a zig-zag adventure through a dozen impossibly idyllic tropical islands, right in the heart of the Caribbean Sea.

The dining: Renowned for hosting celebrity and award-winning chefs like Michele Bernstein and Thomas Keller, Seabourn cruises not only offer amazing delights at every meal, with 7-course degustation menus of local and imported treats a highlight, but also regularly hold on-board cooking classes and presentations. The signature dish, according to head chef Tony Egger, is “Lobster, Champagne and caviar” which perfectly epitomizes the 5* dining experience you can expect. All three indulgences are ubiquitous on the menu and served on demand. Sundowners complemented by a silver tray of whole-wheat crackers topped with crème fraiche, egg, red onion and caviar are the most anticipated daily highlight. Meals are European-style on board, so dishes served are small yet numerous. Some of Thomas Keller’s famed dishes from his California restaurant are also regularly offered, including the awesome Napa Burger, made with a potato brioche-bun and topped with Wisconsin cheddar cheese and his signature, homemade Thousand Island dressing.

Aqua Expeditions Amazon River Cruises, Peru

Head to the deepest, darkest depths of the Amazon rainforest in Peru and gourmet cuisine isn’t something you would expect. After all, it certainly takes you long enough to reach this place, how on earth could you expect premier ingredients to make it this far? But they do. At least, aboard the M/V Aqua they do! Alongside jungle tribe visits, wildlife spotting, and trekking in the world’s most important tropical rainforest, the cruise line offers an extensive gourmet food service that belies belief.

The ship: Aqua is a stunning, recently refurbished 12-cabin vessel accommodating 24 guests and 21 crew, including a naturalist guide (for offshore excursions) and medic for any eventualities. Designed with nature in mind, Aqua is superbly elegant and modern on the inside, yet still manages to blend in with the tropical and all-natural surroundings. Onboard kayaks offer you the chance to explore the landscape, and the incredible wildlife that inhabits the Amazon River, at close range.

The destination: Aqua Expeditions lead exploratory cruises in parts of the Amazon that are out of reach of most cruise liners. The world’s longest and arguably most important river boasts unique biodiversity and more ecosystems than you’d find in entire continents. When you leisurely sail the Apurimac River, the place where the Amazon originates, you’ll be privy to a side of the Amazon Rainforest very few get to visit.

The dining: Aboard the M/V Aqua, you’ll savor scrumptious Peruvian specialties, prepared by none other than Pedro Miguel Schiaffino, owner of Malabar Restaurant in Lima, one of South America’s top-rated culinary gems. Schiaffuno’s signature Camu Camu Sour cocktail is perhaps his most beloved drink delight and perfect when paired with an Amazonian sunset. Unique specialties like Napo-de-Berenjena, an amazing terrine of fried eggplant with mozzarella and pears are indicative of the chef’s avant-garde approach to Peruvian cuisine. For those who wish for a completely immersive Amazonian experience, complete with award-winning chef-created delights, the M/V Aqua cruise in the Amazon is an absolute bucket-list contender.

Crystal Cruises, Indian Ocean

If you are interested in a truly luxurious cruise experience with fine dining and cultural immersion, Crystal Cruises could be the right line for you. In particular, their Indian Ocean routes are jam packed with scenery unlike anything you have ever experienced. Enjoy a tropical breeze while you explore coral reefs, breathtaking shorelines, and even a two-night stay in the city of Dubai.

The ship: Crystal lines have three ships to choose from on their Indian Ocean tour — the Symphony, the Serenity, and the new Esprit. All three offer top-shelf luxury, with slightly different accommodations. Serenity and Symphony are celebrated by cruise enthusiasts world wide — bringing in awards from Conde Nast and the like. The new Esprit offers a more intimate experience by only allowing 62 guests on board.

The destination: Crystal Cruises offers destinations to various locations across the globe include treks in the Caribbean, South America, Mexico, and our focus here — the Indian Ocean. The majority of trips into the Indian Ocean and the Seychelles happen on the new Esprit ship and offer a 2-night overnight experience in the City of Gold, Dubai.

The dining: Crystal Cruises was one of the first lines to offer alternative specialty restaurants aboard their ships. The tradition is continued today with a variety of options aboard from fine dining to casual al fresco experiences. Celebrity Master Chef Nobu Matsuhisa has partnered with Crystal Cruises since 2003 to offer his vision of Japanese-Peruvian fusion cuisine aboard the ships. Fine wine lovers will enjoy The Vintage Room that offers exclusive wines rarely found on land — let alone in the sea. At each port, the flavors of Asia and India delight travelers.