Indian food enthusiast and travel expert James shares his top 5 recommended food experiences in India. The restaurant curries in the UK are totally different to authentic Indian cuisine and tasting the real dishes is an enlightening experience. From mouth-watering, juicy chicken and beef kebabs – seasoned with spices – to tapas style potato and chickpea dishes, and lightly fried pakora, there’ll be something for everyone.
Borneo is a cultural melting pot and its food is a reflection of this. With Chinese, Malay and indigenous Bornean influences, there’s a variety of things to try. Here, country expert Lauren shares the favourite dishes she recommends sampling when visiting the island.
Travel specialist Toni gives her insights into the best foodie experiences in Sri Lanka following from her research trip. From fragrant coconut curries, to pancake hoppers, to mellow rotis, she shares the best of the best. Over to her:
There are a range of beaches with a mixture of accommodation options in Malaysian Borneo. In certain regions to the far east of the island we must also consider FCO advice when looking for a brilliant beach stay. This guide will provide you with a brief overview of what the beaches in this area have to offer so you can start planning your perfect Borneo beach holiday.
Lauren (one of our travel specialists) enjoyed our ETG signature experience: a tour of Saigon by vespa on her own holiday to Vietnam. Exciting, insightful and a lot of fun, she shares her experience here.
As the Christmas season fast approaches, we thought we’d divert your mind away from the usual festivals foods and introduce to some of our Asian favourites. This week, it’s Sri Lankan hoppers.
As part of our Christmas menu series, we’re featuring Coconut rice with Mango as our next recipe. It’s light, refreshing and healthy, known in the office as ‘heaven on a plate.’ It’s suitable for vegetarians and with only a few ingredients, is easy to make.
As the Christmas season fast approaches, we thought we’d divert your mind away from the potatoes, brussel sprouts and turkey with some of our favourite Asian culinary treats. That’s why, over the next few weeks, we’ll be sharing some brilliant festive recipes with an Asian twist.
Eco Lodges offer guests a much deeper insight into a destination and can make the difference between a good holiday and an unforgettable experience. From the inclusion of local communities, to the design of the accommodation itself, its the personality of the accommodation that makes your stay much more insightful.
Something you hear all over Vietnam is “same same but different”. This means things are familiar but not the same.
Our Travel Consultants regularly travel to the destinations they specialise in. Here David Gookey, one of our Travel Consultants shares his foodie experiences in Thailand…
Word reaches of two interesting sounding restaurant openings in Hoi An/Danang – already something of a foodie mecca.
We constantly get asked to reccommend our favourite restaurants to clients and this worries us as it seems to change so quickly. What suits Peter, seems to annoy Paul, in much more pronounced a way than hotels or more general hotel experiences.
Rick Stein did us a massive favour by doing a programme that focused, almost exclusively, on the area that we specialise in. Apart from Laos, all our bases were covered – Sri Lanka, Vietnam, Cambodia and of course, Thailand. A big ‘thank you’ to Rick then, as we saw a definite increase in inquiries from the sort of people keen to do something a little different and sample the true flavours of the region – something which we can deliver!
Sitting in our office in Wandsworth putting together tours for people in Vietnam is a decent way to make a living. My thoughts do wander sometimes though, to the places I am working on, and where i would like to go next.
The last two posts about new eco lodges in Sri Lanka has got me thinking about the abundance of this sort of place in Asia now, coming under the somewhat subjective heading of an ‘Eco Lodge’.
Hidden away in the south eastern corner of Cambodia are these two coastal getaways. Their charm is unique and definately a little rough around the edges – though it is in this that lies their charm. Originally built by the French in the 1920s as plush colonial getaways and then used by rich Cambodians in the 1960s and 1970s, they both fell into disrepair and were pretty much abandoned with the arrival of the Khmer Rouge. Although going through a revival (especially Kep) the earlier desertion is still evident in the derelict buildings and run down buildings.
I’m in on way to New Zealand via Singapore and I have a 24 hour stopover. Keen to remind myself od the flavours I remember, I asked a friend who was brought up in Singapore and returns often to tell me what to eat given 24 hours in Singapore.