Compromise is not an option. Not in life, not in experiences, and not in food. I’ve explored the farthest reaches – late nights in the lanes of Lisbon to sunrises over the shanties of Rio. I’ve savoured Speyside scotch on Savile Row and devoured mole poblano in Mexico.
I know what’s best and now India can know it too. Revel in my restless curiosity. Indulge in the incredible.
On a reconnaissance mission in the jungles of Congo, I came across a tribe of huntsmen who engaged in a tournament to crown the greatest hunter among their ranks.
A feast followed where the victor of the contest shared with the tribe the spoils of his trials, roasted on an open fire with a dash of ‘Peri Peri’, otherwise known as African Bird’s Eye Chilli. Little did I know that an African spice would reinvent a Mexican delicacy. And how!
Crossing the Sahara was something I took up as a challenge after I heard my Lieutenant recount the tales of his adventures in the African sands. I set sail in search of Mahmoud, my old friend and guide, to the oasis of Arfoud in Southern Morocco.
Ecstatic at the sight of me, Mahmoud invited me to dine with his family that night. That marked my first encounter with Moroccan Mint Pita bread, my love for which has grown stronger with each passing day.
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