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how she cook brinjal curry recipe with dry fish for her own man || indian rural village life

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My 105 years Grandma's Village Style Chicken Curry | Chicken Recipe | Country Foods

My 105 years Grandma's Village Style Chicken Curry | Chicken Recipe | Country Foods
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UNSEEN MITHILA FEAST in Bihar I Tilkor + Arikanch + Bagiya + chura dahi + sajmani + sarso machh

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Maithil cuisine is a culinary style which originated in Mithila, a region of the Indian subcontinent, which comprises many districts of Bihar. Mithila is famous for its Paan, Maach and Makhaan culture. Here the cuisine is characterised by native ingredients and rustic cooking techniques.

Talking about the food traditions of Mithila, we saw that community feasts also called Bhoj is a popular thing. Almost every religious ceremony is accompanied by one or more community feasts where hundreds of people come together to enjoy lunch or dinner. Food is served on banana or lotus leaves and is eaten sitting on the ground in structured rows.
During our Bihar food exploration we got the opportunity to attend a Maithli bhoj bhaat in Darbhanga that was organized by our gracious host Sri Manikant Jha ji. We started our journey from Muzaffarpur where we first polished off some chura dahi for breakfast and then left for Darbhanga on a bus.

After alighting we took a rickshaw ride to Manikant Ji's home which was abuzz with family members and guests. After a warm welcome by the family, we met Dr. Jay Prakash Chaudhary, a notable Maithili poet who writes and presents humorous poems.

After a brief chat with him we visited the cooking area where the ladies of the family both young and old were busy preparing the elaborate meal. At one part of the courtyard some snacks items were being prepared, on another part main course and at some other corner fish delicacy was being cooked. Once the snacks were done we tried them. This included misti and namkeen makhan, pochua, chawal ke atte ki roti with chutney and malpua. Soon after we joined the ladies for the preparation of the main course to understand the ingredients and cooking process. With such great enthusiasm and effortless coordination, in no time the food was ready.

A particular area of the open courtyard was readied for seating. We joined Manikant ji, some of his family members and guests for the feast. The enormous spread that appeared slowly and eventually was overwhelming. There was rice, dal, fritters, fried treats, differently flavoured mash, chutneys, saag, fish curry, curd and sweets. It was such a special feeling to enjoy the meal over light hearted communication. What a gratifying opportunity it was to discover about the Maithili cuisine.

As per the tradition, the spread was first offered to the Almighty and was then taken away to be served.

About the host - Anubhav Sapra


Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.

Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!

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Village Food in Central Africa - RWANDAN FOOD and AMAZING DANCING in Rural Rwanda, Africa!

This was an amazing day of learning about Rwandan food and culture!
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I signed up to go on a tour with Azizi Life, and I did the home food tour. It turned out to be even better than I was expecting, and truly a glimpse into rural life and a community in Rwanda. The food, the culture, and the dancing after lunch was one of the highlights of the day!

Muhanga Town - In the morning we first drove from Kigali to Muhanga Town, about an hour outside of Kigali. The green mountain roads were spectacular. Rwanda is known as the land of 1000 hills, and I think that might be an underestimation as there are never ending hills in this part of Central Africa.

After being warmly greeted and welcomed by the community of ladies, we first went to go fetch water. This is something many of us, myself for sure, take for granted. But in the rural countryside of Africa, even in cities, there are many people who have no running water, and when they need water for anything, they must walk to the well or source of freshwater, and carry all the water they need. It’s something to always remember.

Next we got started cooking all the food. Most of the ingredients for the Rwandan feast they cooked were from right there, on the hillside, from the small family farms. We had dozens of different vegetables, and of course - beans which were one of the most important foods of this regions of Africa. It wouldn’t be Rwandan food without beans as I’ve heard! Final dish was akabenz, a famous Rwandan pork dish.

You could taste the freshness of all the ingredients. The food was honestly a little plain for my usual taste buds, but I fully appreciated the natural ingredients, the simplicity of the dishes, and the love poured into each dish.

After eating a giant Rwandan feast, all of a sudden they started breaking out into dance. It was one of the highlights of this entire experience.

Thank you to the entire community for hosting us and to Azizi Life for setting it up!

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Sri Lanka Village Food - BANANA LEAF CURRY in Knuckles Mountains! EXOTIC SRI LANKAN FOOD!!

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In today’s video, we are taking you to experience traditional village life in the beautiful mountain ranges of Sri Lanka.

We are starting the day at a family home to watch the preparation of Aggala, which are a Sri Lankan rice ball specialty. There are so many different varieties of Aggala, mixed with different nuts and ingredients. We washed the Aggala down with traditional Sri Lankan tea.

After eating over 10 varieties of Aggala, we hiked down through the jungle to another family’s home. There, the family made us an amazing Sri Lankan lake fish curry from scratch. Many of the ingredients came from their own farm, like the chilies, coconuts and the banana leaves. Once the food was prepared, the fish with a few other dishes were wrapped into banana leaves. They are meant to stay wrapped up in the banana leaf for about an hour, to allow the flavours of the curry to marinate the rice.

While we waited for the flavours to soak in, we continued hiking down to a river. We found a swimming hole and enjoyed cooling off in the water. After our swim, it was time to eat the lake fish curry! It was so incredible and it was our first time eating in a traditional Sri Lankan village since 2019! What an amazing experience with these families. We would like to thank the families for welcoming us into their home and village.

After lunch, we went higher into the mountains to experience camping in Sri Lanka. We ventured deep into the Knuckles Mountain Range with a 4x4 to arrive at Wild Glamping Knuckles ( a beautiful oasis on top of Sri Lanka. There was no better way to end our trip in the mountainous villages, and the tents were exceptional. We highly recommend trying a glamping experience during your visit to the island!

We hope you enjoyed this episode from Sri Lanka, and if you did, give it a thumbs up! Make sure to subscribe so that you never miss another episode!
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We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We’ve eaten our way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!
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Life In Mumbai's Slums: Rationalised Water And Street Food | Floyd's India | TRACKS

Keith Floyd is back for a new eight-part outing and this time the globe-trotting chef explores the mouth-watering cuisine of India. The famous TV chef returns with his familiar style, combining lively al fresco feasts with outstanding natural scenery and landscapes. On his food-finding mission across the Indian sub-continent, Floyd takes us to West Bengal, Tamil Nadu, Kerala, Goa, Punjab, Rajasthan and Maharashtra.

Along the way he unlocks the secret to fine Indian cooking, searches for the true origins of the humble curry and even introduces us to cooking with cowpats. Floyd being Floyd, there is no shortage of friendly interaction with the local people, and wildlife, as he takes insights of historic interest and natural beauty.

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India's FOOD Temple! THE HOLIEST FOOD IN THE WORLD ????

India has a food temple where the Brahmin priests prepare food from age-old recipes in earthen pots over wood fires. They then bless the food and sell it at a market attached to the temple (Ananta Vasudev Mandir).

I'll take you behind the scenes of Ananta Basudev Mandir temples in Bhubaneshwar, Odisha as the priests cook the food (prasad). Then we'll go to the temple's food market and buy the blessed food from the priests and try it out! There are 11 dishes for me to try.

Here's what I ate at India's Food Temple:

Mitha Dali (Sweet Lentils)
Potolo Channa Masala (Pointed Gourd & Chickpeas)
Dalma (Lentil & Vegetables)
Khatta (Tamarind & Dates Chutney)
Saaga (Spinich)
Sarson Ka Saaf Makke Di Roti
Besara (Vegetables & Mustard)
Mohura
Pachidi (Coconut & Fruit Raita)
Kheer (Sweet Rice with Milk)

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Grandma cooked a delicious meal with eggplant, walnuts and tomatoes

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Grandma cooked a delicious meal with eggplant, walnuts and tomatoes on the stove

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Grandma cooked a delicious dish with eggplant, walnuts and tomatoes on the stove

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Unique Village Food in Masuleh, Iran! ????????I ate 48 YEARS-OLD GARLIC!!

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MASULEH, IRAN - Located in Gilan province, high within the mountains, it’s a lush green area of Iran, and home to some of the most unique Iranian food you’ll find. The village itself has an extremely unique architectural style. We were invited to a local home where an amazing family cooked us local Gilan Iranian food, including lots of walnuts and pomegranate. It was an outstanding meal and experience. #Masuleh #Iran #IranianFood

Zeytoon Parvardeh - One of the dishes, or condiments that’s common in this area of Iran, is olies, mixed with walnut paste, pomegranate paste, and pomegranate juice. Along with garlic and some sliced herbs, it was probably my favorite olive dish I’ve ever had anywhere in the world. Another ingredient I tasted for the first time is, hogweed - Persian hogweed - a very unique tasting seasoning.

As the amazing Iranian food continued to cook, we took a walk around Masuleh village, had some tea and some dizi (stew of lamb and chickpeas), and then headed back to the house for one of the most amazing meals I had during my trip to Iran. The food was spectacular, and it was a meal of trying so many different unique dishes and flavor combinations that I had never experienced before.

Thank you to Ghasr Setareh ( for arranging our trip to Iran.

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BEST COCONUT CHILI SAMBAL - Next Level Village Food in Sigiriya, Sri Lanka!

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SIGIRIYA, SRI LANKA - This was an amazing day in Sri Lanka - we first began the day hiking to Sigiriya, a massive rock formation with a fortress at the top. Afterwards we continued to a family home who prepared us an outstanding Sri Lankan food meal - one of the best of the trip.

We started the hike early in the morning, and already it was getting buy. But immediately as you arrive, you’ll feel a mystic auro to the rock and the entire site. The fortress and palace at the top of the rock was created and developed by King Kasyapa (477 – 495 CE). The mystery is that when he passed away, the empire collapsed and no one really knows what happened. Entrance ticket - $30 USD, a little expensive, but worth it, and a very cool experience.

After we got down from the rock we then drove over to a Sri Lankan village where we met our host family and they had already started cooking an amazing home cooked meal, all in clay pots. One of the highlight dishes was deer meat, both dried and a fresh, cooked in a loads of different Sri Lankan spices. The food was incredible.

Kotchi sambal - But probably my favorite part of the entire meal was watching her make kotchi sambal from scratch - a combination of fresh shredded mature coconut ground with chilies and onions, and a squeeze of lime juice. It was outstanding, and was so good I could have eaten it as a main dish rather than just a garnish side.

It was an amazing day of Sri Lankan food and travel in Sigiriya!

Thank you to everyone who generously hosted me in Sigiriya, for the delicious food, and to Ruzaina for arranging everything. Go check out her videos:

Thank you for watching this Sri Lankan food video! You can watch the entire Sri Lanka food and travel series here:

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Village Food in Laos - SPICY CHILI WOOD and AUTHENTIC KHMU FOOD in Luang Prabang!

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During our trip to Luang Prabang, one of my goals was to experience authentic Laos culture. So we set off on a 2 day excursion, into the mountains, not too far from Luang Prabang. The first day we’d spend learning about the Khmu culture and eating local authentic Khmu food. The next day, we’d move onto a Hmong village to eat Hmong food.

We met up with Alex and his team from White Elephant Adventures ( This is not sponsored, I paid in full for this tour, but Alex and his team were gracious to really set us up with a custom tour about food and culture. I highly recommend them for off the beaten path, authentic culture tours in Luang Prabang.

It wasn’t too long of a drive, and we stopped at a variety of markets along the way, but we eventually made it to the Khmu village. It happened to be the village of our guide. It was a gorgeous village, by the river. For lunch we had some simple bamboo shoot mixtures wrapped in banana leaf and steamed. Khmu mainly eat sticky rice.

After lunch we walked around, took a swim in the river, and just hung out, waiting for the dinner festivities.

We purposefully didn’t really make too much of a plan, because we wanted to just see what unfolded naturally at the village. They decided to butcher a small pig for the village and for the evening festivities. They also planned a baci ceremony - a Laos ceremony of blessing, which was an amazing experience and left me feeling so incredibly welcome.

Anyway, after the afternoon swim, the men got started butchering the pig and parting off each piece of meat - serious nose to tail dining - to the person who was designated to cook each different dish. What was amazing to me is that everyone in the community had a role, and each worked diligently for the greater community.

There were so many different local Khmu Lao foods being prepared that I could hardly keep up. But one of the most interesting dishes for me was the or lam, a well know Lao Khmu dish, but this version unlike anything I had tried before. One of the single most amazing ingredient is spicy chili wood - it’s actually a vine that grows in the jungle, and it is really spicy and makes your tongue tingle.
The baci ceremony was spectacular, the meal of all things pig with the community was special, and at the end of the night the children from the village sang us a couple of songs.

It was a fantastic day, delicious authentic and fresh Lao Khmu food, and an incredible time to learn about Khmu culture, and interact with the community.

Thank you for watching!

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SRI LANKAN TRIBAL FOOD ???????? Eating JUNGLE CURRY with Vedda Tribe in Sri Lanka!

Thank you to the Sri Lanka Tourism Board ???????? for inviting us to participate in the Hello Again “Safe and Secure” program!


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Today we have a very special episode from Sri Lanka. We are taking you deep into the Sri Lankan forest to introduce the culture of the Vedda people. The Veddas are the indigenous people of Sri Lanka, and have inhabited the island long before any other groups. They used to inhabit the coasts, the mountains and regions from North to South Sri Lanka. Sadly, there aren’t many Veddas left.

Today, we are meeting a local Vedda and to get to him we will need to take a boat. We are joining our friends from Ojaye Camp (Check them out: & Chathura, who is a local to this area and can speak the Vedda language. Thank you so much Ojaye Camp!

Meet Suda, a Vedda tribesman from the Mahiyanganaya region of Sri Lanka. As you can see from his bow and arrow, belongings and shelter, Veddas are hunter-gatherers. The jungles and nearby lake are rich with natural resources, and Suda had tons of local spices with him. He also recently hunted nearby, and had fresh meat to cook into a curry.

Watching the process of Suda cook was impressive. Everything was made by hand from scratch with ingredients foraged from the nearby lands. Even the wood fire was lit with flint and stone! Suda prepared many dishes like Thalapa (boiled cornmeal), meat curry and wood-fire roti. The food prepared was absolutely delicious!!!

Suda, along with other Veddas are preserving their identity, culture and traditions in Sri Lanka, and we recommend learning about the indigenous people and their history through meeting them and experiencing something like this. The Veddas have their own language, rituals, hunting and survival techniques. Even their own cuisine! We would like to thank Chathura, of Ojaye Camp, for helping us to learn about the Sri Lankan Veddas! Go check them out!
________________________

We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We’ve eaten our way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!

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Garhwal Siriyon Village VEG Food Experience l Phaanu + Pindalu Gutke + Malte ki Khatai & MORE

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In today’s episode Anubhav is visiting the beautiful Siriyon Village at Dehradun which is home to our host Navendu’s maternal grandmother. Navendu is an entrepreneur, social worker and a food blogger who shares stories about the food culture of his native place in Uttarakhand. Anubhav joined him to explore some of the dishes of the Garhwali cuisine. Siriyon is a small mountain village that is inhabited by just 7 to 8 families who stay in close contact with each other. They share each other's work and live in harmony.
We drove through the verdant winding roads to reach Navendu’s Nani’s place for lunch. The place was surrounded by huge trees and beautiful mountains. Navendu’s family had gathered together for the feast. We loved the temporary kitchen setting that was right beneath a huge tree. The oven, firewood and spices were neatly arranged beside each other.
Soon we settled down with the family to have some tea and to know about the place. After an intriguing conversation Navendu informed us about the menu that he was going to prepare for us. It was a long list and we were excited to relish it.
Navendu began with the making of malte ki khatai which is a zesty salad made of the indigenous citrus fruit called malta. It is sweet and sour, juicy and so refreshing. Here in the mountains, this salad is seldom consumed in isolation. A big group makes the experience all the more enjoyable.
Next he prepared the pindalu ke gutke and pindalu ka saag. Pindalu is taro and the ones growing here are big, super nutritious and tasty. The former was a dry preparation that we polished off in the course of the cooking while the later one was a spicy taro curry. Two notable native spices used in these and the following dishes were jakhiya and faran.
One of their very interesting traditional food items is the nal badi which is sundried chunks of lentil paste coated taro stems. They are made into a spicy curry along with potatoes Navendu cooked for us to have with boiled rice.
It was followed by the preparation of Gahat the phaanu and kankode ki sabzi. Gahat or horsegram is widely cultivated in the mountains of Uttarakhand. Hence this lentil is used in various forms. Gahat ka phannu has a base made of horse gram along with small pieces of horsegram pancakes. The kankode ki sabzi on the other hand was a tangy side dish that resembled a cucumber stir fry.
After the kankode ki sabzi was ready Navendu's mom, aunt and even grandmother joined us for making a special festive treat called urad ke pakode. It was a flat and crisp, jakhiya encrusted fritter made of a spiced urad dal batter. In accordance with the traditional way, we tried it with ghee and the combination was surprisingly greasy yet delightful. While making them Navendu's mom sang a folk song about the same.
When the raita and palyo were ready so it was the turn of finger millet flatbreads that are highly nutritious. The dark coloured rotis were to be eaten again with ghee and sabzis.
With rotis being ready we all sat down out in the open to enjoy the lunch. The dishes were served all together in bronze plates and bowls. This simple homecooked meal prepared using local produce and ingredients was soul satisfying though it did had some spicy note to it. Heartfelt thanks to Navendu and his family for all the warmth, affection and care.
Enjoy the journey we will meet you again next week.

About the host - Anubhav Sapra


Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.

Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!

Thank you for watching!

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Text by Swetaleena Nayak

Unforgettable Meal - ASHANTI FOOD in Kumasi, Ghana | Ultimate West African Food Tour!

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Thanks to Can Do Tours ( for arranging this amazing Ghanaian food experience for me.

From Cape Coast, Ghana, we drove inland to Kumasi, a major city in the central Ashanti Region of Ghana. I was excited to sample authentic Ashanti food, and to spend just a short time exploring Kumasi. The drive from Cape Coast took about 4 hours.

Fufu for Lunch - When we arrived, we were all quite hungry and so we stopped at a local chop bar (Ghanaian local food restaurant) for lunch. I’m not really sure of the name of this spot, or I don’t even think it really had a name written on it. But it was a popular neighborhood spot, especially known for their fufu - a West African staple food of pounded plantain and cassava. I had it along with a mix of palm nut soup and a variety of meats.
Fufu mix - 18 GHC ($3.80) per bowl

Ashanti Food Cooking in Kumasi, Ghana -
The main activity food activity of the day was meeting a host family and going to their home to cook and experience authentic Ashanti Ghanaian food. Before going home, we stopped at a local market in Kumasi to buy some vegetables, and some essentials for the cooking, especially taro leaves.

Kontomire stew - I didn’t really know what we’d be cooking, but learned it was a dish called kontomire stew, a stew made from fermented fish for flavor and mostly taro leaves (also called cocoyam in Ghana). The leaves were boiled and ground with garlic and spices, then doused in boiling palm nut oil to finish it. The dish was served with boiled green plantains and cocoyams that you could dip into the kontomire stew. It was also amazing to eat with avocado, and the highlight of my day was eating with the entire family.

This is the final video from this Ghana food and travel series! If you haven’t seen all 7 videos, at the full playlist here:

Thank you for watching this entire Ghana food and travel series. It was an amazing trip, tried and learned about so many delicious foods, and it was an honor to meet and interact with so many generous and friendly people.

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106 Year Old Cook Is World’s Oldest YouTuber

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A 106-YEAR-OLD cook has become a YouTube sensation after her great grandson posts videos of her traditional dishes. Great grandmother Mastanamma has just celebrated her 106th birthday - making her one of the oldest YouTubers. Mastanamma - or Granny as she is lovingly known - has gained over 200,000 subscribers on her channel Country Foods thanks to great grandson Laxman for showing off her culinary skills.

Videographer / director: Chandra Sena
Producer: Shatabdi Chakrabarti, Ruby Coote
Editor: Joshua Douglas

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Unseen TRANSYLVANIA VILLAGE FOOD + Best LAMB Stew in Romania!!

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Village Food and Life in Transylvania, Romania - We had an amazingly special opportunity to spend a day in a local village in Transylvania, meeting amazing people, and learning about the delicious local food and life in Transylvania. #Transylvania #RomanianFood

Thank you to Caroline from Mihai Eminescu Trust for hosting us and for organising this experience.

Rooster soup and home cooked banquet - The main main was a home cooked rooster soup and banquet feast put on by an amazing community of women from this small, yet huge hearted, village in Transylvania. The food was cooked with so much love, and you could taste it in every bite.

Orchard’s Crunchy Pork - After riding a horse carriage to the top of a hill to get a view of the village and see the apple orchards, we enjoyed a Romanian Transylvanian picnic that included grilled pork fat skin.

Shepherd’s Lamb Stew and Polenta - This special shepherd’s lamb stew and polenta was incredible, the lamb fell off the bone with tenderness, and the polenta was rich and cheesy.

It was such an incredible day of Romanian food and learning about this incredible village in Transylvania.

Also, thank you to Nassim ( and Cristian ( for setting up this incredible trip.

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100% ORGANIC Farming In Jamaica | OVER 30 Fruits, Vegetables And Medicinal Herbs | See FIRST HAND!

I had the pleasure of visiting and doing a tour of JahB's farm in the hills of St. James recently. Talk about organic subsistence farming in Jamaica? This is it!

Over 30 exciting Jamaican fruits and vegetables are highlighted here, in addition to a little surprise from a duck! Oh yes!

I have the pictures and video.

LINKS & CONTACT MENTIONED IN VIDEO:

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#Jamaica #JamaicaVacation #JamaicanFarmTour #CultureTourism

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Insane Crab Hunting Video:

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Village Food in Sri Lanka - Epic 19 DIFFERENT Sri Lankan Dishes!

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WELIGAMA, SRI LANKA

Weligama is a beautiful town on the southern coast of Sri Lanka, and they happen to have some incredible local food. During the Best of Sri Lanka Food Tour with The Hungry Tourist, we were invited by Uchith and Nick to a relatives home, where they prepared a massive home cooked village cooking and eating experience.

I went a little early to see some of the Sri Lankan food cooking and as they prepared all the dishes. Most of the Sri Lankan food dishes were prepared in earthenware clay pots, cooked over fire to give each dish an incredible complexity and smokiness.

There were more than 19 different Sri Lankan food dishes that they prepared and that we tasted during the day. Some of the dishes were local regional southern Sri Lankan food, and each was spectacular in flavor and complexity of spice.

I wanted to take a little of every single dish, and my plate piled up so high, I didn’t ever realize it. It was an absolutely Sri Lankan food feast!

Huge thank you to Uchith, Nick, and Lakk from The Station LK for hosting us at their family home and for putting on a spectacular home cooked village food experience in Sri Lanka!

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David (The Hungry Tourist):
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Lakki:
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Tim:

Thank you for watching this Sri Lankan food video! You can watch the entire Sri Lanka food and travel series here:

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EP 12 Tura, Garo hills Village Tour, Tribe food, Meghalaya | North east India

Tura is headquater town of West Garo hills, we travelled in Meghalaya, North East India for 15 days, as part of this tour, we spent 3 days in Tura.

As part of this journey we explored many tourist destinations and also got chance to explore local food in Garo hills.

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We started the day with breakfast at our home stay.

Dongrama Home Stay, Tura Meghalaya

Following things which we had in the breakfast.

Sakkin (made of Sticky Rice powder & Sesame Seeds) Steamed - Rs 10 per piece
Jakkep (Sticky Rice Powder & Sesame Seeds & Sugar or Jaggery) - Rs 10 per piece
Pitha (Sticky rice dough and deep fried in Oil) - Rs 5 per piece
Minil (Sticky rice) - Rs 10 per piece

Address - Lower Burny Hills, Tura, Meghalaya 794101
Google Map Location -

You can connect with Dongrama homestay through Google, Instagram or Facebook, if you search them by this name you will be able to locate them.

Single Room - Rs 1200 without AC / Rs 1500/- with AC
Double Room - Rs 1800 without AC/ Rs 2100/- with AC
Cottage Room - Rs 2500/- without AC / Rs 2800/- with AC


Mr. John Oswin S Momin - owner
Phone number - 8414803502
Email id - dongramahomestay@gmail.com

For any Guide Assistance

Mr. David D Shira - Local Guide & Photographer
Phone number - 7005108395

Mr. Bibop A Sangma (Tourist Guide)
Phone number - 9612276246 9366507114

Tura Baptist Church
Address - NH 51, AB Mission Compound, Tura, Meghalaya 794001
Google Map Location -

Sacred Heart Shrine, Tura (New) Church
Address - Tura, Meghalaya 794001
Google Map Location -

Sadolpara Village - West Garo Hills

We went to see the Songsarek (Garo Community) culture, how do they live in this 21st century, they are living like an early age life. It was an unforgettable experience for me, in these two years of Visa2explore journey.

Do’o Brenga (Chicken cooked with Khar & Brinjal in Bamboo)
Do’o We’Tepa (Chicken wrapped in banana leaf)
Brenga & Me’ching (Brinjal & Me’ching leaf)

Address - Meghalaya 794109
Google Map Location -

Hope you enjoyed watching this episode, should you have any query, with regard to this journey, please feel free to write to me in comments below.

Thanks
Harish bali

Halal Thai Street Food in Bangkok - AMAZING THAI CURRY and ROTI Food Tour!

The fish curry was my favorite dish of this Halal Thai street food tour!
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The area around Haroon Mosque (มัสยิดฮารูณ), in the Charoen Krung area of Bangkok, is a great place to find Halal Thai street food (food cooked permissible with Muslim / Islamic traditions). In this video I’m taking you on a Halal Thai street food in Bangkok - we’re going to eat some amazing roti roti breakfast, and some of my personal favorite curry - gaeng gari (แกงกะหรี่).

Roti Mataba Khun Mai (โรตีมะตะบะ คุณใหม่) - This is the first place we stopped for breakfast to eat Thai Muslim style roti. Ying and I split a sweet roti, and a couple of mataba gai (มะตะบะไก่), chicken stuffed roti. Both were excellent, and made hot and fresh right in front of us.
Total price - 175 THB ($5.35)

Khao mok (ข้าวหมก) is Thai biryani, and this was actually more of a Burmese style. It rolled down the alley right where we were eating the mataba, and we had to try it. As we were ordering though, the family that lives in the house there in the gate, had watched our videos and invited us into their house to eat - this was completely random and unplanned. The family was extremely nice, and we ate the biryani in their home, and also tried a few of their extra dishes.
Price - 90 THB ($2.75) per plate

Gaeng gari (แกงกะหรี่) - This is probably my favorite dish of this entire Halal Bangkok Thai street food tour. Gaeng gari (แกงกะหรี่) of this style is typically a Muslim version of this amazing curry. It’s packed with spice, and what I love most about it are the curry leaves that give the curry its unique and strong flavor.
Total price - 110 THB ($3.36)

Gaeng Hindu (แกงฮินดู) - There’s a curry street food stall as you enter Haroon Mosque (มัสยิดฮารูณ) that you don’t want to miss. They have a curry that they called “Gaeng Hindu (แกงฮินดู)” or an Indian style curry. It looked like Thai massaman curry, but it didn’t taste at all like massaman curry. This curry was amazing, packed full of spicy, and not sweet at all like massaman. It’s a curry you don’t want to miss.
She wouldn’t allow us to pay. Thank you for the food!

Khanom soyi (ขนมโซยี) - This is the original version of this Thai Muslim dessert pudding. It was interesting, not my favorite.
Price - 20 THB ($0.61)

Kuay teow bok (ก๋วยเตี๋ยวบก) - This is a Thai street food dish you won’t find often, it included wide rice noodles and herbs, with shrimp, chicken, and peanuts, with a sweet chili sauce. The sauce was too sweet for me, but I liked the freshness of the dish.
Price - 40 THB ($1.22)

Khanom buang (ขนมเบื้อง) - Finally to end this Thai street food Halal tour, we ate khanom buang (ขนมเบื้อง). Most of the ingredients are vegetables and it’s really a refreshing and light mixture that all goes into it. It was a great way to end this food tour, and I was stuffed at the end.
Price - 40 THB ($1.22)

You’ll find Halal Thai street food around the Haroon Mosque (มัสยิดฮารูณ), especially on Friday from about 10 am - 2 pm.

Thank you for watching this video!

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