Tasting history

Bright red lanterns rocking in the wind overhead. Street sellers working frantically in the warm evening heat. A passer-by biting into a crisp Yaowarat toast smothered in Thai pumpkin custard. One of the world’s favourite cuisines is at its most authentic, vibrant and experimental on the streets of Bangkok. The capital’s street food centre, Yaowarat, is a joyous assault on the senses, and an adventure through its narrow market lanes is an exercise
in vibrancy and freneticism. Daniel Fraser, TV host and Thai culture expert, knows the narrow alleys like the back of his hand.

Accompany him to places you won’t see in any travel guide, catching glimpses of dishes you’ll scarcely believe. Bubbling vats of guay jub noodle soup (with a side of crispy pork belly) and grills of fresh fish, mussel, prawn and crab will keep you entertained into the early hours of the morning.

There aren’t many cities whose food is more reflective of their past than Delhi, from the extravagant and rich cuisines of the 17th century Mughals to the revelatory tandoori ovens of the partition’s Punjabi refugees. Uncover these myriad influences through the smells and flavours of centuries and empires that surround you down every backstreet, on every rickshaw ride and through every curried dish.

Following the knowledgeable footsteps of a local guide you can chronicle this chaotic mix of Delhi’s history through the most iconic delicacies – all in one day. Succulent eastern kebabs are narrated with stories of Old Delhi’s Jama Masjid; delectable southern chaat reignites New Delhi’s poignant India Gate; and the real Indian ‘desi’ is brought to life with warm chai and the customs of drinking it.

Any visit to old-meets-new, east-meets-west Hanoi needs to take in its bustling food scene with cultural influences as far-reaching as China and Europe. The epitome of this cultural mix is found in the food staple bánh mì. Inspired by the French, it is made up of a soft, airy baguette with a thin, crisp crust packed full with everything from shredded pork and pickled carrot to lemongrass and grilled beef.

To find the best bánh mì in Vietnam (read: the world) you need to see through the eyes of someone whose passion is Vietnamese cooking in all its forms. Dynamic writing duo Van Cong Tu (author of blog Vietnamese God) and Mark Lowerson (writer of Stickyrice) will guide you through Hanoi’s street stalls and fine dining establishments, skipping the queues to eat authentic sticky rice dumplings and taking in the architectural and cultural backstory of the city.