Discovering abundant biodiversity in Ecuador’s tropical rain forest can be an exhilarating undertaking with so much varied vegetation and wildlife. This small diverse South American country includes the towering Andes, Galapagos, and many active volcanoes while also including part of the vast Amazon region.
Photo by Sebastian Price
Located within the extensive Yasuni National Park, my adventure began in discovering Ecuador’s Amazon Rainforest that is one of the most biologically diverse regions in the world. After arriving at the regional airport in the town of Coca, I traveled in a motorized canoe on the Napo River that leads deep into the heart of the Amazon Basin. Before reaching my final destination, I boarded another small canoe in which my guide navigated through mangrove swamp and dense overhanging foliage, until I came to a serene body of water known as Lake Garzacocha.
Aerial view of La Selva Lodge. Photo by Sebastian Price
Overlooking the lake and surrounded by dense jungle is the luxurious La Selva Eco Lodge which appears as a welcoming retreat within the rainforest. With much anticipation I am introduced to my experienced local guide, Rodrigo, who will take me on what will be exciting wildlife encounters and discovery of unique features of the rainforest during my four-day visit.
Photo by Sebastian Price
In the afternoon, I joined six other guests on a jungle walk under the dense forest canopy to view wildlife in the overhanging tree branches. Various distinct bird- sounds echo in the air, even though I have not yet spotted any animals.
I take some pleasure in trying to determine the species of birds nearby by listening to their calls. I am drawn to the distinct whistles and curious interplay of these birds. Soon I began to view a variety of colorful forest inhabitants, including macaws, various species of green parrots and other exotic animals. The surrounding dense foliage is amazingly lush and green.
Photo by Sebastian Price
While discovering these species with my small party of fellow explorers, I became fascinated by the different kinds of jungle vegetation and in particular the gigantic red oak trees that thrust hundreds of feet upwards towards the distant sunlight. To find so many plant and animal species in the wild is truly rewarding, and according to Rodrigo, the Amazon rainforest is home to 10% of all known species in the world.
La Selva Lodge. Photo by Sebastian Price
Returning to the La Selva lodge after such interesting excursions offered a wonderful opportunity to unwind and relax in a very comfortable setting. During midday and evening meals, I enjoyed fine dining, which proved to be of a consistently high standard. While the primordial rainforest and encroaching jungle habitats are seemingly ever present, the lodge feels very luxurious and a wonderful respite from my outdoor adventures.
La Selva Lodge room balcony. Photo by Sebastian Price
I have a very spacious suite with a private balcony that provides wonderful lake views. The suite is equipped with all amenities and its quiet ambiance provides a perfect retreat. During the early evening, within the distant echoing sounds of another hidden world, the spacious common room at the Lodge provides a most relaxing and enjoyable opportunity to mingle with fellow guests over a cocktail or glass of wine.
As time unfolded at La Selva, I became more curious about the indigenous people who live in the area near the lodge. A visit is arranged to view how these native people use age old methods to maintain biodiversity and cultivate the land. I took a boat trip with my guide downstream to visit the Amazonian Kichwas to find out about their distinctive culture and how they organize their community. These indiginous people like their Andean ancestors have a strong connection to the forest and the animals that live among them. They protect the land’s biodiversity by using sustainable farming practices to grow crops, according to one of the community leaders.
As a reminder of the remoteness of these communities, I notice many large Howler monkeys scampering from branch to branch in the overhanging trees just outside the village center.
While canoeing at night, I encounter a variety of other creatures. In the nearby streams, glimpses of piranha fish could be seen in the still waters. But when our canoe reaches the lake, another large creature immediately catches my attention. Quietly gliding over the jet black surface, the canoe moves towards two protruding large eyes, which seem to be watching the boats progress before finally submerging into the murky water. “Black Caiman, about 8 to 10 feet,” whispers Rodrigo. As the canoe changes course towards the other side of the lake, in the distance a small white Caiman poses on an overhanging branch, suddenly a splash indicating the amphibian’s departure.
Bats and small birds skim the black waters which again remind me of how diverse and numerous animal lives are in the Amazon rainforest. Competing sounds of birds, insects, monkeys, and other strange noises fill the nocturnal air as the canoe returns to the jetty.
In searching for different kinds of wildlife, I joined another small group staying at the La Selva lodge on a long trek through the surrounding rainforest jungle. With Rodrigo’s knowledgeable guidance, I encountered a variety of flora, including various bromeliad flowering plants exhibiting vibrant orange and yellow flowers that seem to cling to live and dead tree trunks. The giant red oaks which have existed for hundreds of years compete with towering palms trees to provide more habitat diversity.
A sloth in the rainforest. Photo by Sebastian Price
As I silently trek through the forest, I discover how animals hide in obscure locations. Looking intently, I see camouflaged nighthawks, predatory owls and other birds of prey. Even the small spider monkeys are silently watchful of these raptors. “A Tamarin monkey group!” Rodrigo tells us as he points to 4 to 6 squirrel-sized monkeys suddenly leaping nearby in the overhead trees. Later in the day, I see other animals including a slow-moving sloth, small deer and a group of foraging anteaters.
Rodrigo claims that “the greatest danger to the ecological balance in the rainforest results from outside human activity, who come to destroy natural habitat and kill unprotected animals and in most instances just for sport.” He adds, “The river otter population has now been severely reduced by sportsmen”. Nowhere else on the planet is there such a large number of plants and wildlife under threat.
Room at La Selva Lodge. Photo by Sebastian Price.
Coming to the Amazon has provided a unique opportunity and deep appreciation of the rainforest habitat, which proves to be one of the most extraordinary places on Earth. Apart from enjoying the exploration of the unique Amazon rainforest, I find La Selva outstanding in delivering high quality service that enhanced my stay. One of the many highlights is dining on organic gourmet standard food that is sustainably sourced. As a carbon neutral eco lodge, La Selva is committed to reducing its carbon footprint in efforts to preserve the natural resources and wildlife in the Amazon rainforest.
In this marvelous once-in-a-lifetime adventure, I discovered the Amazon rainforest as a uniquely special place that needs to be highly valued and protected for its most amazing biodiversity for generations to come.
Spain’s Catalonia has a very high concentration of Michelin-starred restaurants. However, even small, local restaurants, tascas and rural retreats create delicious food that do not need Michelin stars to be mouth-watering.
Tiny, isolated on top of Triassic limestone cliffs that fall straight down to the river below, the picturesque medieval mountain town of Siurana has now only 32 permanent residents and La Siuranella, an eight-room boutique hotel with a spectacular restaurant and pool. To those staying in the hotel it includes breakfast in the room rate. The restaurant, El Tallers, is reasonably priced, offering an exceptional sampling of the cuisine of Tarragon with a contemporary twist and is well worth a visit.
The kingdom of Siurana and its impenetrable fortress was the legendary residence of the last Moorish King of Spain and the last Moorish stronghold in Catalonia. The view from the terrace on top of the cliff is spectacularly stunning!
Per the ViaMichelin guide, this restaurant is worth the drive if you are anywhere in Priorat and I concur. I would personally say it is worth the drive if you are anywhere in Catalonia.
Photo by Manos Angelakis
Depending on the season and local produce availability, menus change practically daily. It does not mean that some more exotic creations using ingredients non-native to Catalonia are not available.
According to the owners, “No one, however much of a regular they may be, will have eaten the same dish twice, unless that particular dish is specifically requested.”
During one of my Catalan trips we dined there one evening trying the Creative menu with paired wines and, I will admit, I was smitten!
Photo by Manos Angelakis
The amuse-bouche was cold steamed octopus with a garlic-citrus aioli. Octopus is a favorite of mine and I enjoy this seafood, whenever it is served.
Then came green olives stuffed with aspic, a rather unusual preparation for something as mundane as pickled green olives.
Photo by Manos Angelakis
The next dish was also very creative and rather unusual; flan of foie gras topped by sautéed slivers of pineapple and glazed almond slices in a curry and citrus sauce.
Photo by Manos Angelakis
I love fish and seafood, so anytime a fish dish shows up as a course, such as Els Taller’s version of a ceviche, with salmon and king prawn slices with cucumber and yogurt, topped with salmon roe and cilantro, bathed in an olive oil and lemon sauce, I’m very happy.
An alternate offering was a tuna tartare over a base of avocado paste. Scrumptious.
I was even happier when the next course, monkfish in a cauliflower creamy sauce and black olives, was presented.
Photo by Manos Angelakis
But then came the picture perfect pièce de résistance. After clearing the dishes, the waitress appeared with a large piece of white plastic that was laid on the table. The pâtissier came and using the plastic as a canvas, created a beautifully abstract edible creation in front of our very eyes.
Have you ever seen an inspired painter work? I have, and the work of the pâtissier was indeed as beautiful as any abstract painting I have seen created live. Let’s not forget that Joan Miró and Salvador Dali were both celebrated Catalan surrealists.
Most of the restaurant’s wines are sourced from the regional denominations of Montsant and Priorat. Our Mas Collet Blanc was a blend of Garnacha Blanca and Macabeo from Monsant. It paired beautifully with the fish and seafood, as it is lightly aromatic with medium/high acidity. The red, a well aged Lluna Vella, a world-class wine from the Priorat D.O was 100 percent Garnacha Tinta. Both are available in the United States, and are well-priced, the red averaging under $25 retail and the white under $20.
In the heart of Istanbul’s Beyoğlu district is the MGallery Galata Istanbul Hotel, a Sofitel property that can be a base for starting a special vacation in Turkey’s largest and most intriguing city.
Istanbul, straddles Europe and Asia and has been home to different cultures, civilizations and empires for over a thousand years.
MGallery Galata Istanbul Hotel. Photo by Manos Angelakis.
The MGallery building, in the European Side, was originally constructed as a Turkish bathhouse (hammam) in 1720, before becoming the Italian Bank and the German Bank nearly a century later.
In 2017, the entire structure underwent a major renovation that transformed it into the luxurious boutique hotel that it is today. Situated with a view of the Galata Tower and the Golden Horn, the Blue Mosque, the Grand Bazaar, and the Hagia Sophia, it is in a neighborhood of the ancient city steeped in history.
The location is great and the staff is very welcoming. MGallery is a smoke-free property.
A room in the MGallery Galata Istanbul Hotel. Photo by Manos Angelakis.
The good sized rooms have either street views or a view of an interior garden facing what were the walls and dome of the original hammam. Free of charge WiFi is available in all areas, just ask the front desk for the code. The beds are comfortable and a choice of pillows is offered.
The spa at MGallery Galata Istanbul Hotel. Photo by Barbara Angelakis.
The hotel’s Qualia Signature, is a full-service spa in the historic Çeşme hammam space. The hammam is a timeless indulgence enjoyed by both men and women, locals and foreigners, and a not-to-be-missed experience. It is a cultural experience comperable to a gondola ride in Venice or a climb up the Eiffel Tower in Paris or embarking on a camel ride in Morocco, Egypt or the Sahara; you will love this traditional Ottoman treat.
Mesai Karaköy Restaurant at MGallery Galata Istanbul Hotel. Photo by Manos Angelakis.
Mesai Karaköy, the hotel’s restaurant has award-winning chefs; it is located on the terrace of the historic building and offers a stone oven, mouthwatering meze which should be shared so that many dishes can be tasted, outstanding seafood, very good kebabs and a view second to none.
Ask to be seated by a window, if you reserve early and are seated well, you’ll have a magnificent view of the sunset across the Golden Horn. It combines Ottoman specialties and modern gastronomy. Prior reservation is required, as the restaurant is very popular and usually there are many locals dining there.
Photo by Manos Angelakis.
The impressive breakfast is buffet style with a very good variety of dishes to pick from, but also has a manned egg station that offers omelets, fried eggs etc. I was perfectly happy to have a breakfast of tangy, thick yoghurt laced with aromatic honey from the nectar of chestnut trees from the forests of deep Anatolia.
A bar/lounge is by the reception, where you can unwind with a drink. There is a business center on site and 2 meeting rooms are available.
Above are all the desserved kudos; however there are also brickbats I should mention.
One, not the fault of the hotel, is the horrendous traffic plaguing the area. It seems that the hotel is located in the middle of Istanbul’s “lighting district”. Trucks and vans loading and unloading merchandise for these businesses double and triple park, clogging the streets.
The small van that drove our group of journalists to the city locations we needed to reach, would take as long as 20 minutes to navigate the few blocks from the main artery to the hotel. This problem might correct itself as the congestion was also created by construction and modernizing of area buildings.
The other problem that the hotel’s management can certainly address is that on the weekend if you are on a floor near the restaurant, the music is too loud, too late into the night.
But I quibble! Overall, our experience in this hotel was very positive.
The author received a complimentary stay at this hotel, but as always, we are dedicated to giving you unbiased accounts of our experiences. See our Disclosures page for more information.
It was a snowy, cold, winter day but the colors, sounds and energy that radiated from the Soweto Gospel Choir turned the day sunny and warm for the cheering, crowded audience. The performance was entitled “Hope: It’s Been A Long Time Coming” and was held at the Lehman Center for the Performing Arts, on the campus of Lehman College/CUNY at 250 Bedford Park Boulevard West, Bronx, New York. The Lehman Center has been hosting Latino artists and international companies of excellence for over 40 years and made good use of its down-time during the recent pandemic by completing the renovation stared a few years earlier.
Photo by Manos Angelakis
The beautiful new décor is modern and welcoming with good viewing from all seats in both the orchestra and the balcony. The stage acoustics are exceptional and the sound system is state-of-the-art.
In 2002, choir directors David Mulovhedzi and Beverly Bryer, gathered together some of the very best voices in South Africa to form The Soweto Gospel Choir. Their mission was to create a musical dialog that blended African gospel, Negro spirituals, Reggae, and American pop music … and they succeeded beyond expectations. They have won world-wide acclaim including four Grammy Awards.
Photo by Manos Angelakis
This performance by the Soweto Gospel Choir of “Hope: It’s Been A Long Time Coming” is their most recent collection of songs and like all their previous shows is available on albums. This musical collection commemorates the freedom movement in South Africa as well as the Civil Rights movement in the United States. Setting the mood for this rapturous performance is a darkened stage draped with vertical banners suggestive of the rays of the sun in the group’s South African homeland. Soweto is an acronym for South Western Townships. This area adjoining Johannesburg was established by the minority white South African government as a black urban complex, i.e. a ghetto, in the 1930’s. The area developed into a hotbed of student unrest and protest against Apartheid, the Afrikaans name given to the institutionalized system of racial segregation that tore the country apart. In 1976 resistance erupted in Soweto that led to the death of thousands of mostly school-aged children. Ongoing protests over the brutal crackdown by the South Africans Nationalist Party eventually resulted in overturning the government, ending Apartheid in the 1990’s, and moving the country towards democratic rule.
Photo by Manos Angelakis
The rehash of this sad history has a purpose; it created a collection of emotional protest music and freedom songs that the choir performs with passion and righteous anger. The songs are not known to me – nor is the language in which they are sung – but the commitment to their cause can be read on the faces of the artists and in their riveting body movements when they are singing. Music is universal and words are not needed to feel the emotional impact.
The performance opens with two male musicians coming on stage to stand behind their drums. A female singer enters behind them and stands with her back towards the audience. She wears a colorful patterned apron over a dress. Her shoes are white with rainbow colored soles and her hair hangs down low on her back – the lower half colored pale – while on her head she wears a wrap of twisted fabric color coordinated with her dress, and large hoop earrings. One musician blows a long powerful note into what looked like a ram’s horn and then takes his seat and begins to drum. The woman lets loose with a wailing sound and turns to face the audience singing passionately.
Photo by Manos Angelakis
Slowly the full 20 member ensemble gathers with all the women costumed similarly in dresses representing every color of the rainbow including the shoes which were in varying shades of blues, reds, yellows, greens, and turquoise. The shoes are important because the singing is accompanied by foot stamping and fast-paced steps and movements that captivate and focus your attention. And then the men come out swinging legs higher than their heads in their traditional stomping dance, to the delight of the roaring audience.
Photo by Manos Angelakis
They sang songs of protest and songs of faith in their native language; and they sang American Civil Rights songs and Christmas carols in English. They invited the audience to sing and clap along as they were drawn in by the enthusiastic renderings of songs foreign and domestic. Every member of the group, male and female alike was given a chance to solo and the amazing degree of singing and dancing talent plus the musicianship of the entire group was outstanding. One of the cultural niceties of the South Africans became evident when one soloist joined another in song. The new comer would bow to the singer they were joining or replacing center stage, as if to honor them, and when the song was concluded they reached out hands to clasp each other. I found this respectful behavior endearing.
When Director Mulovhedzi finally called the program to an end, the audience begged for one more song. So they closed with a stirring rendition of Leonard Cohen’s Hallelujah which brought the crowd to its feet screaming for more. But it was over and as we exited the auditorium a soft snow was falling – flakes big enough so you could see their patterns as they landed on our clothing – while in my head I heard the refrain of Hallelujah repeating over and over again. For future events and information please visit: https://www.lehmancenter.org/ https://www.sowetogospelchoir.com/
Whiskey JYPSI Legacy Batch 001 is fairly traditional-tasting delightfully blended, finished and bottled by Whiskey JYPSI in Tennessee and tastes like a true bourbon. However, legally, I don’t think it can be called a bourbon because a bourbon has to be completely made in the USA and JYPSI blends 21% Canadian rye with the US produced other components.
Be that as it may, I liked it very much. Normally, I would drink Islay single malt Scotch, the smokier the better; but this bourbon sample was very different and went well beyond my expectations.
I have rarely been impressed by celebrity endorsed drinks up to this point. But this is different, the celebrity is not just endorsing this bourbon, he has put his money behind it.
This bourbon is indeed different. I really liked my first dram… and had a second immediately after, just to make sure!
Jypsi Whiskey
That first sip surprised me with fruity flavors of cherry, raspberry and caramel with some honey, cigar box and leather thrown in for good measure. It was complex and smooth. I would expect that kind of taste from a wine-based spirit like a Spanish brandy, not a grain-based bourbon. When it comes to bourbons, I have been drinking Cask Strength Angel’s Envy, made by my friend Lincoln Henderson – God rest his soul — but this fully mature whiskey made by Ari Sussman is definitely very interesting.
Instead of blending the grains before fermentation, Whiskey JYPSI sources individually aged whiskeys from producers in Indiana and Canada and then blends and bottles them in their facility in Tennessee. The blend consists of 70% 7 or 8 year old bourbon distilled in Indiana, 21% 20 year old rye from Canada and 9% of 4 year single malt barley also from Indiana.
I’m sure this whiskey might not be to everyone’s taste. But it’s worth trying it if you are looking for somethingdifferent. The price is on the high end; it is agreed. But it is, in my opinion, a top whiskey and not more expensive than an aged top wine — wines from Château D’Yquem, Domaine de la Romanée–Conti and Pétrus come to mind — and it is a lot easier to get in the USA.
Travelling around the world in search of the perfect meal, I realized that etiquette regarding food is considerably different from one culture to another. For instance, most of us were raised with the idea that finishing your plate is respectful. But, in places like China and some Arab nations, this could suggest your host didn’t provide enough food, which could be viewed as a “loss of face” on their part. That’s why, in Chinese meals, soup is usually served last to ensure you’re full.
Contrastingly, in India, a “clean plate” is considered a compliment to your host, showing that you enjoyed your meal. You don’t need to sample every dish, but whatever is on your plate should be eaten. Japan shares a similar approach, mainly motivated by their “waste not, want not” mentality.
However, in Europe and South America, it’s polite to leave a bit of food on your plate to signal that you’re satisfied with the meal your host provided and you are full.
Utensils should be handled correctly; avoid using forks and spoons like shovels, and don’t spear your food and eat from the tip of the knife.
Here are some dining etiquettes to follow when traveling across the world:
Photo by Manos Angelakis
Africa and the Middle East
Regions like the Eastern Mediterranean, Africa, and the Middle East have unique customs. Many African and some Arab cultures use pieces of flatbread to scoop up food from a communal pot in the center of the table, or the host serves the food onto the flatbread on your plate. Popular African flatbreads include Injera from Ethiopia and Eritrea, and khobza medfouna from Morocco’s Atlas Mountains; Khobz f’tir is the traditional Algerian flatbread and, of course, Pita is the traditional and very popular flatbread in Greece.
In many Arab regions, it’s customary to eat using the right hand’s fingers. Only the first three fingers of the right hand should be used to pick up food, never the left hand, as it’s traditionally used for personal hygiene and thus viewed as “unclean.” Even if you are left handed you are expected to use the right hand when eating or passing food in much of the world.
Common furnishings in many African and Arab regions include floor cushions and low tables. Showing the sole of your foot or touching someone with your shoe is considered extremely disrespectful. Keeping both your feet firmly on the ground when seated on a chair or couch is very important, or if seated on cushions, keep your feet tucked under you and covered.
In the Middle East, personal and professional lives are intertwined. Business dealings often revolve around personal relationships, trust, honor, family or friendship ties. If offered a beverage, tea or coffee in a shop or other business setting, always accept it to avoid offending. However, it’s considered respectful to initially refuse once, before finally accepting. Once you accept, take your time savoring the drink; it indicates that you enjoy the host’s company.
Photo by Manos Angelakis
Italy and the Mediterranean
In the Eastern Mediterranean, specifically Greece and Turkey, and parts of North Africa, visits to someone’s home often involve an offering of a demitasse of coffee or strong tea, followed by a sweet treat. During summer, you might be offered a cold beverage instead, such as “visinada” which is sour cherry syrup diluted in ice-cold water, or “soumada,” an almond milk-based cold drink. In Turkey, you might also be offered “ayran,” a lightly salty yogurt drink diluted with ice-cold water.
When invited to someone’s home, bringing a small gift for the host or hostess is appropriate. A memento from your home country can initiate conversations, but chocolates or flowers are also very acceptable.
Before and after meals, always wash your hands thoroughly. If dining with a traditional Arab family, always remember to remove your shoes when entering the home.
Some very traditional Arab families may accept licking one’s fingers during or after a meal. Follow the cues of your host and their family!
Hospitality is deeply valued throughout the Mediterranean, the Middle East, and Asia.
Photo by Manos Angelakis
The Ottoman-influenced regions still hold beliefs such as the “evil eye,” a malevolent evious glance believed to bring misfortune or sickness. Blue glass beads, often worn around the necks of women, children, or animals are supposed to ward off the evil eye.
Photo by Manos Angelakis
Other amulets achieving the same “protection” include the hamsa, also known as the Hand of Fatima in Islam and the Hand of Miriam in Judaism. It is a hand-shaped amulet, usually worn as jewelry or used as a wall hanging that represents defense against evil, and is common throughout Syria, Israel, Lebanon and Jordan, the Middle East and North Africa. You might see both items in Arabian, Eastern Mediterranean and North African home dining rooms and you might see the blue beads worn by children of a household in both Greece and Turkey.
At the dining table, food should be passed to the right. If you initiate the passing, first offer to the person on your left, then serve yourself, and finally pass to the right.
If dining in Italy, avoid ordering coffee with your meal, especially a cappuccino. Water and wine are considered appropriate accompanying beverages not coffee. If you’re a vegetarian or vegan, ensure you select a suitable restaurant, or if invited to someone’s home, verify their dietary preferences align with yours. Refusing a meat offering is seen as disrespectful, so if your hosts don’t share your dietary preferences, find a polite excuse to avoid dining with them.
China
In China, it’s customary to blend in with the local way of life — and that includes the dining culture. Sharing meals and hosting formal dinners plays a significant role in strengthening relationships and conducting business in China. The Chinese revere their cuisine and regard eating as a significant aspect to bond and share experiences with one another. Unlike the typical “How are you?” greeting in many cultures, the Chinese prefer to ask, “Have you eaten?” to signal that they care about your wellbeing.
China is well-known for its hospitality, and hosting duties are taken very seriously. A successful meal often includes generous amounts of food and drink, particularly when entertaining guests.
Photo by Manos Angelakis
In Chinese restaurants, meals are typically shared, and large tables often feature a Lazy Susan turntable in the middle to make serving easier. Chopsticks are used instead of fingers, and bowls are more commonly used for eating while plates and platters are for serving.
Certain etiquette rules involve chopsticks: it’s considered bad luck to stick them vertically into your rice bowl, which would resemble a funerary ritual. Waving chopsticks around, pointing them at others, or using them to spear food are all considered impolite. Likewise, using chopsticks that have touched your mouth to pick food from communal dishes is seen as inconsiderate. Serving spoons or separate serving chopsticks are provided for this purpose.
Toasts are a crucial element of a Chinese banquet. They often involve consuming considerable amounts of alcohol, followed by the encouragement of “Ganbei” that is, finish your glass. The custom is to refill your glass immediately after each toast, ready for the next one.
Photo by Manos Angelakis
At the start of a meal, you’ll be provided with a bowl of warm water for washing your fingers and utensils – remember this is not for drinking! Ordering local specialties, such as Peking Duck in Beijing, is seen as good manners. Lastly, tea is central to a Chinese dinner and you’re expected to express gratitude when served. Splitting the bill, however, is very uncommon in China.
Photo by Manos Angelakis
India
In India, hospitality is a deeply ingrained tradition. Don’t be surprised if a casual visit to an Indian friend leads to an unexpected invitation to join a meal. This is seen as a gesture of respect and honor, so it’s always graciously received.
As for punctuality, the Indian concept of time can be a bit different from the West. If you’re invited to a dinner, it’s completely acceptable, even appreciated, to arrive 15 to 20 minutes past the scheduled time. Showing up right on time or early might catch your hosts off-guard, as they could still be busy with meal preparations.
Indian homes often revolve around the homemaker, who meticulously organizes and serves the meals. They’re observant and attentive, ensuring that everyone at the table has what they need and offering to bring more food as required. This makes the dining experience feel more familial and caring.
Photo by Manos Angelakis
One interesting facet of Indian dining is the absence of “courses” as known in Western cultures. Instead of sequential servings, all the dishes are laid out on the table simultaneously. This allows everyone to mix and match their food according to their taste. The serving styles can differ depending on the region in India, reflecting the country’s rich cultural diversity. Dishes are typically presented on large platters and the homemaker may serve you, or in some casual settings, you may serve yourself.
At the end of the meal, it’s essential to compliment your hosts on the food. Since preparing meals in Indian culture often involves considerable effort and cost, your appreciation serves as a kind acknowledgment of the hosts’ hard work and hospitality. This simple gesture can go a long way in building relationships.
Bear in mind that Indian dining customs can differ significantly between regions due to the vast cultural diversity. For instance, in South India, meals are often served on a banana leaf, while in the North, thalis (round platters) are commonly used. In some areas, people prefer to eat with their hands rather than utensils, believing that this enhances the sensory experience of the meal. However, this practice is more common with traditional Indian foods and less so with dishes that have been influenced by other cultures.
Photo by Manos Angelakis
South America and the Spanish-influenced world
South Americans and the Spanish have a unique meal schedule, eating three main meals and one or two snacks a day. Dinner times can be quite late, typically between 10 pm and midnight. Specific etiquettes such as pouring wine with your right hand and holding the bottle in the middle or top is a mark of respect to your dining companions.
Photo by Manos Angelakis
Most food in South America is meat oriented. Churascarias, in other words steakhouses, are the most prominent restaurants in these countries. Even in home cooking meat is prevalent with fish, seafood and grain based dishes following; vegetable based dishes are at the botom of the list with the exception of tomato and onion salads that are the standard meal accompanyment.
In South America, interactions can be more physically affectionate than in other parts of the world. Also, dressing smartly for social occasions and showing respect to the elderly are important. Wait for the host or hostess to guide you to your seat, and let older guests be seated and served first. These are just a handful of the varied dining customs around the world that I’ve experienced throughout my travels. Every culture has its unique requirements, so it’s always wise to familiarize yourself before you travel. This will certainly enhance your overall travel experience.
It is summer, and in my kitchen we cook a lot of fish and seafood, some poultry plus we consume a lot of fresh fruit i.e. peaches, apricots, plums and melons spiced with slices of feta cheese and, whenever we can find them, fresh black figs. And we make lighter dishes, like soups and risottos and pasta casseroles.
To wash all this goodness down we drink lighter wines; such as South American Sauvignon Blanc, Soave from the Veneto, Assyrtiko, Robola and Savatiano from Greece and all kinds of rosé wines from wherever good rosés are produced.
I’ve gotten some nice rosés from France, Italy and Chile so I decided to call together some members of the “gang of the usual suspects” and try them on a rare cool summer evening, on the rooftop “garden” of a friend in Manhattan. The same day I also tasted at home an elegant rosé from Domains Ott.
They were all seductive, elegant, dry wines, with a cherry-pink color; that color was intense for some and subdued in others. The two Italian sparklers exhibited a delicate mostly floral touch.
The two Sasha Lichin rosés, according to their Technical Director Bertrand Leon “offered notes of fresh citrus, rose petal and red fruits on the nose and palate that are round and well-balanced with great acidity and structure.” And we concur.
Actually, the Whispering Angel which was bone dry and aromatic with a smooth finish, received a high rating of 93/100.
The Rumor, according to their winemaker, exhibits “white floral and sweet spice which leads into juicy pink grapefruit, white peach and jasmine (?) on the palate. Fresh apricot and a bracing salinity frame the finish.” In the bottle we tasted all the mentioned elements were there with the notable exception of the white peach and jasmine; actually what was there, we thought, was an intense taste of white nectarines. It was rated at 88/100.
The Villa Sandi – Prosecco Rosé Millesimato 2021 was smooth and soft and aromatic with notes of pomegranate and a floral and red fruit hint. The rating for this prosecco was 90/100.
The Chilean Montes Cherub, a blend of 85% Syrah and 15% Grenache, was an earthier and rather spicy rosé. It exhibited notes of raspberries and tart cherries with hints of pineapple and apricot. Quite a bit darker than the other rosés we tasted, but just as seductive. It was rated at 89/100. The California Ryder Estate Pinot Noir Rosé was crisp and refreshing with fragrant strawberry and cherry aromas. Paired beautifully with a Asian-style salad of shredded cabbage, soba noodles, thin Apple Matchsticks and a dressing made of Black Vinegar, Sesame Paste, Sesame Oil, Light Soy Sauce and toasted Slivered Almonds. Interestingly, it was rated at 91/100.
Are you seeking a luxury hotel that offers the amenities of a beachfront vacation combined with the attractions of a modern, bustling city? The Carlton Tel Aviv may be just the perfect choice.
The Carlton Tel Aviv is a privately owned five-star luxury hotel. It overlooks the Mediterranean and the beachfront Marina. It’s also just steps from the city’s urban center where you can shop in indoor and outdoor markets, dine out, visit museums, or party the night away at an array of clubs, bars, and lounges.
Since its opening in 1981 and its renovation in 2019, the 269-room hotel (including 12 suites) has welcomed both business and leisure guests. It has the proud distinction of being the only Israeli member of the prestigious Preferred Hotels & Resorts Worldwide organization.
Its rooms all feature private balconies overlooking the Mediterranean Sea or the Tel Aviv city skyline, while the executive rooms offer a full view of the Mediterranean Sea and the Tel Aviv Marina.
A room in The Carlton Tel Aviv. Photo courtesy of the hotel.
If one element stands out about the hotel, it would be its attention to detail from check-in to departure. Upon arrival, all guests are greeted with a refreshing glass of lemonade garnished with mint leaves — a fantastic way to start your vacation! The little things continue to make an impression throughout your stay — from the fresh fruit artfully stacked outside each elevator bank inviting guests to taste the local produce to the guest rooms outfitted with all of the amenities you would expect from a luxury property.
These include a large flat-screen smart TV, high-speed Wi-Fi, a sitting area, mini bar, coffee and tea-making equipment, a large desk, and an ample bathroom with a Carlton Tel Aviv scented toiletry set. Don’t forget to wrap yourself with a “his” or “her” plush Carlton guest robe for the full pampering experience!
The hotel staff is also extremely helpful from the lobby concierge who can easily recommend a restaurant in the neighborhood for dinner or a guided tour to the friendly security and bellhop staff, who will quickly arrange a cab for you or just schmooze, if you are so inclined, about life in Israel.
The breakfast room in The Carlton Tel Aviv. Photo by Harel Gilboa (as well as the top featured photo).
Whether you are staying at the Carlton for pleasure or for business, make sure you leave time to savor the experience of the bountiful daily breakfast at Carlton on the Beach, located in its own stand-alone, floor-to-ceiling, windowed building overlooking the sea.
The breakfast is served until 11 a.m., and the selections are endless: a made-to-order omelet bar, a juice bar, smoked and marinated fish, rolls, croissants, cereals, granola, yogurts, and fresh pastries, fresh fruits and daily hot dishes like waffles, quiches, and roasted and stir-fried vegetables. No Israeli breakfast is complete without shakshuka, the spicy egg and tomato casserole that can be enjoyed any time of day. The Carlton’s shakshuka even comes in a delicious vegan version with corn standing in for eggs. Gluten-free and sugar-free items are also available.
But for those eager to explore the city or rushing off to a business meeting, the breakfast buffet available at the Carlton offers a delicious array of breads, pastries, cheeses, juices, vegetables, fish, fresh salads, omelets, waffles, and more.
Other dining and beverage options include Blue Sky, a private event space for fine dining and cocktails on the 15th floor rooftop; Lumina restaurant, where dinner and lunch are served; the Lobby Restaurant and Beachfront Bar; and the Esperanto Bar — open May-October — on a wooden deck adjacent to the Carlton on the Beach restaurant offering summer fare, cocktails, and rotating DJs.
The pool at The Carlton Tel Aviv. Photo courtesy of the hotel.
During the warmer months, head up to the private rooftop outdoor pool with a fully stocked bar. It’sagreat place to relax, people-watch, or sip a drink. Climb one more level to access the cozy Jacuzzi on the 15th floor, where you can literally soak in the city views.
In town for a meeting or business trip? The Carlton is a great place to get some work done, whether you sit on your private balcony with your laptop or visit the 14th floor Royal Executive Lounge business center which features floor-to-ceiling sea views. The business center is open to executive room guests and offers computers for those who have left their laptops at home, as well as newspapers and magazines.
It also provides secretarial services, coffee, tea, other drinks, and a light, all-day buffet. The hotel itself offers 10 modern conference rooms and banquet halls that can accommodate from 10 to 300 attendees.
There is a fully equipped Gym with trainers available upon request and which features nine large LCD screens carrying a live feed of the beach and sea outside for your viewing pleasure.
After an exhausting day of sightseeing and shopping or business meetings, pamper yourself with a visit to the spa. It is well-equipped with a wet and dry sauna, jet shower, an array of massages and spa treatments, and a small healthy buffet offering snacks, herbal teas, and cold drinks.
One more time the master winemaker Enrique Tirado enchants us with a new vintage of Don Melchor, the iconic flagship wine of Chile’s Concha y Toro.
For 34 years, Concha y Toro has been making as close to perfect wines in the Puente Alto winery as possible and the 2020 vintage is a very exceptional blend of Cabernet Sauvignon that also includes a soupçon of Cabernet Franc (6%), Merlot (1%) and Petit Verdot (1%).
When it comes to exceptional wines, Chile is amongst the top producers with numerous vineyards and wineries set in the narrow valleys overlooking the Pacific Ocean and are protected by the Andes. The Don Melchor vineyards are set in the Puente Alto DO, of Alto Maipo Valley. The alluvial soils of volcanic origin allow for good drainage and low fertility, which helps check plant growth and improves the quality of the grapes.
Don Melchor
Through the years, I’ve tasted many wines of top Chilean producers and I always consider Don Melchor one of the best libations made in that country. This time I will get on a limb and rate the 2020 Don Melchor sample I had at 99/100. Even though young when tasted, the vitality and complexity of this wine is stunning.
The harvest is carried out primarily in April when there is practically no or very little rainfall, warm daytime temperatures and fairly cold nights, providing the ideal conditions for a great vintage. The grapes are hand harvested with each vineyard parcel picked separately. The best berries are hand selected and each parcel is vinified separately in small stainless steel tanks. The lots are kept separate; Enrique and Eric Boissenot, the French winemaker from Lamarque, Bordeaux, taste samples of the different lots and make the final blend which then spends 15 months in French oak barriques (71% new and 29% second use).
The wine’s complexity is breathtaking with black plums, black currants, raspberries and a surprising hint of white peach on the palate; there are soft and elegant tannins. On the nose there is black fruit, tobacco leaf, ash, dried meat and black chocolate. I don’t even mind the hint of oak in this wine; I’m sure as the wine ages the superb balance will remain for the longest time. This wine is full-bodied and polished with impeccable texture and beauty.
When you buy it, cellar it for at least more 5 years. Your patience will be amply rewarded when you open the bottle. Thank you Enrique and your entire team for this gift of a unique sensation and impeccable taste.
Twenty-first century Switzerland is an open inclusive country, welcoming to all regardless of religion, ethnicity or race. So when Sasikumar Tharmalingam, a dark skinned 14 year old young man fleeing the ravages of civil war in his home country, Sri Lanka, arrived in Bern in 1989, it was not long before he found a home, a community and an occupation.
After suffering through a harrowing and dangerous passage, Sasikumar found refuge at a group refugee center. He was young, alone, and suffering from loss of home and family along with severe culture shock which increased as the trauma of the journey faded into the past. It was a difficult time for him searching for a sense of belonging in a culture so different from his own. Over the years he, and several other young men in a similar circumstance, found themselves drawn towards the Hindu Religion. After several pilgrimages to India and years of study with a guru, they were all initiated as Hindu Priests. During his time in India – along with the Hindu Religion – Sasikumar studied the ancient Ayurvedic medicinal healing and dietary methods and became an avid practitioner. When he returned to Switzerland he had direction on two fronts: religion for nourishing the spirit… and cooking for nourishing the body.
Photo by Barbara Angelakis
Multi-cultural groups of expats that had been immigrating into Switzerland around that time recognized their financial limitations in establishing their own houses of worship and community gathering places. To solve their individual problems they joined as a group and reached out to the Bern city government for help in creating a center where the different religions could worship, practice their beliefs and be part of the greater community.
After years in negotiation, an agreement was reached and a building was constructed with each member’s specific needs accommodated. Referred to as the House of Religions-Dialogue of Culturesit is a loose affiliation of religious groups that have come together in cooperation, to share space, costs, and not incidentally, understanding and tolerance of each other’s beliefs. To quote from their operating creed “A dargah, church, mosque, temple and Buddhist center are connected by an open and neutral meeting area, which forms the heart of the House and invites visitors to participate in interreligious and intercultural dialogue.” Just a short tram ride will take you from Bern’s historic Altstadt (Old Town) to a newer section of the city where you will find the House of Religions-Dialogue of Cultures located on Europaplatz.
Photo by Barbara Angelakis
Eight religious groups share in the communal spaces of restaurant, library, meeting and conference rooms: Jews, Bahá’í and Sikhs contribute and participate in the center, while Hindus, Muslims, Christians, Alevi and Buddhists additionally have their own designated spaces of worship on the property.
This was a perfect situation for Sasikumar, a place where he could accomplish his goals both as a Hindu Priest and as cook in the restaurant called Vanakam.
Photo by Barbara Angelakis
Enter Rabbi Michael Kohn, another immigrant to Switzerland whose home country was Norway. Contrary to Sasikumar, he did not flee his country for political reasons but chose to move there to become head of the Jewish Community of Bern. As such he frequented the House of Religions and was intrigued by Sasikumar’s cooking style and use of exotic spices so different from those used in kosher food.
These two men, a Jewish Rabbi and a Hindu Priest, came together to work out a system of cooperation in precisely the manner and purpose for which the House of Religions was created. Sasikumar, eager for collaboration, setup a kosher kitchen at Restaurant Vanakam under the supervision of Rabbi Kohn, while Rabbi Kohn also participates by lighting the stove and taking part in the cooking to insure that it satisfies the requirements of his Orthodox community. There are two kitchens, side by side at Restaurant Vanakam; one strictly kosher with all ingredients used in cooking approved by Rabbi Kohn and Kashrut certified, and the other used for, and by, the other communities that the center serves.
The day we visited we were served a traditional lunch of rice surrounded by three cooked vegetables, and in my case, a good helping of Raita (yougurt) to cool down Sasikumar’s Tamil style of cooking. Prior to lunch a cup of spicy ginger tea is offered to cleanse the palate and warm the stomach for the coming meal. We were joined for lunch by Dr. Karin Mykytjuk, manager of the center and Noemi Knoch, a member of the Jewish Community and a staff worker at the center.
Photo by Barbara Angelakis
After lunch Noemi took us on a tour where we visited the Hindu temple which, in accordance with the tenets of the religion, was topped with a sculpture bursting through the ceiling and open to the sky. In this way, the exposed earth on the temple floor and the sky above, always remain connected. A special variance was required from the city to allow the brightly colored construction to poke out of the top of the building.
Photo by Barbara Angelakis
She introduced us to the Imam at the Mosque where after a group of young men rushed out after Morning Prayer, a solitary man sat deep in meditation. We looked into the Baki room where a musical practice was taking place – no pictures please –
Photo by Barbara Angelakis
and we stopped by the Buddhist and Christian sections and visited the various and sundry rooms shared by all the communities.
Photo by Barbara Angelakis
We were pleasantly surprised when Rabbi Kohn stopped by with his 11 year old son for a chat and of course a meal. He is a young, articulate, progressive Orthodox Rabbi and the enthusiasm with which he attacked the lunch prepared by Sasikumar, and the delight with which Sasikumar delivered his plate, was evidence of their mutual admiration and friendship. These two men are a stunning example of what can be accomplished when cultures embrace in what unites us all… our shared humanity.
The author received a complimentary meal at this restaurant, but as always, we are dedicated to giving you unbiased accounts of our experiences. See our Disclosures page for more information.
