Food | Hole In The Donut Cultural Travel
Hole In The Donut Cultural Travel
Fasting Yetsom Beyaynetu platter served on a huge sheet of Injera, the very best of Ethiopian food

I LOVE Ethiopian food. I was first introduced to it 12 years ago, in Tanzania. I took one bite of Injera, the spongy, sourdough flatbread that Ethiopians use to scoop up...

Starter of fresh melon and a cup of honeydew melon gazpacho, garnished with a dollop of mint, at Loiseau des Ducs Michelin Star restaurant

Talk about a tease! Florence Bucciacchio, my host from the Dijon Tourism Office began my familiarization of Dijon with a visit to the Les Halles Market, but she wouldn’t let me...

I enjoy a mainstay of Israeli food - a breakfast of Shakshuka, which consists of eggs poached in a slight spicy sauce of tomatoes, chili peppers, and onions

Hummus. Falafel. They’re two of my favorite foods, and Jerusalem is one of the best places in the world to sample them. For two days after arriving, I gorged on them...

This traditional South Delhi dish of Kulia Chat with sliced tomatoes baby chickpeas and sliced bananas is rarely prepared these days, but the tradition is being kept alive at Prakash Kutir Homestay

My love for Indian food is second only to my love for Thai food, so when I was invited to visit Delhi, India, sampling traditional north Indian dishes was at the...

Men roll out Besan Ladoo balls made of ground chickpeas, sugar and ghee

  Besan Ladoo is a popular sweet in northern India. It made from chickpea flour, sugar and ghee. The flour is browned in the ghee. When cooled, it is mixed with...

Beet seitan with sweet potato and celeriac puree vegetables and red wine beetroot sauce at Vegan Restoran V in Tallinn, Estonia

I knew very little about the Baltic countries of Estonia, Latvia, and Lithuania when I decided to visit. I was aware that the Baltic States enjoy long hours of daylight in...