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Temporada 2
Like the Carnaval festivals of Rio and Venice, Goa marks the days before lent with a all-out celebration: three full days of eating, drinking, and partying. David takes part in all of
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Like the Carnaval festivals of Rio and Venice, Goa marks the days before lent with a all-out celebration: three full days of eating, drinking, and partying. David takes part in all of the festivities, including an appearance on a float in Panjim’s annual Carnaval kick-off parade. He ends up spending time with some Italian expats and celebrating the holiday Venetian-style.
Formerly a colony of Portugal, Goa still has a large Portuguese population, and nowhere is their influence more evident than in the local cuisine. Needless to say, David is on a mission
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Formerly a colony of Portugal, Goa still has a large Portuguese population, and nowhere is their influence more evident than in the local cuisine. Needless to say, David is on a mission to discover Goa’s unique blend of Portuguese and Indian cultures one dish at a time, including the
oh so delectable Goan sausage. He also learns all about the Toddy Vinegar: made from coconut sap, it’s an important ingredient in Vindaloo and it gives many dishes their signature Goan touch.
Goa boasts over 130 km of coastline; so it’s no surprise Goans do plenty of fishing. David heads out on a crab fishing expedition with some local fisherman in a nearby river. Afterwards,
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Goa boasts over 130 km of coastline; so it’s no surprise Goans do plenty of fishing. David heads out on a crab fishing expedition with some local fisherman in a nearby river. Afterwards, he meets up with an old friend, internationally renowned chef Cyrus Todiwala, who takes him to the local fish market to check out what’s on offer. Later, David gets a chance to explore Goa’s famous beach shack culture, and ventures into Calamari, a renowned seafood restaurant, to flex his culinary muscles.
David heads deep into the rainforest of Goa to visit the Savoi Plantations. Managed and run by the Shetye family, this plantation is over 200 years old and covers an area of 100 acres.
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David heads deep into the rainforest of Goa to visit the Savoi Plantations. Managed and run by the Shetye family, this plantation is over 200 years old and covers an area of 100 acres. Here, they grow all manners of Indian fruits including coconut and mango, as well as almost every spice under the sun! David cooks, eats and spends time with the Shetye family to learn all about organic farming and what it truly means to live off the land.
Kollam is a beautiful old seaport and city in Kerala known for its breathtaking backwaters: it's so scenic that when you're floating down the calm rivers through the dense foliage you'd
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Kollam is a beautiful old seaport and city in Kerala known for its breathtaking backwaters: it's so scenic that when you're floating down the calm rivers through the dense foliage you'd think you were on the set of a movie. David gets a chance to explore life in this verdant region: he goes digging for clams, he takes a tour aboard a floating restaurant down the river, and he cooks for guests at a local hotel.
The historic region of Fort Kochi boasts an unexpected blend of cultural influences including Chinese, Indian, Portuguese and British. It also happens to be one of the only places in
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The historic region of Fort Kochi boasts an unexpected blend of cultural influences including Chinese, Indian, Portuguese and British. It also happens to be one of the only places in India where you can eat beef. David goes on a hunt for the good stuff, enjoying chili fried and dry-fried beef at one of the local shacks. He meets up with Chef Ajeeth of the famed Brunton Boatyard to continue the beef-themed adventure at his restaurant.
The beautiful Chinese fishing nets are iconic tourist attractions along the coast of Kochi, and David discovers that the fishermen who operate them are just as intriguing. In a true
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The beautiful Chinese fishing nets are iconic tourist attractions along the coast of Kochi, and David discovers that the fishermen who operate them are just as intriguing. In a true cultural exchange, they teach David how to work the nets, and David cooks their catch of the day for them. Later, David visits the idyllic Kayal island retreat where the women workers catch fish using only their hands. While there, he cooks for the guests and samples the local drink of choice: toddy, a wine made from coconuts.
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