Fish canepes @ the Ferry Bulding Farmers Market in San Fransisco King salmon, sturgeon, white salmon, and albacore tuna paired with a classic combination of cream cheese, dill, capers, onions, bell peppers, meyer lemons and arugula First time eating sturgeon — never realized it was such a lean fish!  High-res

Fish canepes @ the Ferry Bulding Farmers Market in San Fransisco

King salmon, sturgeon, white salmon, and albacore tuna paired with a classic combination of cream cheese, dill, capers, onions, bell peppers, meyer lemons and arugula

First time eating sturgeon — never realized it was such a lean fish! 

Rough chop kokorec / kokoretsi with oregano, crushed peppers and cumin

Kokorec is lamb small intestines wrapped around sweetbreads and slow-grilled to a crispy perfection. The textural gradient that leads to the melt in the mouth sweetbreads is fascinating. Varying degrees of crispiness on the intestine from the crispiest to the soft to the slightly chewy… and to the sweetbreads. 

I cannot imagine a world without Kokorec.

Buyuk Postane Caddesi, Sirkeci, Istanbul

What’s different about these deep fried kibbes is everything. The bulgur is fried to a perfect golden brown. The stuffing (with caramelized onions, garlic, walnuts, Aleppo peppers and ground beef) is light, flavorful, sweet, and comforting. 

Sabirtasi is an ageold institution at the heart of Beyoglu, near Galata. They’ve been making these koftes the same way for decades! 

Beyoglu, Istanbul

Skewered, dusted with flour and deep fried, mussels are at the center of the Istanbul street food / after-party eating scene. The white ”tarator” sauce is a mixture of breadcrumbs, walnuts, lemon juice, vegetable oil, and garlic. The crispy fried mussels need to be consumed immediately after it’s been topped with the tarator sauce. 

Balik Pazari, Taksim, Istanbul

The first thing I ate in Mumbai was a vada pav, and it shall be the last thing I eat until I return! Packed with flavor, puffy and slightly crispy on the outside… Doused with chutneys and stuffed into a soft bun. Oh, vada pav, my favorite Indian street food. You will be missed…  I’ve negotiated a stop at the Juhu Beach chaat stands before heading to the airport tomorrow night!  Photo near Crawford Market, Mumbai High-res

The first thing I ate in Mumbai was a vada pav, and it shall be the last thing I eat until I return! Packed with flavor, puffy and slightly crispy on the outside… Doused with chutneys and stuffed into a soft bun. Oh, vada pav, my favorite Indian street food. You will be missed… 

I’ve negotiated a stop at the Juhu Beach chaat stands before heading to the airport tomorrow night! 

Photo near Crawford Market, Mumbai

Tawa pulao — Indian vegetable fried rice. That cast iron griddle is a tawa. Tawa pulao is not very common in Mumbai but it’s fun to indulge when you do run into it. This is essentially a stir fried rice. Pulaos come from the Middle East… and they go right in your tummy!  Near Crawford Market, Mumbai, India High-res

Tawa pulao — Indian vegetable fried rice. That cast iron griddle is a tawa. Tawa pulao is not very common in Mumbai but it’s fun to indulge when you do run into it. This is essentially a stir fried rice. Pulaos come from the Middle East… and they go right in your tummy! 

Near Crawford Market, Mumbai, India

In the absence of ovens, Thai cooks and street food vendors have become masters of slow cooking over coals. Scales-on, salt-crusted, lemongrass and chili stuffed fish; catfish with a sweet glaze! 

The fish stays delicate without overcooking and the flavors infuse through the meat. 

Sala Daeng, Suam Phlu and Yaowarat, Bangkok, Thailand