Hummus, mixed olives and red wine. That was our dinner on the first evening in Israel, and on pretty much every other evening we were there. Israeli cuisine is deeply rooted in Middle Eastern tradition, but it’s also so much more. Especially in Tel Aviv, where cultures mix freely, unleashing their tastes onto local foodies.
Two kilograms each, and none of it is muscle. That’s how much weight we gained during the two weeks of eating Indian food. There’s so much of it, and so diverse, we wanted to try everything. And it’s often so good, it’s hard to stop eating, even when we know we should.
Nasi goreng comes with rice (it’s literally “fried rice”), Mie goreng with noodles (accordingly “fried noodles”). Both basics around here, the former local Indonesian, the latter imported from China. Lest you think if you order them “with chicken” you’ll actually notice the little poultry scraps. Meat in Bali is at a premium.