VegVoyages

The Wandering TuskerAdventure Chronicles

Hello! Namaste! Salam! Sawasdee Krup & Sabaidee!

Welcome to the first issue of VegVoyages’ newsletter - The Wandering Tusker!

Little did we know we’d be doing so many adventures and meeting so many great people, from the one timer to our “repeat offenders” (you know who you are), thank you for making VegVoyages what it is today. It is nearly 8 years ago that we started VegVoyages having one tour in one country – India. Today we do over 25 tours in 5 countries and this is all because of you! You truly are our VegVoyages family.

As many of you know, there’s info on our tours, feedback and just plain fun-stuff on our Facebook page, but we decided to give you more info, highlights, fun facts, useful info (we hope) as well as introduce you to different members of our ever-growing VegVoyages family. If you have anything you would like to share in The Wandering Tusker, interesting, humorous (or not) stories about your time spent with us, share photos and travel tips or basically chronicle your thoughts - please send us your stories - we’d love to share them with the other members of VegVoyages family!

In each issue of The Wandering Tusker, we’ll spotlight a featured traveler, a featured friend, share recipes from our friends and family in Asia who prepare many of the meals we enjoy during our adventures, let you in behind the scenes by introducing you to all our friends who help make VegVoyages what it is today. So take those rucksacks out of the closet, dust off the old suitcase and be on the lookout for more adventures in The Wandering Tusker.

Oh, and one very important thing - thank you very, very much to all our VegVoyages family around the globe for making our jobs so much fun!

Jason Lovas The Wandering Tusker’s Traveler at Large

Table of Contents Page 1: Namaste

Page 2: Destination Compass

Page 4: Featured Traveler

Page 5: Singhji's Corner & Traveler's Tip

Page 6: The Travelers' Trunk

Page 7: Featured Friend

Page 9: Now We're Cooking (Recipes)

Page 10: Our Chefs De Jour

Page 11: Distinctive Delicacies

Page 12: Pestle & Mortar

Wise Words to Travel ByIf you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay at home

- James A. Michener Author

The Wandering TuskerVegVoyages Adventure Chronicles

Destinations Compass

PENANG, MALAYSIA

History, Culture and some of the best veggie food you’ll ever taste!

VegVoyageswww.VegVoyages.com 1-877-834-8692

Upcoming Adventure CALENDAR

March 6 - March 17, 2012Vegin Out in the Land of

RajputsINDIA - 12 Days

March 20 - April 11, 2012Badlands, Beasts,

Bishnois & Beaches!INDIA - 23 Days

May 28 - June 8, 2012VegNews Dream Island

Getaway with VegVoyagesBALI - 12 Days

June 16 - July 2, 2012Mekong Moment: In the

Land of Million ElephantsLAOS - 17 Days

July 7 - July 22, 2012Rainforests, Reefs,

Cultures & Cuisines!MALAYSIA - 16 Days

Aug 25 - Sept 8, 2012Camels & Canines & Cows…

Oh My! - Volunteer TripINDIA - 15 Days

Sept 18 - Sept 29, 2012Vegin Out in the Land of

RajputsINDIA - 12 Days

Sept 30 - Oct 7, 2012The Green Triangle

INDIA - 8 Days

UPCOMINGADVENTURES

Nestled off the northwestern coast of Malaysia in the Straits of Melaka, Pulau Penang (pulau means island, Penang means betel nut) is home to a fascinating fusion of cultures, traditions and definitely not to be overlooked – cuisines! Beyond the busy Penang skyline with its skyscrapers and apartments - you'll find the island's colorful backstreets, Chinese shophouse-lined lanes, grand colonial buildings and the imposing Fort Cornwallis, the original site of the first British settlement in Malaya. The historic streets, lanes and back alleys of Penang’s UNESCO heritage rated Georgetown, offers travelers a glimpse into the island’s rich history, turbulent and wild past.

In the 16th and 17th centuries, Penang showed up on merchant ships’ maps from Europe, Arabia, India and China as a place to refresh their water supplies and wait out a heavy monsoon downpour. These merchant ships hulled up off Penang’s shores naturally attracted another type of seafarer, the pirates! From near and far they came, including the infamous profiteer – Sir James Lancaster, whose ship lurked around Penang for four months in the late 1500’s looting every vessel that crossed his path. The island ends up as a permanent mark on maps in 1786 when Captain Francis Light, a private trader, established the first British stronghold in Malaya. With its strategic location at the mouth of one of the busiest trading routes and Light’s foresight into making it a “duty free” port - Penang’ quickly grew to become one of the most bustling trading outposts in the region.

In its early days, Penang gained a reputation as an island of opportunity and also an island with a wild reputation to boot – from secret societies to brothels, opium dens to gambling halls! You’ve heard of the wild,wildwest–in Penang’s early years–it would be safe to say this was the wild, wild East! While this reputation has faded into the realm of history and folklore, the rich cultural diversity that is Penang is alive and well.

If shopping is your thing – Penang has plenty of it. Traditional handicrafts, batik, fresh spices and designer products, can be found among the island’s mom and pop shops, bazaars and pasar malams (night markets) to the mega malls of Prangin and Komtar (a Penang landmark) and the chic shopping promenade along Gurney Drive.

Penang’s rich multi-cultural heritage, the fusion of different cultures and cuisines, the food in Penang is as equally delicious as it is unique. From fancy fine dining to simple “hawker” stalls, Penang has it all-and has it 24 hours a day. The island is also home to over 73 vegetarian restaurants and hawker stalls (food stalls) - and these are just the ones we know about! The variety of delicious vegan and vegetarian food found here - with influences from China, Thailand, Indonesia, Arabia and Europe has made Penang earn the reputation as the “vegetarian food capital” of Malaysia.

VegVoyages visits Penang and more of Peninsular Malaysia on its 16 Day Rainforests, Reefs, Cultures and Cuisines adventure.

Penang, Malaysia

SLEEPING SOUNDLYWhile Penang offers accommodations to fit any budget or style; from boutique colonial-era B&B to five-star luxury hotels, our favorite crash pad is the UNESCO awarded historical house of Cheong Fatt Tze. Once the residence of the ‘Rockefeller of the East’, the “Blue Mansion” as it is called locally, was the creation of one of the most influential personalities in South East Asia. Beginning as a water-carrier in Indonesia after migrating from southern China with little more than a dime in his pocket, Cheong Fatt Tze built an empire of businesses ranging from trading ships, banks and plantations to being the Chinese Consul for the region. This lovely “Blue Mansion” with its grand courtyards, intricate woodwork, and ornate antique furniture, offered a taste of 19th century opulence in the old Straits Settlements of Malaya.

BELLY UP TO THE BARPenang is also some great bars, discos and outside venues where you can enjoy refreshing adult bevies or your favorite freshly squeezed fruit juice. Our personal preference is grabbing a cold one at one of the island’s local pasar malams (night markets) or settling down at one of the old town’s many hawker centers (open air market-style areas filled with food and drink stalls).

One place worth trying is the hawker center at the Esplanade (also known as Padang Kota Lama) off Jalan Tun Syed Sheh Barakbah on the seaside. Here, you can enjoy sea views and breezes while sipping on a juice or chilled beer! If you like the latter, make sure you sit on the non-halal side (also known as the Chinese, or Cina, side) of the center. The other side of the center is the halal section (also known as the Malay or Muslim section). You can order non-alcoholic drinks, snacks or the regional desert classic - cendol, a tasty concoction of coconut milk, shaved ice, rice flour jelly, palm sugar and red beans (make sure you tell them not to put in cream corn if you’re vegan). Food & drinks from the halal side can be brought to the non-halal side, but not the other way around.

Special Offers…. Please mention you read about it in The Tusker!Camels & Canines & Cows… Oh My!

August 25 - September 8, 2012Special Price: US$1,666

That's a Saving of US$129

Vegin Out in the Land of RajputsSeptember 18 - September 29, 2012

Special Price : US$1,396

That's a Saving of US$99

Badlands, Beasts, Bishnois & Beaches!October 16 - November 7, 2012

Special Price : US$2,295

That's a Saving of US$100

CHOW TIMEFrom hawker stalls to fancy restaurants, you’ll find great food around every corner. One of our faves is EE Beng Vegetarian Food Centre where you can get a wide variety of mouthwatering vegetarian and vegan dishes cooked fresh daily. Noodles, curries and other delectable delicacies can all be found at a very reasonable cost. They have a set “pick & pay” style buffet where you put “nasi” (rice) on your plate and help yourself to an eclectic variety of local dishes – or you can order up a fresh bowl of Penang’s famous laksa (spicy sour noodle soup with coconut milk), kari mee (curry noodles) or mee mamak (Malaysian Indian fusion fried noodles). EE Beng has an air-conditioned dining room next door with a more formal restaurant setting, but we prefer their traditional dining hall where you share tables with local patrons, catch up on the island's gossip and compare notes on the newest veg hotspots!

Hi, my name is Jackie Bell. I live in Yellowknife, Northwest Territories, Canada. I love to travel. Over the years, I’ve been to countries in Africa, Europe, Asia as well as Australia. Three adventures have been with VegVoyages - Malaysia, India and in 2011 Laos. Everyone keeps asking me about my trip to Laos and I have been telling them that it was absolutely, positively friggin’ fantastic. So I thought I should let you know how absolutely, positively friggin’ fantastic the Laos trip was.

Sometimes it is hard, when one is not used to the heat or the crowds or the smells to appreciate what one is seeing, but when you get home and have a chance to reflect on the fantastic places, sights and sounds, you realize what a great time/trip you had. All the accommodation was wonderful. I was lucky to have a single room and in every location, the room was great - some rooms were spectacular. The Lao food was fabulous. The beautiful greens, fresh noodles and exotic mushrooms were a real treat. All the cooking demonstrations, the visits to the food markets and especially the cooking lessons made the food special.

I especially enjoyed the food prepared by the wonderful Lao people who invited us to their homes to share their culture. And I loved help feeding the bears at the Free the Bears Rescue Center – that was so fantastic (http://www.freethebears.org.au/web/Projects/Laos/Meet-the-Bears/). As always, similar to the Malaysia and India trips, the attention to detail in looking after trip participants was exceptional.

I recommend VegVoyages to all my family and friends. I would recommend VegVoyages to anyone interested in travel who really wants to get to know the history, culture and peoples of the countries visited. I look forward to traveling with VegVoyages again – if you ever find time to add all the greatly anticipated new adventures (Sri Lanka, Southern India, etc.)

Thanks for the absolutely, positively friggin’ fantastic holiday. I can’t wait for VegVoyages next adventure!

- JBYellowknife, Northwest Territories, Canada

Featured Traveler…Jackie Bell, Canada

!

VegVoyageswww.VegVoyages.com 1-877-834-8692

What Other Traveler Say about our Laos Adventure?...

"WE HAD A GREAT TIME ON THE HOLIDAY - it was one breathtaking experience!!  Many thanks for organizing the holiday - we realize that so much planning must have gone into the trip - it certainly showed in the organization and implementation, and the personal attention we received.  Aside from the wonderful food and the sights, we are very happy to have got to know you as friends.  We hope and look forward to seeing you all again soon." 

Angelique & LiamPoland

Stumbling upon a wild lion in their habitat is a rare and exciting experience. It can also be a bit scary, these are wild animals we are talking about here – it’s not like in a zoo thank God!

On one of our Badlands, Beasts, Bishnois & Beaches adventures we had, among other guests, a father and his teenage daughter, both excellent photographers. We were at the world famous Gir Forest National Park in Sasan Gir, Gujarat – the last home in the wild to the highly endangered and elusive Asiatic Lion. We arrived at our tented safari camp after a hard day on the road and checked into our “luxury” tents. The father, of course, was a bit concerned about the safety of his daughter while in the tent and during the jungle safari. I reassured him that the tents were quite safe and that there are night watchmen patrolling the grounds, this seemed to ease his anxiety a bit.

The next morning everyone was ready for the safari into the National Park when the father asks me if the bars on the window of our bus were strong enough. When I told him we were going in open-air jeeps and not a bus he acted as though he had touched a live wire his shock was so great! As soon as we entered the sanctuary, he started telling me that he hoped we didn’t see any lions today. I told him to relax and explained that we will have the safari in two parts, in the first half we see Jackals, spotted deer’s, foxes etc and in the second half we look for big game such as the lions.

But as the luck would have it, the very next moment our jeep driver announced, there was a lioness walking towards us in the middle of the road! On request of the guests we stopped the jeep & started to reverse it. It was futile, the lioness kept her ground in the middle of the road heading towards us at the same pace.

Of course, the guests were getting a bit nervous and excited at the same time – here is a female Asiatic lion in the wild, we were safe in our jeep, but a lion is still a lion. She finally stopped

about 10 feet from the jeep and stared directly at us. Needless to say the nervous gentleman was even more nervous now and kept saying “Oh my God – Oh my God “ but his daughter was enjoying the whole encounter taking photos like a seasoned pro. When the lioness realized we were not moving out of her way she came to the side of our jeep and stood a few feet away from us. The guests, a bit cautiously, also started taking photos now and realized the beautiful lioness was only sunning herself and was in no mood to attack anyone. In the evening, we laughed a lot, teasing each other

about how everybody reacted over the queen of beasts.

RK SINGH, or Singhji as he is affectionately known, began his

career as a manager at the famous Lake Palace Hotel in Udaipur over 35 years ago and has been intimately involved in helping guests experience his country and culture ever since working with some of the largest tour companies (and film location units) in the world before becoming a partner and co-founder of VegVoyages. Singhji is also an avid yoga practitioner.

Lions and Jackals and Deers – Oh My!A Tale From the Field

TRAVELERS TIPS FROM THE TEAHOUSE…with Sofna Yusi - VegVoyages’ Adventure Coordinator

Traveling to another country is very exciting! Interesting new experiences, new people, new cultures, new sights, sounds and scents all wait around the corner as you plan for your adventure! While this may be exciting - it can also be downright nerve racking. The exciting part is easy to deal with - sit back, take a deep breath & enjoy it - the nerve racking part on the other hand. My advice for these “pre-trip traveling blues” is quite simple: read your pre-departure package.

The “pre-deps”, as we call them, are full of information regarding what to pack, health tips, travel entry visas, airline tickets, internet, electricity, food, language, basic tips on cultural etiquette, and much more. We try to make them as detailed as possible without being too heavy or time consuming to read.

I recommend you use the pre-deps like a workbook. Take out a pen and highlighter and write questions next to things you want to know more details - and then contact me. This is why am here - to help you prepare for your journey and answer all your questions, and remember, no question is too small, or too big, too crazy, or too odd - trust me. I can be reached at 1-877-VEG-VOYAGES (1-877-834-8692), extension 708, or by email at adventurecoordinator@vegvoyages.com.

Okay – so what are you waiting for, let's brew a pot of tea, take out that pre-dep, pen and highlighter, keep the phone nearby (to call me) and start reading!

The Travelers' Trunks

What to pack…and as importantly, what not to pack!Taking a long journey overseas, while exhilarating can also be exhausting. One thing that tends to burden travelers down is packing - did I pack enough, do I need to pack this or that, did I forget anything, why won’t my stuff all fit into my suitcase, or did I pack too much, or did I pack right... During the trip it’s often the burden of “I packed way too much - or I packed everything I didn’t need and nothing I needed” - and of course, “why doesn’t it fit anymore - it fit before I left - and I have actually gotten’ rid of stuff why doesn’t it fit anymore?” We would like to share tips we have learned over the years - and tips our travelers have shared with us.

So for our first edition, we want to touch on an essential part of packing - and that is - how many pairs of clothes should you bring. Nothing makes traveling more of a chore than over packing. So our best advice is to try to pack as little as possible - and from our experience, this is a maximum of four sets of changes of clothing (pants, shirts, etc.) is a good number - with a couple extra light shirts (t-shirts or other), and a couple extra pairs of socks (which can get damp or dirty) and underwear. Don’t forget a bathing suit, a cap, and a light warm up and t-shirt for yoga or tai chi (if traveling in India during the winter months - we’d suggest a heavy warm up and sweat shirt for yoga). A light rain jacket (or poncho) is also always good too. One pair of shoes and one “walking sandals” (like Teva or equivalent - with good traction) is more than enough for footwear. You can always buy extra clothes at your destination which are often more climate and culturally appropriate. So if you find you need more - or those you packed just aren’t working for the climate - don’t worry - you can find a great selection locally - but they are relatively cheaper too. Packing smart is packing light – and gives you a much more enjoyable travel experience.

If you don’t mind getting by on less pairs of clothes - great - but four pairs of the above (with the exception of a couple extra pairs of socks and underwear) is more than enough. There are plenty of places to do laundry along the way - so don’t worry about having to wear the same pair of clothes day after day - just make sure you give your laundry in time - we often suggest right after check in at any destination you’ll be staying at for 2 nights or more, as this gives time for your clothes to dry (often, clothes are sun dried rather than machine dried - so this can take a more time).

Little Trunk - Packing Pointer… Everyone knows that the air on an airplane is

extremely dry. This dry air makes it easy to get dehydrated. Our carry on tip for this edition is when you are in the air is to take along a sports-water-bottle. Flight attendants are often busy (either attending to guests or chatting with each other back in the galley) and it may take a while if you order a glass of water, instead simply ask the flight attendant to fill up your bottle. That way, you’ll have water whenever you need it. This works with coffee or tea too.

Underneath The Durian Tree

Majestic and tall – it may look like the perfect place to take a nap under, but it’s not! If you look closer – you’ll see it is also full of fruit. The fruit, durian, comes from the Malay word “duri”, which means thorns. And if you’ve ever been around a durian tree and seen or heard the ripe fruit (weighing up to 5 kg’s - 11 pounds) crash to the ground, you’ll know it’s definitely not a place you want to nap under. Here our friends around the globe offer cultural etiquette and practical pointer otherwise not commonly known by visitors, so you don’t find yourself sitting…underneath the durian tree.

Thumbs Up: In Malaysia, people use their thumb instead of their index finger to point. Using the index finger (or any other finger except the thumb) is considered rude in Malaysia. To point correctly, make a loose fist with your right hand with the thumb on top, then point away! It may sound difficult to get used to, but once you start doing it – you’ll find yourself doing it without giving it a second thought.

Put Your Hands on Your Hips – NOT!: In Indonesia, putting your hands on your hips even if you are just standing there, is best avoided as it is considered aggressive, rude and angry behavior. A character in traditional theater, dance and opera in Indonesia shows they are angry by putting their hands on their hips.

www.VegVoyages.com1-877-834-8692

FEATURED FRIEND...Ms. Malayvanh Sibupha, Laos

VegVoyages Visit Ms. Kouang on our 16 Days Laos Mekong Moment: in the Land of Million Elephant Adventure. Visit www.VegVoyages.com for detailed itinerary

1-877-834-8692

Like most Lao, Ms. Kouang, as Ms. Malayvanh Sibupha is affectionately known, was not a vegetarian 7 years ago. Many foreigners have the misconception that because Buddhism is the main religion in Laos that everyone is vegetarian. This is far from the truth as Ms. Kouang notes, “Almost all Lao eat meat or fish, even monks eat meat,” she says with an embarrassed smile.

Ms. Kouang’s journey to vegetarianism began eight years ago when her sister returned from Thailand after visiting a friend who was vegetarian there. Her sister, who had become a vegetarian in Thailand where vegetarianism is generally more accepted, was excited to share with her family the benefits of being a vegetarian. Unfortunately, within a week of returning to Laos, her sister felt a loss of energy and went back to eating meat. At that time, any thought of becoming a vegetarian went out the door for Ms. Kouang, as she said, “Because I loved eating meat so much and only liked certain vegetables”.

This all changed one afternoon when Ms. Kouang and her brother were on their way to school. They had to stop to put some petrol in their bike when they took notice of a large truck at the service station packed with pigs for the slaughter. “The pigs were crying very loud” she remembers “almost like human screams even”. “After that, the man who drove the truck used a big stick to hit the pigs but it did not help, it made them shout louder,” she continued.

Little did she know that there, at a small filling station on the side of the road would usher in such a big change in her life. That day she found a sensitivity towards animals she never felt before “I cried like crazy, I could not stop crying even in class” Ms. Kouang recalls vividly. When I came home from school I kept thinking that ‘the pigs are dead because of me’ and I found this very selfish”. She remembers saying to herself “pigs I will cry for you today and will never eat you again”.

This experience motivated her to become vegetarian. But it wasn’t easy. In Lao, culture families gather around a small bamboo table on the floor, place all the edibles in the middle and eat “family style”. Everyone takes a bit of this or tad of that from the vast array of dishes. These mealtimes are a central part of Lao culture where families reinforce their bonds, share food and discuss the day’s events. And of course, most dishes contain meat. “My mom and father were both very angry because I did not share the food,” she recalls. Her father, whom she loved so much, was so angry that he said “That if you want to eat separate from us you should live separate from us, if you don’t listen to me you should not live in my house” Ms. Kouang sadly remembers. But she persevered and kept on her vegetarian diet.

To Ms. Kouang’s surprise after one month her beloved father came to her and told her “if you must be vegetarian than you should eat two spoons of sesame seed every day, otherwise you will lack protein”. She realized her father, who was a soldier in the war, had to act like soldier in front of family but his tenderness shown that day made Ms. Kouang very happy.

Today she is a happy healthy vegetarian, spreads the word of compassion and vegetarianism and how they correlate and has even convinced her sisters and friends to try to be a vegetarian. Since she has become vegetarian, nine of her friends and family members have become vegetarians too. Even her pets – three dogs and a cat, are all now vegetarians.

Ms. Kouang’s favorite dish is papaya salad (and take it from us – she makes a darn good papaya salad!) – though she likes all types of vegetarian food – her favorites are Lao dishes.

In her free time, she not only helps out at Savannakhet’s only vegetarian restaurant which she used to manage, but also works full time as an Administrative Assistant at an NGO (non-government organization), studies and coordinates all our (VegVoyages) trips meals in Savannakhet, Ms. Kouang likes to visit the countryside, cycle and read books.

Born and raised in Savannakhet Province, Laos, Ms. Kouang is one of the most passionate vegetarians we’ve ever met. When we first met her years back on one of our early visits to Savanh (as Savannakhet is called by the locals), we were struck not only by her excellent cooking (she is a fantastic chef – who among making some of the tastiest vegan dishes in Laos – also makes a superb vegan pate), but also by her passionate belief in spreading the word among her fellow Lao (and non-Lao alike) on going veg.

WHY DID YOU BECOME VEGETARIAN?

Ms. Kouang: The main reason for me is I do not want to hurt animals.

IS IT DIFFICULT TO BE VEGETARIAN IN LAOS?

Ms. Kouang: If you are in countryside or you live in other Provinces (outside of Vientiane or Luang Prabang) it very difficult for you. Many people don't know what is vegetarian.

ANY ADVICE FOR OUR TRAVELERS WHO WANT TO VISIT LAOS TO HELP THEM UNDERSTAND YOUR CULTURE AND COUNTRY BETTER?

Ms. Kouang: Laotians like to smile. Especially children along the street if they see you they will say hello (Sabaidee) to you. If you say hello back or smile back they will be very happy.

WHAT SHOULD OUR TRAVELERS KEEP IN MIND AND REMEMBER BEFORE COMING TO YOUR COUNTRY?

Ms. Kouang: Laos is not a developed country so there are not many things that could serve people who like to live in luxurious places.

ANY OTHER ADVICE YOU WOULD LIKE TO GIVE OUR TRAVELER'S WHO ARE INTERESTED IN COMING TO LAOS?

Ms. Kouang: You should not listen to people who say if you don’t eat meat, the local villagers will feel sad or something. You could say sorry I cannot eat meat, and tell them why. The villagers will say ok. Actually Lao people are easy going, especially the local people in the provinces.

IS THERE ONE PLACE IN THE WORLD YOU HAVE ALWAYS WANTED TO GO? IF SO, WHICH PLACE AND WHY?

Ms. Kouang: I would like to go to Phoungsaly (northern Laos) because many people say it is beautiful, and I have seen in the photos that it is beautiful there. Also, because my country is poor, I want to help my country, so if I have the opportunity, I will travel in my country first.

VegVoyages Talks withMs. Malayvanh Sibupha

Mekong Momentin the Land of Million

ElephantSoutheast Asia's best-kept secret is the s t r ik ing ly beaut i fu l and exceptionally friendly country of Laos. Surrounded by Thailand, Vietnam, Cambodia, Burma and China, Laos is truly the heart of Indochina. Even with its turbulent history of invasion and civil war, the Lao people show a remarkable kindness and ability to adapt. Now peaceful, Laos is attracting the more adventurous travelers who seek a look into the past.

A picturesque country full of spectacular view and tranquil Buddhist temples; we'll visit remote jungle villages, old-French colonial outposts, epic waterfalls, the UNESCO rated town of Luang Prabang, the mysterious Plain of Jars and protected national parks along with the lively yet charming capital of Vientiane. We'll traverse along the mighty Mekong River, boat through limestone caves and canyons and relax in the Mekong trading outpost of Savannakhet before exploring the centuries old ruins of an ancient Khmer civilization.

Join VegVoyages for our Laos adventure and experience this fascinating country.

Now We're Cooking...Tales from an Indian (i.e. totally tasty recipes!) Kitchen

Bharwan Shimla Mirch - Stuffed Capsicum

WHAT YOU’LL NEED:

Cookin’ Gear: Oval pan (karahi) or wok, Spatula, Knife, Chopping board, Spoon

Ingredients:4 medium size capsicums (green, red or yellow bell peppers)¼ kg. potato1 onion (chopped finely)1 teaspoon red chili powder¼ teaspoon turmeric powder¼ teaspoon coriander powder 1 tablespoon oilWater to cookSalt to taste

PREP N’ COOK:1. Boil potatoes, peel off skin and mash them finely.2. Wash capsicums and chop off the heads. Remove the inner stems to make the capsicum a hollow bowl.3. Heat a ½ tablespoon of oil in the pan. 4. Once oil is hot, add chopped onion and fry until golden brown.5. Add mashed potatoes, red chili powder, coriander powder, turmeric powder and salt 6. Cook all ingredients now in pan for 2-3 minutes.7. After cooking, remove the pan from the stove. 8. With a spoon (since the ingredients will be hot), fill the cooked mixture into the hollow capsicums.9. After the capsicums are stuffed, heat a ½ tablespoon of oil in a pan. 10. Once the oil is hot, put the stuffed capsicums in the pan and cover the pan with a lid. 11. Cook the capsicums for a minute and serve.

In each edition of The Wandering Tusker, our friends from around the world we’ll share with us a few of their tastiest recipes. This issue has recipes from the dynamic Indian cooking trio of Meena, Seema and Jyoti of MSJ’s Kitchen in Udaipur, India. They share with us some delectable delicacies from their hometown!

Sabji Tikki Curry - Vegetable Tikki Curry

WHAT YOU’LL NEED:

Cookin’ Gear: Oval pan (karahi) or wok, Spatul, Knife, Blender, mixie or food processor, Potato masher, Chopping board

Ingredients:

PREP N’ COOK:1. Boil potatoes, peas and cauliflower. 2. Peel off potato skin and mash properly. 3. Add finely chopped cauliflower, peas, chili powder, coriander powder, turmeric powder, salt and oil to mashed potatoes. Then, mix them nicely and make them a flat round burger-like shape called tikki.5. Heat 1 teaspoon of oil in a pan. Once oil is hot, fry the tikkis until they are golden brown. 6. Remove the tikkis and wash the pan.7. Heat 4 tablespoons of oil in a pan. Once oil is hot, add cumin seeds. 8. After cumin seeds start to sizzle, add the chopped onions and fry until golden brown.9. Next, add ginger garlic paste and cook for approximately 5 minutes.10. Add red chili powder, coriander powder, turmeric powder and salt to the pan and continue to cook while stirring for 2-3 minutes.11. Add tomato puree and water to the pan. Stir and cook until the oil leaves the sides.12. Once curry is ready, put the vegetable tikki in the curry and garnish with chopped coriander leaves.

VegVoyages Travelers enjoy Cooking Classes on all our India and South East Asia Adventures.

www. VegVoyages.com 1-877-834-8692

For Gravy2 onions (chopped finely)2 teaspoon ginger garlic paste½ teaspoon cumin seeds1 teaspoon red chili powder1 teaspoon coriander powder¼ teaspoon turmeric powderSalt to taste4 tablespoon oilWater to cook1 cup tomato puree2 grams coriander leaves (chopped)

For Vegetable Tikki½ kg potato100 gm. Green peas100 gm. cauliflower1 teaspoon red chili powder½ teaspoon coriander powder¼ teaspoon turmeric powderSalt to taste1 teaspoon oil

Our Chefs de jour

MEENA: Meena is from a small village in Rajasthan, India. As there were no schools for higher education in the village her family moved to a bigger town called Bhilwara where she grew up. Learning to cook is a part of custom for women in Indian families. Meena learned her skill from her mother's family recipes that had been past down from generation to generation. Eventually, she later move to Udaipur when she got married and has been the head chef in a typical Indian joint family ever since. Meena is an excellent cook who knows her way around a kitchen!

Meena's Favorite Dishes: Besan Gatte, Vegetable Pulao and all types of Dal Tadka

SEEMA: Seema was born and brought-up in Delhi, as her father was in the defense services. She educated herself earning a Bachelor’s degree in Arts from Delhi University before getting married and moving to Udaipur. Since her childhood, Seema has learned cooking methods and recipes from her talented mother - an excellent chef in her own right. She is now an expert in the kitchen – busy trying new recipes all the time and sharing her love for the culinary arts with others. She enjoys cooking for her family, teaching and interior decoration.

Seema's Favorite Dishes: Rajma, Vegetable Kofte and Bharwa Bhindi

JYOTI: Jyoti was born in the old capital of the ancient Mewar Kingdom – Chittorgarh. With a love for cooking and learning, she not only is a superb

chef but also holds a Bachelors Degree in Education, a Masters Degree in Sanskrit Language and Diplomas in Software Management, Cooking, Horoscope and Painting. She loves animals, gardening, teaching and of course, being a chef - cooking, where she loves to try new recipes and come up with her own unique (and downright delicious) vegetarian culinary creations using traditional Rajasthani ingredients as the base.

Jyoti's Favorite Dishes: Alu-Matar Sabji, Khichri, Chola Curry and Kesariya Bhat

VegVoyages Travelers get to learn traditional Indian recipes from Meena, Seema and Jyoti on our 12 days Desert Kingdoms of Rajputana, 15 days Volunteer Trip: Camels & Canines &

Cows… Oh My!, 16 days Desert Kingdoms of Rajputana and our 23 days Badlands, Beasts, Bishnois & Beaches adventures

VegVoyages wanted to spotlight these two tasty treats we have been enjoying over the years, and quite frequently – over the past couple months.

Barbequed Bananas…

Location: Commonly found throughout Southeast Asia, especially in Thailand and Laos.

Where to get it?: Though available at some restaurants, most common are the barbequed bananas ordered right off the “grill carts” from a local street food vendor.

What is it?: Local peeled bananas cooked fresh on the grill. Can be eaten with a sweet syrup or coconut cream based sauce (but be careful – sometimes sauce recipes use butter) - or the way we like them, clean and straight up!

Taste: Warm, sweet and very tasty - they melt in your mouth!

Cost: Average cost per serving varies country to country, but in all the places we’ve tried them we’ve always spent well under a dollar per serving.

Special Note: When in Laos, try the sweet potatoes often found on the street food grill sitting next to the bananas – they are darn good too, and did we mention that they both go good with beer (or other cool drink)?

Petai Bakar:

Location: Found throughout Southeast Asia (and parts of North East India), very common in Indonesia and Malaysia.

Where to get it?: You’ll find this tasty treat on restaurant menus throughout Indonesia and Malaysia – and sometimes on menus in Thailand and Laos. At markets, you’ll find petai quite commonly available (especially in Indonesia and Malaysia) – and, as we have often done, you can buy it raw and eat it right there if you’re not able to wait until you get home to indulge in this lovely bitter bean. What is it?: A bean that looks quite similar to a big lima bean. Known also as bitter bean, stinky bean or twisted cluster bean, petai is sold at markets still in their pods. The slightly twisted pods can be anywhere from 6 inches to over 1 foot long and contain between 5 to 15 (or more) petai beans. Petai bakar is a tasty barbeque treat where the petai, still in its pod, is barbequed until the pod tops start to turn black. Petai can also be boiled, fried (with chilies and garlic) or ate raw.

Taste: How can anything known as a stinky bean can be tasty? Well, if you like bitter tastes – then you’re pretty certain to like petai. Fresh, bitter and pleasing to the palate – it must be said many people don’t take much to this versatile (and healthy) bean. How did it earn the title of sticky bean – well, it doesn’t stink much raw, nor cooked, it’s the stinky affect after (when one visits the toilet) that its odor becomes apparent – just think of an asparagus.

Cost: In most places, you can pick up a plate of petai baker for under a dollar per serving.

Special Note: An old saying goes if you can stomach petai, you can stomach durian, the infamous king of fruits. So if you like petai – don’t forget to give durian a shot too.

DISTINCTIVE DELICACIES & TASTY TREATS

The Pestle & MortarLife before the blender…

Life before the blender, these stone, wood and clay creations are still the tastiest way to prepare many delicious Asian delicacies in our opinion, and in many countries we travel to, thankfully, the pestle and mortar is still very much in use.

Our featured Pestle & Mortar recipe this month is Sambal Hijau from the island of Java in Indonesia. Sambal hijau, or green sambal, takes its name from the fresh green chilies that form the base of this tasty sauce.

Hijau means green and sambal is a term used to describe different freshly made chili condiments in many countries in Southeast Asia – but beware when ordering outside as sambal is often made with shrimp paste. For those who like their food with a kick – sambal hijau goes good with almost any main course or side dish and is a must try recipe!

SAMBAL HIJAU

What You’ll Need:Pestle & Mortar of course (if you don’t have a pestle & mortar - a blender, food processor or mixie works too)PanSpatula

Ingredients:5 Green Chilies (Serrano or Jalapeno chilies work well)6 Bird’s Eye Chilies3 Shallots2 Cloves of Garlic1 Tablespoon of Cooking Oil

Let the Pounding Begin!

1. Boil the green and bird eyes chilies until they are soft. This can take anywhere from 5-10 minutes depending on the toughness of the chilies. Keep the water as it can come in handy later.

2. Pound (or blend if no pestle and mortar is available) the chilies, shallots and garlic coarsely. To make the pounding or blending easier, add a little bit of the water leftover from the boiling chilies to the mixture.

3. Next, heat the cooking oil in a pan. Once the oil is hot, add the pounded (or blended) ingredients to the pan and fry until the oil rises to the top. Once the oil rises to the top, lower the heat to medium and stir rigorously until the heat and ingredients are distributed evenly.

4. Remove the Sambal Hijau from the stove and season with salt and sugar to taste. And this lovely spicy concoction is now ready to serve!

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like to contribute some articles and/or photos, share your travel tips, recipes, or share your VegVoyages

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