Global Chronicles

To really appreciate and enjoy Indian food at its finest, one must keep an open mind about its multi-faceted cuisine—including its vegetarian foundation and range of spiciness. Come sense this invigorating cuisine with me!

In my ongoing quest to explore TasteOverTime, I’m headed to India to search for traditional tastes and textures and newly minted ones. They represent a mélange of flavors and cuisines as diverse as India’s population, influenced by climate, conquerors, cultural practices, geography, history, religions, trade and so much more!

Come along and read about my fascinating journey amongst Tahitian tropical vanilla acreage in Taha’a, a 21 square mile small island in the Society Islands, and see firsthand why this little baby is worth big buckeroos!

I don’t know about you, but I never tasted a mango until I was quite an adult. And then I couldn’t distinguish a mango from a papaya—except for their degree of mushiness. That was until I traveled halfway around the world to French Polynesia and literally pulled mangoes off the trees that lined the streets and filled the countryside. For those of you who are not greeted by mango trees outside your door, I’ve got mango recipes galore! Welcome to the tropics!

You just might have grown up without trying this tropical, natural treat. I sure didn’t. The first time I tried whole coconut was on a river craft in Panama. The shell was filed with coconut and juice of some kind, mixed with a powerful alcohol. Mostly, the creamy sweetness of the coconut camouflaged the alcohol which made that boat sway plenty! Instead … Come value this tropical fruit in all its forms!

I thought I reached my pineapple pinnacle while traversing the Caribbean islands, but nothing beat the pineapple selections I discovered in French Polynesia! Pineapples are everywhere here—by the side of road, in the forests, alongside the hilly slopes, at roadside stands, and YES! on many a menu. Come enjoy this tropical treat at its finest!