Taste reveals the hidden journeys of life. Food is the first philosophy. Spice carries migrations; grain holds patience; salt remembers oceans. This realm treats cuisine as cultural scripture — a sensory archive of memory, movement, and meaning. Here, taste becomes a hymn, and eating becomes a way of knowing.
There’s something magical about a Thakali thali in Kathmandu — it doesn’t just feed you; it grounds you. The buckwheat aroma, the ghee‑kissed dal, the tang of the achar, the slow comfort of the saag… it feels like the Himalayas decided to cook you a meal themselves. Kathmandu has many thrills, but that thali is the one moment where the city pauses, the traveller breathes, and the plate becomes a small, warm universe.
Erbil didn’t introduce itself through monuments that afternoon, but through a plate of roasted chicken, Kurdish rice dotted with raisins, and the quiet confidence of a friend who said, “Let’s eat at Habib.” In Iskan’s lunchtime bustle, we carried our plates through a maze of tables, found a corner, and discovered a truth: sometimes a city reveals itself most honestly at the dining table.
A casual weekend walk led to an unplanned culinary pause at Yuzu Restaurant, a newly opened Japanese eatery in my neighbourhood in Erbil. With no hunger but plenty of curiosity, I sampled shrimp and crab sushi rolls alongside a refreshing Matcha Raspberry drink—an experience rooted in simplicity, balance, and quiet satisfaction.
A quiet walk brought me to an empty Chinese tearoom in Erbil, where Ba Bao Cha—Eight Treasure Tea—slowly unfurled in a glass vessel, blending time and tranquility. Gentle sweetness, floral whispers, and stillness combined in a cup, transforming an unplanned pause into a lasting memory.
On a cool December evening in Erbil, I walked without a set direction, letting the festive lights inspire my thoughts. I paused unexpectedly at the Vinery Café, savoring an affogato—a mix of hot espresso and cold ice cream. In this simple combination, I found a reflection of life: opposites like bitter and sweet, hot and cold, liquid and solid coming together to create something unexpectedly complete.
On a chilly winter day in Erbil, nothing warms the soul like a smoky, juicy kebab. From the legendary Yasin’s beneath the Citadel to Farooq Jaafar’s famed skewers on Iskan Street, Erbil’s kebabs are culinary ritual and cultural heritage. Wrapped in fresh naan, topped with sumac onions, and sipped with chilled Mastaw, each bite is a taste of Kurdish warmth.
We Bengalis practiced “healthy eating” long before it became fashionable — detoxing with nim-begun (neem and brinjal), finding protein in dal aar bori (lentils and dumplings), and strength in macher jhol (fish curry). Each meal balanced teto (bitter) for wisdom, mishti (sweet) for hope, and sorsher tel (mustard oil) for pure attitude.
The experience of dining on Iskender Döner at BayDöner in Erbil's Family Mall transcended mere consumption; it became a vivid memory. This iconic Turkish dish, rich in flavors and prepared traditionally, transported me through culinary history while also reflecting Erbil's diverse culture, blending Turkish culinary heritage with local life.
At Erbil's Grand Majidi Mall, I met up with my friend Arbab for a memorable dinner at Mandi Al-Hattab. The cosy atmosphere of the restaurant provided the perfect setting for enjoying a traditional Mandi meal. The dish, known for its deep flavours and cultural importance, offered both delight and a meaningful link to heritage, making the experience truly memorable.
Erbil is a city that combines a rich historical background with contemporary living, exemplified by Qazuan Restaurant, famous for its genuine Kurdish dishes. An impromptu lunch with coworkers turned into a delightful culinary journey featuring tasty meals and a welcoming environment. The traditional ambience added to the experience, enabling a stronger cultural connection. After a short wait, the food exceeded expectations, reflecting Kurdish hospitality. The gathering promoted friendship, creating lasting memories and emphasising the strong ties that food fosters within cultures.
