To spicy street food, and even maybe michelin starred menus from some of the most celebrated chefs on the planet. Well, this week weve got a feast for your eyes, with a menu full of some of our favourite travel show foodie adventures. For starters, lets look back at that time i headed to glasgow, in scotland, on a culinary quest to find the story behind britains most popular dish and its not what you maybe think it is. Glasgow is often voted the worlds friendliest city, and locals pride themselves on their good cheer, good humour and chattiness. Its one reason that generations of immigrants from All Over The World have decided to call glasgow home. And its here where britains most popular dish was born and it is not fish and chips. This is Chicken Tikka Masala. Its boneless chunks of chicken marinated in a sauce of tomato and cream, and it has this fantastic orange colour because of the spice mix. Mm. You can get the dish all over the city. But according to local legend, the original Chicken Tikka Masala was created here at the Shish Mahal Restaurant in the 19705. Every day the chef marinates 30kg of chicken, and roasts up to 400 skewers in his tandoor. This is our secret sauce. You can taste it. All right, here we go. Mm. Thats got some kick to it. Have you ever told anyone outside of the restaurant whats inside . No. Well, hes staying tight lipped. So i head over to the dining room to meet with ali asif. This is my dad with. Asif� s father, sadly, passed away in december, but his legacy lives on through the family restaurant, where in the early 19705 hes reputed to have created the worlds first tikka masala. It all started when a grumpy bus driver complained that his chicken was too dry. Asif� s dad needed a quick fix, so he grabbed a can of tomato soup that hed already opened. Dad put the tomato soup into the curry, heated it up and served it, and the customer loved it. The customer asked, what is this called . Tikka masala. Because its the most generic name he could think. So, these days you can get tikka masala as a pizza topping, frozen at the grocery store, as a takeaway. What do you make of everyone copying your dads recipe . He said people enjoying food is more important than where it came from or who invented it. He used to say he was born in pakistan, but he was made in glasgow. Like any legendary dish, the origins of the Chicken Tikka Masala are disputed but asif� s dad remains a local hero anyway. He was part of a wave of people from pakistan, india, and current day bangladesh who came to scotland in the 19505 when the uk faced a labour 5hortage. But rather than returning to their home country after five years, as was so often the plan, many families decided to stay. And today, more than 60,000 people of south asian de5cent live here and in the surrounding area. Were off to meet the comedian, sanjeev kohli, at one of his favourite spots in the city. Sanjeev, i hope you dont mind. I took the liberty of getting a little 5nack the paper do5a. 0k. not so little. I feel like i should wear this. It looks like a flotation device. It doe5. you could probably get into that. Scotland in the winter, its a bit like finland. You need your comfort food. It5 freezing. Its been dark for seven hours. Su5hi aint going to cut it. Its got to be comfort food. And the thing about indian food, it is comforting, like a big fluffy naan bread, like a pillow, you know what i mean . 0r pakora. Its just all there. All the salt, all the fat, all the stuff. Indian food is the most popular food in scotland. Anywhere you see fish and chips, you can see curry. Thats how integrated, certainly, the cuisine is. And ive always thought that the cuisine, the story of the cuisine reflects the story of the people, if you know what i mean . Gla5gow i5 curry, and curry in glasgow. A mouthwatering memory from scotland. And i dont need to be asked twice, if there are any more trip5 like that one. Next up, were crossing the sea to ireland a country that in recent years has undergone a bit of a gastronomic renai55ance. Kate hardie buckley returned to her home county, now the countrys top foodie destination to tuck in. Welcome to west cork. This is the mizen peninsula, the most south westerly tip of the island of ireland. Ive been coming to this part of the world since i was eight years old. People are drawn here by the dramatic scenery, the arts and the great craic and now theyre flocking here for the local cuisine. West cork was recently voted irelands food capital. The history of the area is as rich and diverse as its food. Along the coast, youll find caves where pirates smuggled their treasures. Its where marconi sent the first transatlantic radio transmission to america. And it was here the first famine death was recorded, the first of over a million across ireland, with a further two Million People emigrating. So, this is the skibbereen saturday market. At the height of summer, i think maybe the best Market Anywhere in the country. This is the freshest mozzarella available in ireland right now. Its like lactic poetry. April makes the most astonishing potions. Slainte. When we think of vinegars, we think of something thats harsh and aggressive and thats gentle. Obviously, i can taste the apple. Mm hm. But theres like a berry taste to it, or Something Like that . Maybe even the whiskey. Youll taste the whiskey. The whiskey they laugh bit early for the whiskey. Yeah. The Skibbereen Market continues to slowly but organically grow and get better. People, i think, are really realising more and more that the essence of a real experience is when its grounded in local foods. And thats what you want, whether youre in bangkok, or tuscany, or in west cork. Here we go. Bon appetit. Skibbereen thank you so much. Wow. Its a real west cork burger. Ive come to meet the fergusons, who Run Gubbeen One of the original irish Cheese Farm Houses here and they play a huge role on the west cork food scene. Giana and herfamily have been making their Award Winning cheese for the last a0 years. And is this sort of where you begin creating the flavours and the texture . In a way. Although i think the real start of this story is the soil. And of course, the big flavour is once the cheeses are made and they start to ferment. This is heavier than youd think. Oh, my goodness. This smells incredible there you are, the finished products. I think if youre in new york, or if youre in paris, or wherever we export to, and you come across this, what youre going to feel, or smell, is west cork. Thats what i love about this. Gianas children are the latest generation working the land. Fingal makes the charcuteries with over 100 different products. The fergusons, and other west cork food makers, account for 75 of Artisan Producers across the country. In west cork, not only do you get to taste great food, but you also get the chance to find and explore new ingredients. Its beautiful down here. Here we go. Jim and Maria Kennedy run sea kayaking trips all along the coast, where you get to forage for your own food. Out on the atlantic. Looking for dinner. And we dont have to look far. When you start to investigate, they become like friends. You just see, oh, there, look, theres the oarweed coming up and over here, the sea spaghetti. Its absolutely amazing. For irelands coastal communities, seaweed has long been a staple food. It has everything you need it has minerals, it has vitamins. All the b vitamins that we spend, you know, 20, 30 euros buying across the shelf, its all in here. Theres a seal over there also looking for his dinner. Hello, buddy. So, what is on my seaweed board . We have some dillisk, or dulse. Carrageenan, another traditional favourite. We have seagrass, beautiful green, also known as spirulina. I recognise that one. Mm hm. And then for something completely different, the queen of all seaweeds or maybe the king pepper dulse. The truffle of the sea. Thats extraordinary. Mm. Peppery. Such a bite to it, such a kick. Whats most striking is the diversity under the kayak. Different shapes, forms, textures, colours. Its quite extraordinary. Even in the famine, people ate seaweed. But i think then, it became associated with poverty and hunger. And now people are beginning to rediscover the Amazing Properties of seaweed. Well, next on the menu, were heading over to vancouver, in canada, a city thats frequently named as one of the best Food Destinations in the world. But its not all michelin starred restaurants and high end dining. The Culinary Scene has been broadening out to reflect some, up until now, less well known and diverse dishes. We sent eva to try one of them. Eva you might have heard about poutine. Its canadas Unofficial National dish, kind of like what pierogies are to poland or what the burger is to the united states. This comforting, salty dish is made up of chips, cheese, curds and gravy. But this is not a piece about poutine. In fact, it can be quite hard to find authentic poutine out here on the west coast. It comes from quebec in the east. Here in vancouver, there is another dish that you should know about. Hi hello. Hi. My name is paul natrall. Im mr bannock. Paul or mr bannock is a member of the squamish nation. He lives on one of the three first nation territories here in vancouver city. He owns the only indigenous food truck in vancouver, and his specialty, bannock a staple in first nation cuisine. 0h, awesome thats a mr bannock apron, isnt it . Yes, maam. Wonderful. Let me put this on. Bannock is pretty simple. Its sugar, flour, baking powder, salt and water. Not too dissimilar from an english scone. The word � bannock� itself is scottish, so theres always a huge debate if bannock is indigenous. Every community and every nation has a type of flatbread, and as stuff evolves and indigenous food evolves we have baking powder, salt, sugar, and now we have these huge fluffy bannocks. For me, its huge to be able to have my kids watch and learn what i do, just because our food culture has been missing for so long, you know, through all the trauma that we have. Im keen to sample pauls modern take. Well, thesejust look so delicious. Golden, fluffy. Should i . Should i do it . Yeah, do it. Mm. And then the fluffiness. So delicious. Mm hm. They� re fluffy. Theyre, like, the perfect combination of fluffy and crispy. Nice. Mm hm. Hopefully, soon there will be more places to try indigenous food in vancouver. But, for now, bannock doesnt seem like a bad place to start. William lee adams eva zu beck, in canada, getting stuck into a First Nations feast. And from canada lets hop over to the us, where new york has long been dubbed � the city that never sleeps�. A place where you can get anything, from a burger to beluga, at any time, day or night. But, post pandemic, is the citys food scene still open all hours . We sent kim davis to one of the citys most famous diners to see if theyre still cooking right around the clock. Jazz music as a native new yorker, i know a thing or two about nightlife in this city. Now, any good night out starts with food, and where better to fill up than at one of manhattans most iconic delis . It is so busy here. I have to figure out what i want really quick because if you dont know what you want youre going to get shoved out of the way and people are going tojump in right ahead of you. The first thing id recommend is. They give you a ticket and the ticket gets you in. Where is your ticket . I dont have one. I walked in without getting one. Hello. You can use it to pay and to walk out. To pay and to walk out . Hi there. Can i please get a pastrami sandwich . Delis and diners are part of the fabric of the city, catering to hunger pangs at all hours. Hi, heres your pastrami. Oh, my gosh. Thank you. Enjoy. This is gigantic this is nothing. I love that. Its nothin�. He laughs nothin� listen, food and nightlife go hand in hand, right. Right . We struggled a little bit during the pandemic, as did everyone in the world, literallx and we got lucky. Customers still supported us. 0ur regulars took care of us. And thats what it means to be in business for 135 years and five generations. But not all have been lucky. Many have closed their doors permanently. The numbers employed in the Restaurant Scene have shrunk by 35,000 since the pandemic. And for those that survived, its been a challenge. There was a lot of trial and errorand bars in the neighbourhood were going through similar sets of questions. And so we didnt start 24 hours right away because they also werent staying open till 4am like they used to. But kind of hand in hand, lockstep, the bar scene, the nightlife scene, food scene, all coming back with a real vengeance. What do you think . Its good, right . Wow she laughs kim davis there taking a bite out of the big apple. And after all that food, what could be better than a glass of wine to round things off . So well leave you with ade in paris, where theres been something of a revolution with the countrys favourite tipple, meaning that those dreaded hangovers could maybe become a thing of the past. Well see you all again next week. But in the meantime heres ade to tell you more. Cheers whether youre mad for merlot or salivate over a sauvignon blanc, the city of love swoons for a glass of wine. As other countries have music orfashion, in france youll see a glass of wine on each table in any bistro or michelin star restaurant. I mean, there are paintings about wine. They fought wars about wine. So its worth 25 Billion Euros a year to the french economy, and then there were 5. 5 billion bottles produced in france last year. But as bars and restaurants All Over The World shut their doors, the pandemic forced loads of us to reassess our relationship with booze and explore more non alcoholic alternatives. International sales of non alcoholic drinks have shot up by a quarter. But in france the growth has been slower reportedly, just 4 in the same period. So how do parisians feel about alcohol free wine . Ive never tried it. I like wine, regular wine. Im used to that. I think were losing something. You want to feel. He clicks his tongue. The taste. Its not as fun either. One man hoping to transform french attitudes is augustin. Hello, ade. Last year, he set out what he says is pariss first shop entirely devoted to non alcoholic drinks. Do you get any snobbery . Do you get people who come in and when they hear theres no alcohol, theyre like, what . What is this . yeah. At the beginning, some people were kind of Making Fun Orjust laughing when they entered. But then for us its not against alcohol because most of our customers, they are what we call flexi drinkers. So they keep drinking alcohol, but they also, from time to time, want to have a break. Of course, you have all the pregnant women, the muslim people who never drink alcohol. Actually, it came from my own story because i quit drinking during the pandemic. I dont like soda, i dont like very sweet beverages, so i was looking for other options. Hes far from the first person to ride this trend. A few rounds of alcohol free bars have opened up over the past few years all across the world, from 0 tokyo to sans bar in texas, to the virgin mary in dublin. Along with spirits and beers, augustin stocks two kinds of alcohol free wine. The first is De Alcoholised. Its fermented like a traditional wine before the alcohol is then removed. Youll see the smell is close, but then the length in the mouth is different. You know what . Thats so interesting. So i can taste the kind of familiarity, and then im waiting for the alcohol. But it hasnt arrived. Its like wine lite. The second kind doesnt involve fermentation, and its more like a poshjuice. And this one is very good if you eat it with your meat or pasta. Weve picked a particularly potent one made from. Beetroot. Its busy. I dont think im ready for this one yet. But this is exactly what we see with our customers. So now they are more looking into substitutes, so beer or De Alcoholised wine. And we know in some years they may look more for new recipes and new techniques and everything. But are parisians ready to embrace this new gastronomic experience . Theres only one way for me to find out. Excusez moi, excusez moi. Sil vous plait . Would you like to try some non alcoholic wine . Its good, actually. I like it. I dont like it. Idont think it i tastes like wine. No, its sweeter, i think. Oh. Its actually good. You like it . Yes. Wow. Thats the De Alcoholised wine. Now for the beetroot. Not in my case. Oh, its more. More acidic . Acid. Yes. More acidic. Its, um. This one is a better one than that. And whether they like the wines or not, most of the parisians we spoke to were at least open to alcohol free alternatives. Yes, because im not fond of alcohol. I prefer the taste. So for you, its just finding something that has the right taste . Yes. And then itll be a winner . Yeah. Hello there. It was another day of contrasts across the uk on friday, with some of the bluest of the skies, the highest of the temperatures across Northern Scotland 2a celsius in altnaharra. Compare that to just 13 14 celsius for some north sea facing coasts, plenty of fret and haar lasting for much of the day and a cool onshore breeze, too. Now, there will be more mist and fog forming through the weekend, a weekend of sunny spells and some showers. But there will be plenty of dry weather, with a large area of High Pressure out in the atlantic starting to nose in. Low pressure over the near continent, and thats going to send some Rain Tracking Westwards across Southern England as we head through saturday morning. Otherwise, a dry start to the day, its mild. Therell be plenty of mist and fog, general murk and some sea fog, too, out towards those north sea coasts. Now, all of that is going to be burnt back by the warm, strong may sunshine. Plenty of that throughout the day, lots of dry weather, too. The rain in the south will gradually clear away, but some heavy, thundery downpours perhaps developing for western areas. More isolated showers further east. Here, it should stay largely dry. And its cloudier and cooler across Northern Ireland and Northern Scotland. Still cool again for those north sea facing coasts, maybe 2a celsius for the central belt of scotland. 0therwise, temperatures just slightly above the seasonal average high teens, low 205. And all of that mist and murk, Sea Fog Willjust Reform again as we head through Saturday Night into sunday morning, a slightly fresher feel to the morning. And again, that mist and the fog first thing is going to start to burn back with all of the sunshine developing. Again, its quite cloudy, i think, towards parts of Northern Scotland. Some of that mist and fog could gradually sink southwards down towards parts of North East England as we head throughout the day. But there will be a lot of sunshine around, a scattering of showers again, perhaps towards the south of england and again across south west scotland. Once again, its cooler and cloudier for Northern Scotland. Should be some sunny spells developing across Northern Ireland. Monday is looking largely dry for most. Again, some mist and fog, some isolated showers, nut then this area of low pressure is going to start to move in from the near continent as we head through tuesday and wednesday. So through the middle parts of next week, it could turn rather unsettled and a little cooler again, but temperatures building again perhaps by the end of the week. Live from washington. This is a Bbc News Special Programme On China and the west. Xijinping tells Vladimir Putin that china will always be moscows close partner and friend, as the two leaders vow to deepen their strategic partnership. And in the us, President Biden imposes steep tariff hikes on Critical Technologies from china hitting goods from electric cars to chips. Hello. Im sumi somaskanda. We start wih russias leader concluding his two day visit in china. There were smiles, handshakes and warm words from both xijinping and Vladimir Putin as both countries pledged to deepen relations. This year marks the 75th Anniversary of the establishment of china russia diplomatic relations and both agreed to combat, what they say are � destructive and hostile� us policies. The us is urging china to stop supporting russia� s war in ukraine saying it cannot seek to improve ties with the west and continue to support moscow. But there� s been little sign mr xi had heeded those words, and trade between china and russia has surged since the invasion. The kremlin leader said he appreciated china� s objective and flexible position on the conflict. 0ur china correspondent laura bicker has more on these developments