or when travelling with a big group, for example. and, yes, it s pricey. it s a little costlier than traditional thermometers or non connected thermometers, but during these covid times, being able to keep tabs on your temperature will certainly make you feel a lot better when travelling. finally, this week, we re back on the road with kate hardie buckley as she tours the markets, farms, kitchens and restaurants of some of the world s most exciting cities. this week, she s in azerbaijan. they call this country the land of fire, thanks to its huge oil and gas reserves. but this fiery place is also known for its hospitality. people here show their love through their food. and while baku is renowned for its luxurious products, such as caviar, chef ehtiram farzalibayov has built his reputation showcasing wholesome, hearty dishes. welcome to baku.
they want to play. laughs. he was particularly friendly! rufat shows me the fish they re processing today for the caviar and the fish meat. this is a blond beluga and it s very valuable caviar that they will produce. so the caviar has just been extracted from the sturgeon and here, the caviar master, they re responsible for panning it to make sure that what you re left with here is the beautiful caviar. that is so creamy! it s kind of a nutty taste. it s really delicious! i travel to the greater caucasus mountains, north of baku, to a pomegranate orchard as pickers harvest the fruit to turn into wine. we are locating between two mountains chains and the soil is super fertile, and that gives the richness and the uniqueness to the pomegranate. we start harvesting late autumn, like first week of october, and it lasts
there s thousands of them! the earliest chance to get the caviar is three years but, for example, beluga, it matures for 12 15 years. wow! ..before it s ready to bring the caviar. there has been a worldwide ban on wild sturgeon caviar since 2006, so the caviar you can buy comes from places like here. rufat tells me baku caviar is on a mission to replenish the fish stock in the caspian sea. for every jar that you purchase, we will release 10 fishes into the wild. they keep bobbing up and down. they are kids and they want to play. laughs he was particularly friendly! rufat shows me the fish they re processing today for the caviar and the fish meat. this is a blond beluga and it s very valuable caviar that they will produce. so the caviar has just been extracted from the sturgeon and here, the caviar master, they re responsible for
and gas reserves. but this fiery place is also known for its hospitality. people here show their love through their food. and while baku is renowned for its luxurious products, such as caviar, chef ehtiram farzalibayov has built his reputation showcasing wholesome, hearty dishes. welcome to baku. thank you. thank you so much. this is a beautiful view. what are the ingredients you would like me to get you? 0k. caviar? yes, yes! oh, my goodness!
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