KEBAB ANYONE?

Longitude 80 sometimes leads private expeditions retracing parts of the Silk Route across China and Central Asia. Leaving from China’s ancient capital Xian which used to be one of the terminals of the Silk Route, we venture west stopping in oasis towns across the Taklamakan desert and the Tien Shan Mountains. In the 11th and 12th century, the Silk Route not only focused on trade but also stimulated the exchange of ideas, religion, music, languages and of course… food.

Melons and grapes are two examples that became popular for farmers to cultivate. The feature meat is lamb kebab roasted over hot coals along with nan bread, a leavened flat bread cooked in a tandoor oven. What makes the lamb kebabs so delicious is their marinade, each chef or stall owner has their own recipe, with basic ingredients including a mixture of onion, garlic and pomegranate juice. Once perfectly cooked and dripping with juice, the skewers of kebabs are sprinkled with spices including cumin, salt and at least 3 different types of peppers. One of our guides has been known to travel around with kebabs wrapped in foil in his packsack… instead of nutribars and chocolate!

LITTLE KNOWN FACT:

The Silk Road  was a 4000 mile trade route that extended from Eastern Europe all the way to Xian in China, touching on the borders of India.

BEST MONTH TO VISIT:

April/May and September/October

Longitude 80 offers a full China portion of the Silk Road that can lasts up to 21 days retracing the major oasis towns and offers glimpses of the Great Wall, frescoes in caves, desert crossings and incredible art and culture along the way.