Tag Archives: emirates

The Queen of England (off to see her)

On 3 November 2012 we were sure we could smell Turkey.

The plan was: a little stop in the UK on a farm, two weddings and then off to Istanbul.

On 16 November I disclosed that the visit to Turkey was “cold” and would just have to wait.

Despite this “setback”, Timol and I still had lots of fun in the few days on land and in air.

A little snack at Durban International Airport (King Shaka) was in order before we left.

I hadn’t been to Mugg & Bean in a while and was pleasantly surprised by what was served up and at a fair price.

 

I initially wasn’t going to eat but was soon tucking into everyone meals.

Didn’t have too much to eat as I was hoping to taste the yummy food on Emirates.

 

We were loaded up not too long after the air-hostesses who speak a multitude of languages.

I made sure that the meals were being loaded by Sky Chefs before I took my seat.

Up into the air we flew; bound for Dubai then the UK.

A good meal with some red wine helped settle us into the evening.

The selection of movies was vast and I had enough leg-room.

I watched three movies in a row before I got all “movied-out”.

Flying from Durban to India via Dubai on Emirates is OK, but the flight from Dubai to the UK (BHX) on this trip was a bit too long at 7 hours 50 min (Durban to Dubai is 8 hours 40 min). That’s over 16 hours of flying in a row.

I would rather fly direct next time thank you.

In the next post we will have a peep at the farm outside Birmingham where we stayed for one night.

And when I really get energetic, I will show some pics of London and the food inside Harrods.

I can smell (that) Turkey

By the same time tonight, Timol and I will be cruising at an altitude of 35000 ft on an exciting trip. It will also be dinner time.

The menu on Emirates should be something like this:

Chicken breast

Grilled chicken breast with caramelised plums, served in a cranberry reduction, accompanied with mashed potatoes, baby spinach and carrot slices

Lamb brochette

Fillet of lamb marinated in Arabic spices, combined with assorted peppers, charcoal grilled and served with a cinnamon scented sauce, accompanied with broccoli, roasted baby corn and steamed rice

Dessert

Sticky date pudding – A delicious dessert served with caramel sauce

Red Wine

Cecilia Faugerres Oak Aged

Now what’s this about “I can smell (that) Turkey”..?

Well, it’s not that we will be eating turkey but that we will soon be seeing:-

And before I forget, if you have the time, please have a look at some of Marc Bega’s photos of his home cooking direct from Tamarin, Mauritius.

I have given him this exposure as I really hope that he will soon also get a WordPress blog up and running to showcase his lovely dishes and photos.

PS – maybe encourage him with a few messages if you like what you see!