"Hands down our favorite Chinese dumpling," say Funnelogy founders Gabriella Zanzanaini and Nicolas Petit. "Usually filled with minced pork and leeks or mushroom, the sight of a tower of bamboo steamers is enough to pull us running toward it." Click on to see more of Petit's photos.
Steamed jiaozi —
"Hands down our favorite Chinese dumpling," say Funnelogy founders Gabriella Zanzanaini and Nicolas Petit. "Usually filled with minced pork and leeks or mushroom, the sight of a tower of bamboo steamers is enough to pull us running toward it." Click on to see more of Petit's photos.
The Funnelogy Channel
Yangon's best savory street food dish, say Zanzanaini and Petit. Reflecting Indian influences in Myanmar, the star of this dish is the potato and chickpea samosa. The crisp pastry of the samosa provides the crunch. Shredded cabbage, raw onions, mint and coriander bring out the freshness before thick masala lentil soup with a hint of cinnamon is ladled over it.
Samosa thoke —
Yangon's best savory street food dish, say Zanzanaini and Petit. Reflecting Indian influences in Myanmar, the star of this dish is the potato and chickpea samosa. The crisp pastry of the samosa provides the crunch. Shredded cabbage, raw onions, mint and coriander bring out the freshness before thick masala lentil soup with a hint of cinnamon is ladled over it.
The Funnelogy Channel
Zanzanaini and Petit had a chance to meet Jeremiah, who they were told is a household name in Yazd, Iran, thanks to his full mustache and proud swagger.
Famous facial hair —
Zanzanaini and Petit had a chance to meet Jeremiah, who they were told is a household name in Yazd, Iran, thanks to his full mustache and proud swagger.
The Funnelogy Channel
A Bakhtiari nomad makes fresh naan bread in her tent in the Zagros mountains of Iran. Countless little balls of dough are rolled out, flipped about, spun and thrown onto a sizzling metal plate that looks like an overturned wok to make instant bread
Fresh naan —
A Bakhtiari nomad makes fresh naan bread in her tent in the Zagros mountains of Iran. Countless little balls of dough are rolled out, flipped about, spun and thrown onto a sizzling metal plate that looks like an overturned wok to make instant bread
The Funnelogy Channel
One of Vietnam's most famous culinary exports is pho, but have you tried a mi quang? Much loved in the south, the noodles are chewy and only a ladle of strong broth is added. It can be made with pork, chicken and shrimp, but the best part is the crispy cracker that comes with all the toppings.
Mi quang —
One of Vietnam's most famous culinary exports is pho, but have you tried a mi quang? Much loved in the south, the noodles are chewy and only a ladle of strong broth is added. It can be made with pork, chicken and shrimp, but the best part is the crispy cracker that comes with all the toppings.
The Funnelogy Channel
At 4,000 meters elevation, the air is thin but spirits are high at the Murghab horse festival in Chabysh, Tajikistan. Elderly men wear kalpak hats on which different patterns and colors signal their place in the societal hierarchy.
Murghab horse festival —
At 4,000 meters elevation, the air is thin but spirits are high at the Murghab horse festival in Chabysh, Tajikistan. Elderly men wear kalpak hats on which different patterns and colors signal their place in the societal hierarchy.
The Funnelogy Channel
A breakfast favorite from the food-obsessed city of Gaziantep in eastern Turkey, this dish features lamb so tender it disintegrates into shreds alongside punches of garlic and chilli. Bubbling lamb broth is poured over cooked lamb and rice before being thrown onto a flaming fire and served with lemon slices and more chili.
Beyran —
A breakfast favorite from the food-obsessed city of Gaziantep in eastern Turkey, this dish features lamb so tender it disintegrates into shreds alongside punches of garlic and chilli. Bubbling lamb broth is poured over cooked lamb and rice before being thrown onto a flaming fire and served with lemon slices and more chili.
The Funnelogy Channel
"The happiest butcher we have ever seen, in Luang Namtha, northern Laos," says Petit.
Laos butcher —
"The happiest butcher we have ever seen, in Luang Namtha, northern Laos," says Petit.
The Funnelogy Channel
This photo speaks for itself, says the traveling pair. Siargao, an island in the Philippines, stands in for paradise.
Siargao, Philippines —
This photo speaks for itself, says the traveling pair. Siargao, an island in the Philippines, stands in for paradise.
The Funnelogy Channel
Sunset makes Naqsh-e-Jahan square in Esfahan, Iran (nicknamed "half of the world"), all the more spectacular.
Naqsh-e-Jahan square —
Sunset makes Naqsh-e-Jahan square in Esfahan, Iran (nicknamed "half of the world"), all the more spectacular.
The Funnelogy Channel
Central Asia isn't exactly famous for gourmet cuisine, but a dish that surprised Zanzanaini and Petit was the Xorazm regional specialty, shuvit oshi. Made with homemade dill pasta drenched in a pumpkin and lamb ragu, it's delicate, satisfying and unforgettable.
Shuvit oshi —
Central Asia isn't exactly famous for gourmet cuisine, but a dish that surprised Zanzanaini and Petit was the Xorazm regional specialty, shuvit oshi. Made with homemade dill pasta drenched in a pumpkin and lamb ragu, it's delicate, satisfying and unforgettable.
Funnelogy
Petit snapped this beautiful shot during a road trip to the "Roof of the World" along the Afghan border on Tajikistan's Pamir Highway on the way to Kyrgyzstan.
Roof of the world —
Petit snapped this beautiful shot during a road trip to the "Roof of the World" along the Afghan border on Tajikistan's Pamir Highway on the way to Kyrgyzstan.
The Funnelogy Channel
The base of many of Vietnam's best creations, these ingredients are staples in most local kitchens there.
Bun (vermicelli), chili and lime —
The base of many of Vietnam's best creations, these ingredients are staples in most local kitchens there.
The Funnelogy Channel
Zanzanaini wears a full chador as she tours the ancient corridors of Shiraz, Iran.
Fitting in —
Zanzanaini wears a full chador as she tours the ancient corridors of Shiraz, Iran.
The Funnelogy Channel
"We have developed an addiction to sticky rice," says the traveling couple. "A staple in Laos, it is so much better than normal rice -- especially because you get to eat it with your hands. Topped with a skewer of caramel grilled pork chop or pickled veggies, getting your hands dirty is the best way to consume it."
Khao neow (sticky rice) —
"We have developed an addiction to sticky rice," says the traveling couple. "A staple in Laos, it is so much better than normal rice -- especially because you get to eat it with your hands. Topped with a skewer of caramel grilled pork chop or pickled veggies, getting your hands dirty is the best way to consume it."
The Funnelogy Channel