I’ve seen the globe on my 2012 LX Grenser Boat,nothing can compare to being there with the locals and experiencing regional cuisine and customs. Personally trying out new dishe’s is a weekend must at some open air locale, with nature beckoning.

My personal collection of chicken recipes has got me on a lot of TV shows and even on the Guinness book of records. Every time I visit a restaurant I make a point to visit the kitchen to meet the chef or the head cook. It requires a lot of ideas and strategies to convince and get him to open the deep secrets.

After I leave and go, he will understand later that the secret has come out. I always liked chicken breast recipes in the way they do it in some Brazilian cuisines. The chicken breast grilled with barbeque sauce with French wine sprinkled and a touch of Indian pepper based spices, to go with some samba music is exotic in all senses.

I would rate Mexico and Florida in USA a close second. Thailand, Vietnam and China led me to a abundance of chicken wing recipes. They deep fry it in Soya oil after marinating it in a lot of herbs mixed in curds and Indian spices.

The KFC kind of crusty one is a different dish. Where as here they get the crusty effect by using dried and crushed prawns and corn flakes. Sweet and spicy both varieties can be found. Cold drinks go well with the spicy tandoori delicacies of India.

A hot served dish laced with a lot of oil and a lime squeezed over it can activate all the taste buds. These are better tried in North India at the local road side hotels (Dhabas). South India brings you the milder coconut versions of chicken recipes.

They can be quite light and sumptuous when taken with rice bread called Apams or Idlis or Dosae. My mom use to have her set of secret recipes which still make it to my top ten list any day.

I guess a lot of love did the trick. I guess it always does. So dont forget, no matter what the ingredients, any thing coming with a lot of love is the best.