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Vikas lands in the ultra-modern city of Dubai but prefers Old Dubai, with its dishes steeped in tradition, from chicken mandi to paneer couscous.

Food blogger Carla guides Vikas through Dubai's fish market, then takes him out for grilled Egyptian fish and for mansaf, Jordan's national dish.

Vikas learns about Bedouin customs from a German ex-pat who runs a camel farm and prepares a traditional meal of salads and ouzi, pit-cooked lamb.

On Dubai's marina, Vikas finds an American-style burger truck, then chats with local chefs from Morocco and Egypt who prepare high-end ethnic dishes.

Dubai food bloggers and critics chat with Vikas and take him to elegant restaurants, where chefs from Morocco and Egypt prepare high-end dishes.

In Abu Dhabi, a woman taxi driver takes Vikas to a woman restaurateur and chef who cooks thareed. Later, he tries Emirati food made by a Sri Lankan.

In Abu Dhabi, Vikas tries dips and appetizers while touring local cafes with a former protégé, then eats batheetha, a much-loved nut and date desert.

In Istanbul, Vikas visits the Blue Mosque, meets an Italian chef and his Turkish wife who run a cooking school, and samples yaprak sarma.

A popular guide helps Vikas navigate Istanbul and sample local dishes, from popular street-food potatoes to an elegant restaurant featuring dolmasi.

Across the Bosphorous, Vikas meets chef Musa, whose mission is keeping ancient recipes alive. Then, another chef shows Vikas how to make baklava.

Vikas samples Istanbul’s most celebrated breakfast at Van Kahvalti, then joins a food blogger at a local pub serving the best mezes in the city.

Vikas enjoys a seafood restaurant after a failed attempt at fishing, then visits a world-famous spice shop and a Turkish delight store opened in 1865.

In Bursa, Vikas visits the famous Iskender Kebab to meet descendants of the man who opened it in 1867, then meets a chef who made inegol kofta famous.

After tea in Bursa, Vikas goes to a nearby heritage village to spend the afternoon with a brother and sister who run a farm-to-table restaurant.

In Muscat, Oman Vikas sees the Sultan Qaboos Mosque and visits the fish market where the man who put ancient Omani cuisine on the map cooks mansheb.

Vikas visits a heritage house in a fishing village near Muscat. After dining with new friends, he moves on to Al Hamra and samples a local kebab dish.

After dolphin spotting on the Arabian Sea, Vikas dines with a food blogger at the beautiful restaurant Kargeen. Next day, he fishes with a local chef.

At the end of his trip, Vikas heads to Nizwa, Oman's cultural capital, sampling dates and pomegranates and later enjoying pit-cooked whole lamb.

Thinking about his trip to Dubai and Abu Dhabi, Vikas recalls contrasts between old and new as well as different flavors and dishes from local chefs.

Vikas thinks about the Asian and European sides of Istanbul, including a meal at a modern Taksim restaurant and a traditional meyhane breakfast.

A look back at the fun he had in Turkey allows Vikas to relive meeting two legendary Istanbul chefs and visiting the country birthplace of the kebab.

Vikas reviews his time in Oman, from Muscat to Nizwa, his drive through the countryside with a Bollywood-loving Omani guide, and a tasty lamb dish.