Watch "Twist of Taste" on Netflix Netherlands

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.

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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.

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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.

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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.

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

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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.

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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.

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

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

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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

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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.

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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.

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