National dish: Theiboudienne (a piece of fried or grilled local white fish, fluffy seasoned rice and a flavour-rich tomato sauce, accompanied by a mixture of steamed vegetables such as carrots, sweet potatoes, manioc, aubergine and a sweet-sour tamarind called dahkar) Fonio (really small ancient West African grain, gluten-free, similar to couscous) Mafé (Usually made with beef, but occasionally with lamb, chicken or vegetables, mafé is a spicy stew with a tomato and ground-peanut base. Served with rice) Chicken Yassa/Poulet Yassa (mildly spicy dish prepared with an abundance of onions. The onions are traditionally marinated in Dijon mustard, lemon juice, and herbs and spices such as cayenne pepper, parsley, and garlic then it's cooked into a thick comforting stew with grilled or fried chicken) Dibi (smoked lamb (and sometimes another meat) is seasoned and roasted on large, wood-fired grills, before being hacked to pieces and served in bite-sized chunks on grease-stained paper. Smothered with grilled onions in a tangy-mustard sauce and often accompanied with alokko (fried plantain), attieké (manioc couscous) or chips) Capitaine (Capitaine, derived from the French for Captain, may also be referred to as Hogfish. An edible marine fish found in the western Atlantic) Thiof (large white grouper caught off the Atlantic coast - considered one of the "noble fish" by the Senegalese, usually eaten with spices and vegetables) Lotte (monkfish) National Drink: Bissap (hibiscus/sorrel) Bouye (Baobab powder, sugar and milk) Ditakh (Ditakh pulp, a green fleshy fruit mixed with water and sugar)

The main tourist season extends from the months of November to February. The dry season ranges from roughly October to May and the rainy season is usually from June to September.

Na nga def – Hello/How are you? Yendu ak jàam – Have a nice day Dégguma – I don’t understand Baal ma – Sorry/Excuse me La neexee – Please Ñaata lay jar? – How much is this? Bayyi ma! – Leave me alone!

Around 7 – 10 days is needed to visit Saly or Dakar alone, to get the best mix of relaxation and exploration. Between 2 weeks and a month would be needed to explore the entire country.

Not required

French, Wolof, Arabic

English, Croatian, Serbian, Bosnian, Italian, Hungarian and Albanian

Spring and autumn are the preferred seasons to visit Croatia, as the Mediterranean temperatures are still in full flow, but the tourist season isn’t at its peak, making it a more relaxed time to visit whilst still being vibrant and lively. Note that the prices of tourist attractions tend to increase during the summer months too!

You could easily spend a month visiting Croatia, including all its islands! However, it’s probably a destination best broken down in chunks (over a few visits): 3 to 5 days: Ideal for a focused visit to a single region or city. 7 to 10 days: Perfect for a well-rounded trip covering the highlights of Croatia. 10 to 14 days: Great for a comprehensive tour of the coast, islands, and inland attractions. 2 to 3 weeks: Allows for a deep dive into the country's diverse regions, including off-the-beaten-path destinations.

Not required

National dish: Istrian Yota (a stew made of beans, potatoes, bacon and sauerkraut) Lamb peka (a blend of vegetables and meat drizzled with olive oil, sprinkled with herbs, and then baked to perfection) Black risotto (dark colour comes from squid or cuttlefish ink) Buzara (various seafood cooked in a luscious sauce infused with garlic, wine, and tomatoes) Pašticada ((hearty stew features tender marinated beef infused with the sweet flavours of prunes, figs, and a touch of wine or prosecco, traditionally served alongside pillowy gnocchi) Truffle mushrooms Soparnik (thin layers of dough filled with a hearty mixture of Swiss chard, onions, garlic, and a drizzle of olive oil) Ćevapi (plump, flavourful sausages, crafted from a blend of minced beef and lamb, often served like a kebab) Rozata (creamy pudding that looks like custard and crème brûlée) Fritule (small donuts with powdered sugar, melted chocolate, or caramel on top, sometimes contain liquor Karlovacko beer Rakija or Rakia (a type of fruit brandy)

Bok – Hello Hvala – Thank you Doviđenja – Goodbye Oprostite – Excuse Me Da – Yes Ne - No

Not required

Terima Kasih – Thank you Berapa harga? – How much is this? Sama Sama – You’re welcome Aramaiti – Cheers Selamat Pagi – Good Morning Selamat Tenghari – Good Afternoon Selamat Malam – Good Night

Malaysia’s National dish: Nasi lemak (fragrant rice cooked in coconut milk and pandan leaf served with a choice of accompaniments such as hard-boiled egg, peanuts, vegetables, lamb/chicken/or beef curry, seafood and sambal (chili-based sauce)) Curry Laksa (spicy coconut noodle soup) Rendang (usually chicken, beef or lamb - chunky cauldron of coconut milk and spices, slowly simmered (to let the meat absorb the spices) until the rosy liquid completely evaporates) Roti John (sandwich made with grilled minced meat and egg in the middle of slim bread, drowned in a confection of condiments) ABC (shaved ice, red beans, jelly (usually grass jelly or agar agar), and sweet syrup) Teh-Tarik (boiled black tea, evaporated creamer and condensed milk that is "pulled" until frothy and sweet) Tuak (Borneo rice wine) Tiger beer

Malay, Mandarin, Tamil, English

8 – 10 days is enough to cover the highlights of Borneo, if you want to climb Mount Kinabalu, consider a couple of days extra. A minimum of 3 nights is enough to cover the main attractions in Kuala Lumpur, however if you opt to for some day trips further out, 5 days would be beneficial. Trying to cover the entire country in one trip? It could easily take more than a month!

Malaysia is a country that sits close to the equator, making it hot and humid for most of the year and just like other countries in South East Asia, it has its own monsoon season too. East Coast: April to October West Coast: December to March The best time to visit the island of Borneo is from March to October

Not required

Con ta bai? – How are you? Bon bini – Welcome Ayo – Goodbye Danki – Thank you Dushi - Sweet

January – May is the peak dry season in Aruba. Although the island lies in the most southern portion of the Caribbean, below the hurricane belt, it can get pretty windy out there!

One week is enough time to spend relaxing and exploring the entire island, including the hidden gems!

Aruba’s national dish: Keshi Yena (baked casserole made from leftovers such as spiced meat with a cheese crust) Pastechi (traditional Aruban breakfast that can also be served as a snack, consisting of deep-fried, crescent-shaped dough filled with a variety of ingredients such as ham, tuna, or cheese) Bitterbal (mild, crusty little balls filled with meat to be dipped in a tangy mustard) Funchi (mushed cornmeal fried, similar to polenta) Pan bati (a sweeter, spongier kind of bread that is cooked like a pancake, sometimes spread with butter. Ideal to eat with soups and stews) Pisca hasa (fried fish; catch of the day served with Creole sauce, onions, tomato and peppers, white rice, beans and funchi) Cabrito Stoba (Stewed goat with fresh pumpkin served with funchi) Balashi beer Aruba Ariba cocktail (made with Coecoei liquor) Chill beer Palmera/Papiamento rum

English, Dutch, Spanish, Papiamento

Merħba – Welcome Skuzi - Excuse Me Saħħa! – Cheers! Grazzi ħafna - Thank you very much

Anywhere between a 4 days to a week is enough time to explore Malta and its sister islands, Gozo and Comino. If you’re wanting to mainly explore Valetta and Mdina, a long weekend is sufficient

Malta has a Mediterranean climate with hot dry summers and mild winters. June to October are the warmest months in Malta, with a peak summer season

Malta’s National Dish: Stuffat tal-fenek (a rabbit stew, slow-cooked to ensure the meat falls off the bone and blends with a rich tomato, red wine and garlic sauce) Pastizzi (traditional savoury pastry usually with a filling of either ricotta or curried peas) Qassatat (shortcrust pastry shaped into little pie baskets filled with ricotta, peas, or spinach and anchovies) Ftira (a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives) Bragioli (flattened pieces of beef steak wrapped around a filling made from bacon, ground beef, hard-boiled egg, breadcrumbs, herbs, and seasonings. The beef rolls are held together with toothpicks and braised in red wine before being served with mashed potatoes and peas) Kannoli tal-irkotta (the Maltese version of the iconic Italian cannoli, made with fried pastry shells stuffed with a sweet and creamy ricotta filling) Mqaret (deep fried pastries stuffed with chopped and spiced dates) Kinnie (a bittersweet carbonated soft drink brewed from bitter oranges and extracts of wormwood) Cisk (Maltese beer) Prickly Pear Liqueur (a fusion of cactus fruits) Anisette (refreshing liqueur created from a blend of anise, aromatic plants and herbs)

English, Maltese

Not required

Not required

Modi bu sta? – How are you? Sin – Yes Nau – No Bu ta papia Inglez? – Do you speak English? È kantu?/Kanté? – How much is this?

Cape Verde’s National Dish: Cachupa (a slow-cooked stew of corn, beans, cassava, sweet potato, fish or meat (sausage, pork, beef, goat or chicken), and often morcela (blood sausage) Seafood: Being an island location, the seafood is plentiful, of high quality and always available along the coast of the islands. Lobster, marlin, eel, tuna and salmon are just a few common favourites you’ll see on most menus across the islands. Red grouper is a local delicacy on Sal island Feijoada (Pork stew with vegetables and beans) Bol de Cus-Cus (cake made with corn and sugar, usually served warm with butter and cabra cheese) Jagacida (a Portuguese-style rice and beans stew) Grogue (National rum) Fogo wine (can be hit-and-miss depending on the age of the grape) Caipirinha (Brazilian inspired cocktail made with sugar cane and local liquor)

With a constantly warm climate, any time of the year is a good time to visit Cape Verde. Go between July – September to observe the sea turtles nesting From December – March, the wind across the islands picks up, making it the perfect time for wind surfing, kite flying and much more!

Portuguese, Crioulo (Portuguese-based Creole), English

One week is enough to enjoy some relaxation on the main touristy islands. 2 weeks might be better for island hopping

Not required ESTA required if transferring through the USA

December to April is the dry season in Belize and just like the other Caribbean islands, hurricane season typically runs from May – November. There has been an influx of sargassum (seaweed) that lines the east coast of Belize and its Cayes which has been springing up annually around March – so perhaps avoid this month if you want a more beachy holiday.

Weh yuh naym? — What's your name? Da weh time? — What time is it? Fu chroo? — Really? (Is that right?) Weh di gaan an? — What’s up? Mi love Bileez! — I love Belize!

2 weeks is enough to cover the main points of Belize including a few nights stay on the Cayes.

Traditional Belizean breakfast: Fry Jacks – deep-fried dough shaped into circles or triangles, usually served alongside or stuffed with your choice of fillings: refried beans, eggs, cheese and bacon/ham Meat Pies (a combination of onions, peppers, meat and spices inside a warm crust) Rice and Beans (typically used to complement a main dish, white rice and red kidney beans are most commonly found throughout Belize. A truly authentic Belizean dinner would pair either of these varieties with stewed or fried chicken) Cohune Cabbage (curried cabbage made from hearts of palm, flavoured with turmeric Seafood: Due to Belize’s excellent geographical location, the seafood is plentiful, of high quality and available almost anywhere in the country, but is at its freshest on the Cayes (islands). Lobster, conch, shrimp, squid, crab soup, ceviche are just a few of the seafood selections found on Belizean menus. Stew Pumpkin (a combination of pumpkin, brown sugar and warm spices, stewed for a few hours) Marie Sharp’s Hot Sauce Belikin Beer Prestige rum 1 Barrel rum Caribbean Gold rum Tiburon rum Soursop juice

English, Creole, Maya, Garifuna

October – April are the best months to dodge the swelting summers, although December and January may find the Dead Sea a little chillier.

Shukran – Thank you Habibi – Beloved (term of endearment used casually between friends, like buddy, and lovers) Alhamam – Bathroom Salaam alaikum – Hello Marhaba – Welcome

Jordan’s National Dish: Mansaf (rice, lamb, and a dry yoghurt made into a sauce called jameed) Maqluba (meat, rice, and fried vegetables placed in a pot which is flipped upside down when served) Musakhan (roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread) Knafeh (pastry soaked in a sweet, sugar-based syrup, typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts) Baklava (dough layered and brushed with honey syrup, powdered sugar, or homemade syrup, which includes lemon juice, orange flower water, or rosewater) Bedouin tea Mint tea Turkish/Arabic coffee Limonana (fresh lemon juice, lime juice, sugar, fresh mint, and water)

One week minimum is needed to explore all the main sites.

Visa required. Can be purchased on arrival

English, Arabic

Not required

Belgium’s National Dish: Moules – Frites (mussels served with a helping of the obligatory chunky fries) Waffles Frites Carbonnade Flamande (chunks of tender beef simmered in dark beer and onions, transforming into a rich and sweet mahogany-hued stew) Croquettes (pureed potato packed filled with cheese or seafood and coated in breadcumbs) Chocolate (Leonidas, Guylian, Cote d'Or, Neuhaus, & Godiva) Beer & Ale Black Russian (vodka and Kahlua coffee liqueur) Kriek lambics (fruity beer)

Between April – October is when most festivals take place. Spring and autumn are particularly popular times to witness nature in its most colourful prime.

A weekend getaway is perfect for a city break, whilst a a week more would be ideal for touring around neighbouring regions also

English, German, French, Flemish (Dutch)

Dank u wel / Dank je wel – Thank you Ja – Yes Nee - No Tot ziens - Goodbye Spreek je Engels? - Do you speak English? (informal)

Not required

Italy’s National Dish: Ragu alla Bolognese (a hearty rich Italian tomato sauce, ground beef, sauteed with finely chopped onions, served with pasta) Risotto (a creamy rice dish cooked slowly in broth with lots of cheese) Gnocchi (small rounds of potato dough. Each region has its own variation, but the most typical ingredients are cheese, spinach, eggs, and a variety of sauces) Cured meats (prosciutto, mortadella, salami, coppa, and culatello) Arancini (balls of rice with meat sauce, peas, and cheese that are breaded and then fried) Gelato (ice cream) Biscotti (almond biscuits) Tiramisu (made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa) Panna Cotta (sweetened cream thickened with gelatine and moulded. The cream may be aromatized with coffee, vanilla, or other flavours) Aperitivo (a light and dry tonic) Negroni (one part of gin, one part of Campari, and one part of red Vermouth, and garnished with a slice of orange) Prosecco (sparkling white wine) Amaretto (a sweet, almond-flavoured liqueur) Coffee (espresso, cappuccino) Limoncello (lemon-flavoured liqueur made from lemon zest, alcohol, water, and sugar)

English, Italian, French

Italy has something special to offer its visitors every day regardless of the time of year. If visiting the Alps and Dolomites, for snow-based activities, late December to March is perfect. For general sightseeing and to take advantage of the coastal regions/islands, April to September holds the best climates. However, July and August is typically considered the high season.

A weekend getaway is perfect for a city break, whilst a minimum of 10 days would be ideal for touring around different regions.

Ciao! – Hello!/Goodbye! Bello/a – Beautiful La dolce vita – The sweet life Grazie – Thank you Scusi – Excuse me (to get someone’s attention)

Up to one week is a sufficient enough amount of time to explore Cyprus. If you plan to stay in both the South side and North side, consider 10 days.

Cyprus has a Mediterranean climate; long hot summers and mild winters. Between the months of April – October are the most popular times to visit this island.

Cyprus’ National Dish: Fasolada (a hearty white bean and vegetable soup/stew made with potatoes, carrots, celery, onions, tomato sauce, fresh dried beans and lots of olive oil) Kleftiko (slow cooked lamb, first marinated in garlic, olive oil and lemon juice, served with potatoes) Halloumi (cheese made from goat/sheep milk) Souvlaki (barbecued meat often served in pita bread with salad, yogurt spread (‘tzatziki’), and fries) Moussaka (consists of eggplants, beef (or lamb) meat, spices, and cheese. All the ingredients are carefully layered over the oven base, topped with Béchamel sauce, and baked) Loukoumades (Honey dough balls) Sweet sujuk (made from grape must with honey, almonds or walnuts) Loukoumi (turkish delight of various flavours) Ouzo (local liquor) Zivania (traditional fiery Cypriot spirit) Commandaria (a sweet dessert wine)

Kaleemeerah! - Good morning! Yasas – Hello Posso kane – How much is it? Nei – Yes Ohi - No

Not required

English, Greek, Modern Greek, Turkish

Hindi, Bengali, Marathi, English (there are numerous dialects spoken within each region)

November – March, avoiding monsoon season and the heat

Depending on how much of the land you want to cover in one trip, a minimum of 10 days is standard, especially to cover the golden triangle regions.

India’s National dish: Thali (A typical thali usually consists of: lentils either in the form of dhal or sambhar, rice, 2x Curried vegetables, chutney, yogurt, papadum, roti, salad and some sort of Indian dessert) Dosa (a sort of crispy crepe made from rice, lentils, Urad dal, Chana dal, fenugreek, puffed rice, Toor dal, dry red chilli, served with chutneys, and sambar – the fillings vary) Gol gappa/Pani puri (a popular bite-size chaat consisting of a hollow, crispy-fried puffed ball that is filled with potato, chickpeas, onions, spices, and flavoured water, usually tamarind or mint, and eaten whole, one bite) Gulab Jamun (fried dumplings or doughnuts with cardamom and soaked in rose and saffron syrup) Kulfi (traditional Indian ice cream that comes in different flavours) Masala chai (black tea in milk and water with a mixture of aromatic herbs and spices) Falooda (a dessert drink with layers of rose syrup, jelly, sweet basil seeds, vermicelli, creamy milk, topped with ice cream and nuts) Fresh coconut water Sugar cane juice

Are vah! – Oh wow Namaste – Hello Dhanyavaad – Thank you Bahut – Very Masaaledaar - Spicy

Visa required. Must be purchased in advance of travel.

Not required

7-10 days depending on how active you want the trip to be

Grenada’s National Dish: Oil Down (a stew made with salted meat, breadfruit, onion, celery, carrot, dasheen and dumplings slowly steamed in coconut milk) Fried Bake and Saltfish (bakes are a type of bread that’s fried until golden brown, served with fried saltfish tomato, onion, and herbs) Lambie souse (lambie is the name for conch, and it’s the star ingredient of this particular dish. Conch is tenderized and slowly cooked with a mixture of lime juice, onion, garlic and hot pepper, to create a soupy, seafood meal) Nutmeg ice cream Grenadian fudge and cocoa Sweet potato pudding (made with grated coconut, cinnamon, milk, sugar and nutmeg) Cocoa tea (brewed and prepared like coffee, flavours including cinnamon and nutmeg are added and then topped with whipped cream and marshmallows, with plenty of sugar to taste) Carib Beer Rum/Rum punch

English, Grenadian Creole, Grenadian Patois

Grenada offers optimum temperatures all-year round. The dry season typically falls between January – May, whilst rainy season falls between June-November.

Dat good for yuh – serves you right é ben wi! – Well yes! Eh-eh - No, no way, oh no; expression of surprise or disapproval Good night – good evening (used as a greeting and a farewell) Pu-ah-ear – free drinks

Depending on which part of France you are heading to, a weekend is ideal for a city break, whilst 7 days is enough to explore the most of one region.

English, French, German

France’s National Dish: Pot-au-feu is to France what roast beef is to England (a hearty stew, flavoured with herbs and thickened with marrowbone and root vegetables) Coq au vin (chicken braised in red wine and spices, shallots, caramelized onions, and sautéed mushrooms and garlic) Bouillabaisse (combines clams, lobster, and various types of fish stewed in broth with potatoes, leeks, onions, and spices, all served atop a toasted slice of a baguette) Foi Gras (fattened liver of a duck or goose, usually served as a pâté) Ratatouille (chopped vegetables including tomatoes, mushrooms, onions, zucchini, and eggplant, cooked with olive oil, and topped with melted cheese) Pastries (croissants, eclairs, pain au chocolate, profiteroles, crepes) Baguette Kirsch – cherry liqueur Red wine Dessert wine Champagne, Bellini, Kir Royal, French 75

Not required

Bonjour – Hello Au revoir – Goodbye Merci – Thank you Parlez-vous anglais? - Do you speak English? Bienvenue - Welcome

Spring (April/May) is the best time to peacefully sight-see around France as the summer months become more crowded, whilst Autumn (September/October) are harvest time for wineries, making it the perfect time to taste locally-produced wine and learn about how it’s made.

English, Spanish, French and German

Tapas (a glass of wine or beer served with a slice of bread, ham/chorizo/cheese, olives, potatoes and seafood) Paella (yellow rice dish that includes meat, vegetables, and seafood. It is typically flavoured with saffron) Fabada asturiana (a bean stew made with their indigenous white bean and a variety of cured pork) Tortilla de patatas/Spanish Omelette (potato omelette) Churros (sweet fried dough traditionally dipped in a cup of hot chocolate) Cava (a sparkling wine, similar to champagne) Sangria (sliced lemons, oranges, apples, and nectarines infused in red wine with a cinnamon stick, suga and soda) Red wine Gin & Tonic

Hola – Hello Graçias – Thank You Por favor – Please Buenos dias – Good day/morning Abierto/a – Open

Spain is one of the warmest countries in Europe, with over 3000 hours of sunshine a year! Spring and early autumn provide milder temperatures for sightseeing, whilst the summer months May – September are the most popular times of travel to Mainland Spain and its island counterparts. The Canary Islands have an annual temperature of 22°C on their coasts due to their geographical location.

Depending on which part of Spain you are heading to, a weekend is ideal for a city break, whilst 7-10 days is enough to explore the most of one region.

Not required

Egypt’s National Dish: Fuul medames (fava beans stewed slowly with olive oil, cumin, other spices and ingredients. Parsley, chili, lemon juice and garlic are added at the cook’s discretion) Kushari (a mix of noodles, rice, black lentils, fried onions and tomato sauce) Ta’amiyya (Egyptian falafel that's made with fava beans) Hamam mahshi (pigeon stuffed with rice and onions and spiced with nutmeg, cumin and coriander) Mahallabiye (milk custard with pine nuts and almonds) Fiteer (soft, flaky pastry made from paper-thin dough with various fillings. Fiteer can be prepared savoury or sweet) Herbal or black tea (non-milky) Karkade (a hibiscus-flower infusion with a lovely ruby colour which can be served cold or hot) Sahleb (milk-based beverage topped with chopped nuts and raisins)

Temperatures are cooler between October - April, also making it the most comfortable time of year to explore Cairo and the Pyramids of Giza.

English, Arabic

7 days allows you to see the main tourist sites of Egypt, 10 days would allow you to adventure further out and if 14 days is an option, you’ll be able to explore the best of Egypt in one go, encompassing all of the highlights at a leisurely pace.

Inshallah – God willing Marhaba – Hello Naam-Aywah – Yes La - No Shukran – Thank you

Visa required. Can be purchased online or on arrival

Thailand has three weather seasons: dry season (November – March), rainy season (July – October) and hot season (April – June). The Gulf of Thailand experiences a later green season than the Andaman Coast, making June - September a great time to visit for travellers that are looking for a honeymoon getaway or families on school holidays.

The average amount of time people spend in Thailand typically ranges between 10-14 days. However, if you are looking to see the entire country in one trip, British passport holders arriving by air or land can stay in Thailand for up to 30 days without a visa.

Not required

Pad Thai (small, thin or wide noodles, along with crunchy beansprouts, onion, and egg stir-fried in a searing hot wok) Massaman curry (sets itself apart from other Thai curries by having less commonly used spices like cardamom, cinnamon, and star anise - coupled with its aromatic and complex paste usually fried in a pan with coconut cream and tamarind paste) Som tum/tam (green papaya salad typically consisting of snake or green beans, tomatoes, basil, peanuts, palm sugar, chillies, lime, garlic, dried shrimp and fish sauce) Tom Yum Goong (spicy shrimp soup achieved by the combination of fragrant lemongrass, kaffir lime leaves, shallots, lime juice, fish sauce, fresh chilies (or chili paste), and fat juicy prawns) Khao Pad (thai fried rice - ingredients include rice, egg, garlic, onion, and a form of protein, such as chicken, shrimps, crabmeat, or beef) Mango and sticky rice (mango slices and coconut milk infused sticky rice, offering a mild, creamy flavour similar to rice pudding) Coconut pudding/panckaes (flour batter and coconut cream cooked in a cast iron over a charcoal fire) Chai yen (Thai iced tea) Fresh smoothies/fruit juices Sugar cane juice Thai Whiskey (made from molasses and rice) Singha/Chang beer

English, Thai

Sawasdee – Greetings/Hello Khob khun ka/khrup – Thank You La gorn khrup/ka - Goodbye Aroy – Delicious Khor thoad khrup/ka – Sorry/excuse me

Salam alay kum – Hello Masalama – Goodbye Shukran – Thank you Yellah! – Let’s go! Minfadlich - Please

Not required

With a desert climate that rarely falls below 25°C, the Middle East makes for the perfect destination to get some winter sun. October – April being the most common months to travel there. Between May – September, you will often find temperatures of 40°C or more.

English, Arabic, Hindi, Urdu, Bengali, Tamil, Tagalog, Persian, Chinese, Malayalam

UAE National Dish: Khuzi (roasted lamb or mutton served on top of a bed of rice and topped with vegetables and nuts) Al Harees/Jareesh (This one-pot dish is made by soaking the wheat berries overnight and then boiling it in water with butter until a thick, porridge-like consistency is reached. Chunks of meat, cinnamon, salt, pepper and other spices and vegetables are added once the wheat is fully cooked) Stuffed Camel (camel is stuffed with a lamb, which in turn is stuffed with one or more chicken, which is further stuffed with rice and eggs or at times fish) Falafel (deep fried balls made of chickpeas, served with salad in a flat bread) Shakshuka (scrambled of poached eggs with tomatoes, onions and coriander) Fattoush (salad consisting of fresh lettuce, diced tomatoes, cucumbers, mint leaves, onion, garlic, lemon and olive oil and is served on fried or toasted slices of pita bread) Luqaimat (crunchy dumplings, which are pleasantly soft on the inside, soaked in honey or a sweet, sticky date syrup) Balaleet (vermicelli sweetened with sugar, nuts, saffron, rose water, cardamom, cinnamon, pistachios and is topped with an egg omelette) Esh Asarya ( an Emirati cheesecake with a cream frosting) Sulaimani (Mint and Lemon Tea) Gahwa (Arabic coffee spiced with cardamom, cumin, cloves and saffron. It is often served alongside some fresh dates) Jellab (A cold blend of grape molasses and rose water) Karak chai (strongly spiced black tea) Laban (a buttermilk drink that tastes quite sour almost like yoghurt) Timar Hindi (a drink made by combining soaked, crushed tamarind with water, sugar and lemon juice)

Anywhere between 3 days for a stopover or up to 7 days is enough time to enjoy any of the Emirates States at a leisurely pace.

National dish: Ackee and saltfish Jerk (meat marinated in a spicy sauce and traditionally barbecued slowly in an outdoor fire pit) Rice and peas (peas are referred to as red kidney beans. Coconut milk and other spices add to the flavour of Jamaican rice and peas, often paired with jerk chicken) Plantain (a starchy member of the banana family) Jamaican Patties (Similar to the traditional Spanish empanada, Jamaican patties are usually filled with seasoned chicken, beef or vegetables) Blue mountain coffee Sky Juice (snow cone - a drink of shaved ice flavoured with syrup or fresh cane juice) Wray and Nephew Rum Magnum (tonic wine) Red Stripe Beer Ting (grapefruit soda)

English, Jamaican Patois

Not required

Weh yuh ah seh? - How are you doing? Wah gwaan – What’s up (casual greeting) (Mi) Irie - Everything is alright and fine Pickney – Children Coo deh – Look at that

Hot in the summer, warm in the winter, Jamaica’s got an ideal temperature to visit all year round. The most popular times to visit the island are during April – December; between May and November, whilst short and sharp, rainfall and the occurrence of hurricanes are higher during these months.

10 – 14 days is enough time to enjoy all the island has to offer

English and Greek

National Dish: Moussaka (layers of aubergine or zucchini, minced meat and potatoes topped with cheese) Spanakopita (feta cheese and spinach filo pastry pie) Gyros (made from halloumi or meat cooked on a vertical rotisserie, served wrapped in a pita bread with tomatoes, onions, fries and tzatziki) Loukoumades (small fried doughnut-like balls drenched in honey syrup and sprinkled with various toppings such as cinnamon or crushed walnuts) Dolmades (made of vine or grape leaves stuffed with herby, lemony rice and folded over to create a small parcel, which is then steamed) Ouzo (Greek aperitif made from distilled grape stems and flavoured with star anise) Espresso Freddo (Greek iced coffee)

Not required

The best time to visit Greece largely depends on the type of holiday you are planning. Whilst the peak season tends to be during the summer months as visitors flock to the islands, spring and autumn can also be great months to visit Greece to catch some sun at a lower cost. Do bear in mind that many of the islands resorts close between the winter months of November and March, making it the ideal time for city visits instead.

7 – 10 days is the ideal amount of time to spend in Greece; you can easily explore 2 or more islands at a relaxed pace during this time.

Opa! – phrase used when dancing Kalimera – Good day Yamas! – Cheers! Efharisto – Thank you Yassu – Hello / Goodbye

As an island in the Caribbean, Dominican Republic provides sun-kissed days all year round, however December to May are the prime months in which to experience the island at its best. The wettest months are September and October, when it is also most likely for hurricanes to occur in the region.

English, Dominican Spanish, Haitian Creole, Samana English, French

Not required

Que Chulo! – Great! Qué lo qué? – What’s up?! Conchos – Public taxis Jeva / Jevo – Girl / Boy

National Dish: La Bandera (rice, red beans, meat, and salad) Sancocho (various meats mixed with root vegetables, herbs, spices, and plantain to produce a very rich, thick, meaty stew. Served with rice, avocado and hot sauce) Mangú (mashed green plantains, usually served with Dominican sauteed red onions) Habichuelas con Dulce (a bean-based dessert made with various spice combinations: cinnamon, cloves, nutmeg, and many others) Tres leches (sponge cake soaked in condensed milk and heavy cream) Mamajuana (spiced alcoholic beverage made by infusing a mixture of rum, red wine, and honey with tree bark and herbs) Barceló or Brugal Rum Local coffee

10 – 21 days depending on how much of the island you plan to explore in one visit

Olá! – Hello! Obrigado/Obrigada – Thank you (masculine/feminine) Bom dia - Good morning Boa tarde - Good afternoon Tudo bem? — How are you?

Sardinhas asadas (charcoal – grilled sardines) Bacalhau (salted, dried cod) Caldo verde (made with potatoes, chorizo, leafy greens and olive oil) Broa (a type of corn and rye bread traditionally made in Portugal) Pastel de Nata (custard tart) Port wine Aguardente de Medronhos ('firewater', alcohol)

The temperatures during April – October range from the mid-20s to 30 degrees celsius and above between the summer months, June – September. Even in the winter months, November – February, temperatures rarely dip below 10 degrees celsius depending on the area you are visiting.

7 – 14 days gives you ample time to enjoy the highlights at a relaxed pace

Not required

English, Portuguese, Mirandese, Spanish, French

Maximum temperatures in Fiji are above 20 degrees celsius all year round. May – October is known as the ‘Fijian winter’ or dry season. Between November and April, Fiji sees the heaviest rainfall and often cyclones.

Not required

Bula! – Hello! Vinaka – Thank you Io – Yes Sega – No Yalo Vinaka - Please

National dish: Kokoda (fresh white fish ceviche with plenty of citrus and coconut flavours) Rourou (made from dalo or taro leaves. The leaves are cooked or stewed in coconut milk. It is served liked a soup often as a side to a fish main or mixed with chicken) Tavioka (cassava) Lovo (cooked in a homemade oven that is a hole in the ground lined up with coconut husks. The husks are then lit on fire, and covered with stone. A combination of meat, fish, and vegetables are wrapped in banana and taro leaves) Kava (a ritualistic drink prepared from the aromatic roots of the Pacific pepper shrub, originally drunk in honour of the ancestors)

Anywhere between 5 days and 2 weeks can be enough time to island hop around Fiji

English, Fijian, Fijian Hindi

English, Antiguan Creole

7 - 10 days, depending on whether you also choose to explore Antigua's sister island, Barbuda

Fungee and Pepperpot (fungee being a cornmeal made from okra and pepperpot a hearty stew) Ducana (a dumpling dough made up of grated sweet potato, coconut and pumpkin, which is then seasoned with cinnamon) Antigua Black Pineapple Chop up (a soft mash of different vegetables, likely callaloo, eggplant and okra) Wadadli Beer (Wadadli is the indigenous name of the island, and is the only Antiguan beer on the island) English Harbour and Cavalier Rum Ponche Kuba Cream Liqueur

Not required

With a tropical climate, Antigua is a warm destination year-round, November – April being the best months to travel there. September and October are the months when Antigua is most likely to experience hurricanes, however many islands in the Lesser Antilles have not experienced harsh impacts from hurricanes for many years.

Sell off - Excellent or very good Fire a gong – Drink rum Me yah - I’m doing well Nyam - Eat Me nah like um – I don’t like it

7 – 10 days is more than plenty of time to enjoy all the island has to offer.

Not required

Mauritius is a year-round destination, so you can expect to enjoy the sunshine regardless of when you visit. November to April are the warmest months with averages above 30.

Bonzour – Hello Allo – Hi Mersi – Thank you Tapeta! – Cheers!

Dholl Puri (a delicious pancake filled with butterbean curry) Bol Renversé (the ‘upside-down bowl’ consists of the perfect dome of rice, topped with chicken and vegetables in a soy and oyster sauce, crowned with a fried egg Rougaille (a dish made from tomatoes, onions, spices and a choice of meat or fish) Alouda Glacé (a syrupy brew of agar, milk and fruit syrup) Cane Rum (Mauritian rum)

English, French/Creole is widely spoken

7 – 14 days is more than plenty of time to enjoy all the island has to offer

Lime / liming - mingling, eating, drinking (rum, of course) and spending time with friends Wuk-Up - a dance from Barbados with roots in Africa Wuh part you gine? - Where are you going? Sea-bath - Swim in the sea Ovadayso / outdayso - Over there

Not required

English, Bajan slang

Whilst Barbados is a year-round destination, November – May is the prime season to visit the island. Hurricane season begins between June and October, but rainfall tends to be brief and is typically followed by sunshine.

National dish: Flying fish and coucou (a creamy cornmeal and okra mash) Souse (a dish made out of pickled pig’s head and belly, spices and vegetables, commonly served with a pig-blood sausage called ‘pudding’) Macaroni Pie Cutters (a Bajan sandwich) Mount Gay Rum Malibu Rum Banks Beer Mauby (made from the bark of the Mauby tree, boiled with cinnamon, orange peel, nutmeg and cloves, and sweetened to taste)