Episode list

Kadeja is a halal hunter and enjoys providing for her children. With her love of the Australian Bush and her Lebanese culture, follow Kadeja's journey to experience an array of dishes inspired by the freshest of meats you can find.

Khalipha Kane is an independent chef living in Detroit who runs a food truck that serves up delicious halal soul food. She is passionate about using fresh, locally sourced ingredients to bring African American soul food to the halal community. Her menu features a variety of items, including smokehouse mac n' cheese, juicy fried chicken wings, and her signature barbecued smoked ribs. She also serves up halal tacos once a week for Taco Tuesdays, which is a creative fusion of traditional halal food with a popular street food. As a Muslim woman, Khalipha is committed to bringing diverse and interesting halal dishes. But her mission goes beyond just serving delicious food. She is also dedicated to serving her community and promoting cultural understanding through her food, giving back and giving out food to the community, especially to those in need. With a food truck that gives her mobility, Khalipha travels around the city, bringing her delicious halal soul food to people of all backgrounds, and spreading love and warmth through her food that touches the soul.

Jeehan Saleem runs The Maldive Kitchen, a cafe in Malé, Maldives, that features traditional Maldivian cuisine of dishes from across all the islands. While her full-time job is actually in science, her full-time passion is in food. Her mission is to archive as many local dishes as she can while visiting different islands and putting a spotlight onto Maldivian food that may be close to being forgotten. Maldives may be known for the beaches and the sea, but Jeehan hopes that the country's food will also become something that Maldives is well-known for. Follow her on her journey as she travels from the North islands to the South islands to find the best of local ingredients and learn from locals to make traditional dishes like Mas Bondi, Haalu Folhi, Narohfalidah, and Kandhu Kukulhu. Jeehan follows in her mother's footsteps in keeping Maldivian food alive and through The Maldive Kitchen, she works to bring their local food to both the locals and tourists alike, to showcase what these islands have to offer to the world.

We explore the story of Mohamed Saifullah, a manager of a halal ramen restaurant in Tokyo called Ayam Ya and his quest to make it a welcoming place for Muslims, local and visiting from all around the world. He moved from Sri Lanka to Japan after studying here and never looked back. Saifullah's passion for his faith and for delicious halal food has even inspired the non-Muslim owner of the restaurant, Hitoshi Shinme, to learn more about their culture and heritage. So much so that he has given Saifullah full control of the restaurant and plans to one day sell the restaurant to him for one Japanese yen. From traditional Spicy Shoyu Ramen, to Sri Lankan Briyani, delve into Saifullah's cooking background, his favorite Sri Lankan dishes, the importance of spices, and his ambition to the create and share fusion dishes from both his culture, and his current home. Drawing inspiration from once being an art teacher, Saifullah bridges the gap between art and cooking on his journey with food. He hopes to create an open and peaceful space for everyone to enjoy good halal ramen, both traditional Japanese ramen and with a Sri Lankan twist.

Saidi Othman and Zaliah Ibrahim are the power couple behind the family run restaurant Teratak Warisan Kampung that celebrates the local cuisines from Kuala Kangsar, Perak. In translation, their name means "Heritage Hut of the village", as they hope that people don't see this place as just a restaurant, but a place for respite for the whole community to rest, to eat, and to appreciate the heritage food of their hometown. Follow their story as they serve up 30 different types of dishes a day, from Rendang Udang Galah to Gulai Ikan Tempoyak, drawing attention from locals, tourists, and even the royalty in this royal town of Perak. Being right beside the Perak River, Perak's cuisine has been cultivated by the river and what they can get from it. From catching the freshest of fish and prawns from the river to getting Durian and Lemuni Leaves from the land, their dishes are tributes to the river and mountains all around them. Saidi and Zaliah hope that through their food, they are able to celebrate their heritage with the locals and the world and always remember where they came from.

Aysenur Altan is a content creator from Istanbul, Türkiye, who creates recipes, food and travel videos on her YouTube Channel, Turkish Food and Travel. She covers a wide range of Turkish cuisines, including Ottoman dishes that could date back as far as 5th century BC. Starting off with keeping a blog of recipes, she expanded into making recipe videos, and then started to share more than just recipes, from the history behind the dishes, to Turkish culture and venturing off to explore other parts of Türkiye less explored. The internet opened up the world and Aysenur took that chance to bring her kitchen and culture to the online community. When her video about Turkish tea and breakfast blew up, she realized how many people were curious about Turkish cuisine and want to learn more about it. From making Hamsi Tava from the Black Sea region, to travelling to a local buffalo dairy to make Kaymak (clotted cream), join her on her journey of continuous learning and travelling off the beaten path of Türkiye through a new digital lens.