Top tips for Marrakech

Just a three hour flight from London, and Marrakech feels a whole world away. The narrow streets of the ancient medina are bursting with life, colour and smells at all times of the day, while the more modern Nouvelle Ville and Palmeraie are home to trendy boutiques, palatial hotels and wide palm tree-lined streets. The city makes for an ideal short break but with so much to see, what shouldn’t you miss?

Djemaa el Fna
The heart of the medina, Djemaa el Fna, is a hive of activity at all times of day. Early in the morning, vendors set up stalls selling fresh orange juice and dried fruits. Henna tattoo artists arrive later to line the edge of the square, alongside healers, snake charmers and men with chained Barbary apes. At dusk, the square becomes an open-air kitchen as cooks haul in carts setting up over 100 restaurants serving barbecued meats, salads, couscous and snails. All will want you to eat at their stand, but wander through and pick the one with lots of locals and join them in a tasty grilled skewer.
Surrounding the square are cafes and restaurants, all with roof terraces and views over the square. It’s a good spot to escape the non-stop activity and reward yourself with a mint tea while watching from above.

Haggling in the souks
Haggling over the price of goods is as much of an experience as the souks themselves. The warren of streets lead off the square and as you wander deeper, through shops selling leather, fragrant spices, colourful scarves, and shiny lanterns, it becomes increasingly maze-like but you can’t help but get lost. Supposedly, the covered souks are organised according to what they sell, so after passing rows of olives sellers, come the traditional musical instruments, teapot shops and butchers. It really is an assault on every sense. The sellers expect you to haggle so start low and meet them somewhere in the middle. More than likely they’ll tell you their ‘final price’ is final, so if you’re not happy, walk away. If they want to sell it to you, they’ll call you back. If not, there will be somewhere else selling the same thing. Just watch out for donkeys, carts and motorbikes trying to share the same streets.

Marvelling at palaces and gardens
In the medina’s Mellah, the Jewish quarter, lies the Bahia Palais. Built in the 19th century, the palace and gardens was intended to be the greatest of its time, and a mix of Islamic and Moroccan styles.Just outside of the old city walls, in the new town, is the Jardin Majorelle. The botanical gardens and cobalt blue house were created in the 1920s by Jacques Majorelle and feature plants from all over the world. The design and vibrant colours of the garden still feel contemporary today. The French designer Yves Saint Laurent came across the garden in the 1960s with his partner, and eventually bought it in 1980. After his death, his ashes were scattered in the gardens and a memorial to him erected.

Relaxing in a spa
After a day in the souks, chances are you’ll be in need of some pampering. A visit to a community hammam is a weekly tradition for Moroccans: a chance to scrub, clean and soak themselves. There are plenty of hammams and spas in the medina but I recommend booking yourself a treatment in one of the new spa resort hotels in the Palmeraie. The Palais Mosaic Aziza opened in October 2012, and as well as a full range of massages and facials, a traditional body scrub and hammam should not be missed. It’s a real treat but you’ll feel revitalised and ready to face the souk sellers again.

Sleep in a riad

Hidden behind thick, heavy doors, the city’s riads are a haven away from the souks. Down narrow alleys, tucked away from view, you’ll definitely need to be shown where they are but once inside, the restored houses offer a peaceful place to rest and recuperate for a night. Something seemingly impossible when first arriving in the medina. Marrakech has hundreds of riads, ranging in size and standards. Riad Ilayka has seven rooms surrounding a traditional courtyard, with a fountain in the centre. Each room is different but all have been restored immaculately, some with beautifully painted wooden ceilings, others with elaborate four-poster beds and traditional furniture. The gazebo on the roof terrace is a lovely spot to watch the sunset over the city with a mint tea and the riad’s kitchen will serve a traditional Moroccan dinner in the courtyard. Really not to be missed.

Tasting the plov...

Uzbekistan. Not somewhere many would think of for a holiday. But lying on the Silk Road in the heart of Central Asia, Uzbekistan has seen waves of conquerors, nomads and traders come and go, all leaving behind a fascinating cultural and architectural legacy. Each city, with evocative place names such as Samarkand, Bukhara and Khiva, is as famous for its own traditional handicrafts, as it is for a different type of bread and plov.

Uzbek food has an unfortunate reputation but if you’re prepared for it to be repetitive, it’s not as bad as some cuisines. After hearing stories of bad experiences, I had no expectations and prepared our group for the worst. I even packed super-noodles, Ritz biscuits and tabasco in case of emergencies. But everyone was pleasantly surprised. It’s a very communal experience, with diners sharing plates filled with seasonal vegetables followed by a soup and then something meaty: plov, shashlik kebabs or the chef’s speciality. In one local house we ate ravioli filled with a beaten egg – not as strange as it sounds and something that take two pairs of hands to make. So yes – every meal is a variant on this same theme but in a whole week we didn’t touch my supplies.

Plov is the national dish of Uzbekistan and should definitely be tried at least once… It’s the staple dish and there are as many recipes as there are people making it. Whilst the name isn’t particularly inspiring, Tashkent has rewarded the dish with the National Plov Centre. Clearly Uzbeks take plov very seriously. There are even folk parables and legends about the healing and nourishing qualities of plov. Uzbeks believe that the very name for plov - "osh-polov" contain the first letters of the names of the dish basic ingredients: onion, carrot, meat, oil, salt, water and rice. As with the bread, each town, and even home, has its own recipe and a varying range of spices and accompaniments that go in it. In a local home in Bukhara we ate it with quince, raisins and quails eggs. The Samarkand plov was too fatty for my tastes but in Khiva it tasted fresh and full of flavours. The National Plov Centre cooks it on a vast scale – five huge deep pans filled with a mountain of raw ingredients ready to be cooked when locals turn up on their lunch break.

Traditional Uzbek bread, non, is round and flat, with a decorated depression in the middle. A metal stamp is used to decorate the centre, with the design dependent on the baker’s preference. It’s served with every meal and diners tear off chunks as they go. Each region has its own variety of which locals are very proud.
In Tashkent, we ate bread with walnuts on; in Samarkand, it was much lighter and glazed with caraway seeds on. In Bukhara it tasted completely different: much drier and this time with sesame seeds; and Khiva much thinner and less taste. Legend has it that whenever Tamerlane, the 14th-century emir of the region, travelled he ordered that his armies bring bread only from Samarkand, his capital. When Tamerlane questioned his baker as to why that bread was so much better, he said the Samarkand air was fresher.

Tashkent
Plov rating: 4/5
Bread rating: 4/5

Samarkand
Plov rating: 2/5
Bread rating: 5/5

Bukhara
Plov rating: 5/5
Bread rating: 4/5

Khiva
Plov rating: 4/5
Bread rating: 2/5

Uzbekistan isn’t a culinary destination, nor is it renowned for its accommodation, but it shouldn’t put anyone off travelling there as the historic sites that can be seen on any holiday certainly more than compensate.