MARRAKECH FOOD TOUR – There’s something so Indiana Jones about Marrakech; a terracotta labyrinthine of snake charmers and roasted mechoui, Arabic arguments and smoky Gauloises, the scent of ras el hanout and dusty Berber carpets wafting alongside the mosques’ call to prayer and the silhouette of palm trees against the peachy evening sky.

Our chef-designed Marrakech food tour follows an insiders’ route winding through the cool maze of medina backstreets from Bab Doukkala Gate to the Kasbah. There are tastes and smells and history around every corner – sardines with olive oil and cumin spit and crackle in the wood-fired oven of an unmarked neighbourhood bakehouse, beef tangias bubble in the underground embers of a local hammam, wild rabbit slowly simmers with turmeric and garlic in clay pot tagines, smoke plumes from street side grills and bowls of soothing harira are ladled alongside honey-drenched Moroccan pastries, caramel-sweet dates and glasses of steamy mint tea.

It’s the details that make our Marrakech food tour intriguing though. Getting under the skin of this culinary culture to see how they tick. Why is bread sacred? Why do dates get served in odd numbers? Are escargots influenced by the French or vise versa? And is it really worth eating in the Djemaa el-Fnaa?