georgeclerk
Edinburgh is Scotland's most sophisticated city, filled with quirky, come-hither nooks and activities that will fascinate you. And here are seven places and things that will make your visit here even cooler!
Come in Summer for the Edinburgh Festivals
Over six weeks in August and September, the city is given over to the Edinburgh International Festival and Edinburgh Festival Fringe, with their all-day/all-night cavalcade of hundreds of daily performances in all genres, as well as lots of parties and other events. It's all great fun, of course, but it also means lots of crowds, higher prices, difficulties finding hotels (unless you book well ahead) and cabs, and so forth.
Visit a Mosque Restaurant
Well, this eatery is actually next to the Edinburgh Central Mosque rather than part of it. But the Mosque Kitchen did start out as a canteen for the mosque, and today is open to all as a tasty and inexpensive option for mostly Indian fare - curries and the like (perhaps the city's best value, with dishes starting at £6.50).
Never Say No to Salt and Sauce
This vinegar- spiked brown sauce is the beloved of all Scots, and used to accompany chips or any meal from a local "chippy" eatery. Delicious!
Drink with Manners
Scots are enthusiastic drinkers, and there is a pub etiquette of sorts. First off, don’t have your whole group stand at the bar to order. Second, pay for each round separately. And third, don't cut in line!
Learn a Bit of the Local Lingo
Learning a few words and phrases will help endear you to the locals. Examples include "a wee dram" (a measure of whisky), "scran" (food), "wynd" (a small street), "loch" (lake or a pond), "burn" (stream), "kirk" (a church), "numpty" (silly billy), "bairn" (child), "awrite" (hi), and "guid cheerio the nou" (good night).
It's Haar, Not Fog
Formed when warm air moves over cold water, the kind of coastal fog which drifts in from the North Sea especially in the spring and summertime is referred to as haar. So if you see it, call it that, too!
Give Haggis a Try
Scotland’s national dish that is softball- sized mass of sheep’s pluck (heart, lungs and liver), mixed with spices, onion and oatmeal, then cooked. in a sheeps stomach. It has a nutty texture and is flavorful like sausage. The dish is quite a savory one, even though British offal- based specialties may not appeal to many visitors, but the Scots are very proud of haggis, and I'd urge you to have a bit (hint: it helps to have a wee dram alongside, lol).
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