Lao Cuisine – Ethnic Food & Recipes

Laos is a central country of Southeast Asia but Lao cuisine is very different from food of other countries in this region.

Although this country is located in between China, Thailand, Vietnam, Burma, and Cambodia and this country is considered as the pivot of Southeast Asia but still, Laos has unique culture and tradition.

The food in this country is rich in taste and color and in this article is everything you should know about Lao cuisine.

Lao cuisine Facts and History

The food of Lao people developed with their migration to neighboring regions of Thailand, Cambodia, and China. These people learn the art of cooking and adopted some aspects of foreign culture. When Lao people came back to their land with diverse dishes, cooking technique, and norms, it developed a whole new cuisine.

• Sticky rice is very popular in Laos and people of Laos love to eat sticky rice dishes. Other Southeast Asian countries also have sticky rice dishes in their food but in Laos sticker rice, therefore, Lao people are also referred as “luk khao niaow” which means kids of sticky rice.

• Laap is the most popular dish of Lao cuisine which is a very delicious spicy dish with marinated meat, herbs, and fish. Meat is chopped in small pieces which makes this dish easy to eat for people of all age groups.

• Rice is the most popular ingredient in Lao cuisine. Desserts also contain glutinous rice with tropical fruits. Western people may find it strange combination but it is worth trying.

• Cooking in Laos is also closely related to games like the hunting of river fish and wild boar. Some people hunt their fish and boar on different family events.

• You will always get Laotian food at room temperature because here people consider very hot and cold meal unhealthy. It is scientifically true and doctors also recommend to eat food at mild temperature.

• Laos has no connection with ocean, therefore, ocean fish is very rare in this country. You will not find ocean fish in any reputed restaurant of Laos because people in this country even disgust the taste of ocean fish.

• Lots of dishes in this cuisine are cooked and served in big leaves. Usually, banana leaves are used for this purpose. Some examples of these types of dishes are Mok gai and Mok pa.

• Sweet taste is not very popular in Lao dishes as Laos people prefer bitter dishes over sweet dishes. They also don’t mix sweet and sour taste together and consider it bizarre therefore you will not find any “sour and sweet” dish in this area.

• Lao cuisine has a very strong relationship with Thai food because thousands of Lao people live in Thailand and they brought their traditions and food to Thailand when they migrated to this region.

Lao Cuisine Menu

Breakfast

• Feu
• Kaeng galee
• Kaeng jeut
• Kaeng sen lon
• Khao niao
• Khao piak sen
• Khao poon
• Lard na
• Mok gai
• Mok khai
• Pad sen lon
• Ping hua ped
• Ping theen gai
• Tom padaek

Lunch

• Khao jao
• Khao khua
• Khao piak khao
• Khao ping
• Mee haeng
• Mee kati
• Mee nam
• Nam khao
• Or lam
• Pad see ew
• Suki
• Tom jeaw pa
• Tom kha gai
• Tom yum
• Ua dok kae
• Yum sen lon

Snacks

• Kaipen
• Khai khuam
• Khai nug
• Khua pak bong
• Look seen
• Mekong river moss
• Miang
• Sai kok
• Sai oua
• Seen hang
• Seen savanh
• Seen tork
• Som khai pa
• Som moo
• Som pa
• Som phak kad
• Yaw
• Yaw jeun

Dinner

• Khua mee
• Mok kai pa
• Mok pa
• Pad ki mao
• Pad Lao
• Ping gai
• Ping moo
• Ping ped
• Ping seen
• Seen dat
• Titi gai

Desserts

• Khanom kok
• Khanom maw kaeng
• Khao lam
• Khao niao mak muang
• Khao pard
• Khao tom
• Lod xong
• Nam van
• Sangkaya
• Voon

Drinks

• Beerlao
• Ca fay – coffee of Lao
• Lau-hai – rice wine
• Lau-khao – rice wine.
• Lau-lao – whiskey of Lao.
• Nam mak pow – it is basically a coconut juice
• Nam oi – special type of sugarcane juice.
• Nam pun
• Oliang – it is iced coffee
• Saa – it is special tea of Laos

Holiday Menus

On different national and local holidays different dishes are prepared in different areas of Laos. Usually grilled dishes are eaten with green vegetables and sauce on special occasions. Mixed dishes and stew are also popular on holidays. No matter what they cook but they make sure to make it in abundance because they consider it humiliating to have limited quantity of food especially when some guests arrive.

Most Popular Dishes

• Khao Niaw which is Laos’s most famous Sticky Rice dish
• Khao Jee also called as Baguettes
• Tam Mak Houng which is a Spicy Green Papaya Salad
• Larb, this dish has several name including Laap, Larp and Lahb
• Or Lam which is basically a Stew
• Lao Barbecue also called as Sindad
• Sai Oua also known as Lao Sausage
• Ping Kai which is Grilled Chicken

Most Used Ingredients

• Rice
• Noodles
• Asian basil
• Coriander
• Bamboo shoots
• Ginger
• Galangal
• Eggplant
• Tamarind leaf
• Turkey berry
• Water spinach
• Yard long beans
• longan
• Jackfruit
• Durian

Traveling Foodie – What to eat when you travel to Lao
Streets of Laos is filled with lots of diverse dishes but you must taste following dishes whenever you visit this place.

Street Food

• Baguettes also known as Khao Jee
• Fresh Spring Rolls locally known as Yall Dib
• Green Papaya Salad as called as Tam Mak Hoong
• Lao Beef Jerky known as Sien Savanh
• Lao Noodle Soup also called as Khao Piak Sen.
• Lao Sausage, other name of this dish is Sai Oua
• Minced Pork Salad locally known as Laab Moo

Restaurant Food

Mok pa: this is very special dish with steamed fish. They use banana leaf to wrap steamed fish which creates extraordinary presentation.

Mok gai: this dish is same as Mok pa but this dish contains steamed chicken in banana leaf instead of steamed fish.

Titi gai: this is meat steak and very popular in Laos.
If you visit this place, then you must taste these street food and restaurant dishes to enjoy the real taste Lao food.

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Are you from Laos? Maybe you visited there? Please feel free to comment and add your own thoughts on Lao ethnic food.

M. Saechao

Vietnamese Ethnic Food & Cuisine History and Facts

Vietnamese cuisine is the traditional food of Vietnamese people and it is unique because a single meal of this food contain all five fundamental tastes which are very uncommon is other parts of the world. It is one of the most nutritious cuisines not only in the region of Southeast Asia but also in the whole world.

 

 

The most important thing about this cuisine is that it is not only about taste and color of food but also focus of the fragrance of food therefore long coriander, mint, Saigon cinnamon, lemongrass, lime, and ginger are frequently used in the food of this country. In this piece, you will find out popular dishes and some interesting facts about this food.

Vietnamese Cuisine Facts and History

Vietnamese traditional dishes are more than just food. These dishes represent the philosophy of Vietnamese people. They cook food not only to fill their belly but also to cure their body. They literally use their food as medicine to cure diseases.

• The use of oil and dairy items is very limited in this cuisine. Mostly vegetables and herbs are used to obtain desired texture and taste.

• The usage of the fresh ingredient in this cuisine is so high that it is considered as one of the healthiest cuisines in the world.

• Since the philosophy of this cuisine is to make the body healthier, therefore, contrasting flavors and textures are used to acquire the right combination for the body.

• Cooling and heating properties of ingredients are taken into account before cooking any dish, therefore, some dishes are not cooked during certain seasons. For instance, duck meat is cool therefore it is usually served only in Summer.

• Seafood is considered hot therefore seafood is not considered suitable for Summer season. During Winter seafood becomes more popular and you can find various seafood dishes easily on streets of Vietnam in that season.

• Although food in Vietnam is very delicious but there is one thing that you may not want to taste which is shrimp paste. Vietnamese people like this paste but it is not popular among foreigners. Dog meat, Bun Dau, and Mam Tom are some of those dishes which contain shrimp paste.

• Most popular drink in Vietnam is snake wine, especially among visitors. This drink is considered good for bones, therefore, old people drink it a lot.

• There are more than 100 brands of tea in Vietnam. The most famous tea in this country is Thai Nguyen tea. On average, every person in this country drinks tea at least once in a day.

Vietnamese Cuisine Menu

Breakfast

• Bánh phở
• Bún ốc
• Bún Thịt Nướng
• Bánh canh
• Bún riêu
• Cao lầu
• Bún bò Huế
• Hủ tiếu
• Mì Quảng
• Pho

Lunch

• Bánh cuốn
• Bánh tôm Hồ Tây
• Bánh ướt
• Bánh khúc
• Bánh tôm
• Bánh nậm
• Bánh xèo
• Cha gio
• Bánh ít trần
• Rice noodles
• Bánh tráng
• Rice Vermicel
• Bánh rế
• Bánh mì

 

 

Snacks

• Nước chấm
• Beef noodles
• Papaya salad
• Hoisin sauce
• Sticky rice
• Maggi
• Fish sauce
• Broken rice
• Roll cake

Dinner

• Balut
• Chạo tôm
• Tiết canh
• Bánh đa
• Cơm tấm
• Bánh lá
• Canh chua
• Giò lụa
• Chả
• Bánh chưng
• Cha gio
• Lò trấu
• Cốm
• Bánh gối
• Gỏi cuốn
• Cơm nắm
• Thịt Kho Tàu
• Congee
• Thit Bo Cuon La Lot

Desserts

• Bánh bá trạng
• Bánh rán
• Bánh bèo
• Bánh phu thê
• Bánh bột lọc
• Bánh tẻ
• Bánh bao
• Bánh đúc
• Bánh bột lọc trần
• Coconut candy
• Bánh cam
• Bánh phu thê bột bán
• Bánh căn
• Bánh trung thu
• Bánh khọt
• Bánh ít
• Chè trôi nước
• Bánh pía

Drinks

• Vietnamese wine
• Soy milk
• Vietnamese tea
• Soda sữa hột gà
• Rượu cần
• Vietnamese iced coffee
• Chanh muối
• Snake wine
• Rượu thuốc
• Vietnamese lotus tea
• Rượu đế
• Hue Beer
• Nước mía
• Rau má
• Bia hơi
• Nước sâm

Holiday Menus

• Sticky Rice
• Honey Ham
• Sweet Tofu Custard
• Baked Char Siu Bao
• Fancy Cookies
• Baked Sweet Potatoes
• Fresh Jackfruit
• Wontons in Broth
• Taro Puffs
• Braised Mushrooms Stuffed
• Sizzling Rice Crepes

 

 

Most Popular Dishes

It is very difficult to take out few popular dishes from this cuisine because there are dozens of dishes in this cuisine which are popular all over the world.

Bún bò Huế: Huế is a royal city of this country and this dish is actually a special noodle soup which originated from this city. This noodle soup contain beef especially beef bones. other ingredients of this dish are dried chili, lemongrass, shrimp paste, mint leaves, lime wedges, and beans. This dish is so popular that you can find it on food streets and restaurants. The quality of taste may vary a bit but naturally this dish is very delicious and healthy.

Cơm gà rau thơm: This is a rice dish with chicken. The combination of rice and chicken is very common in Southeast Asia but this dish is special because it does not contain oil and too many spices. It is a simple but delicious dish with mint and some other herbs.

Banh Xeo: This dish is also known as sizzling pancakes and it is one of the spiciest dish in this country. This pancake contains bean sprouts, shrimp, eggs and pork. All these ingredients are then wrapped in the paper with sauce and rice. Banh Xeo is easily available on the streets and restaurants of Vietnam and you must taste it whenever you visit this country.

Most Used Ingredients

• Natural spices
• Rice
• Fish
• Lemongrass
• Mint
• Cilantro
• Tropical fruits
• Banana
• Mango
• Papay
• Rambutan
• long coriander
• Saigon cinnamon
• Lime
• Ginger

Traveling Foodie – What to eat when you travel to Vietnam

Street Food

• Bánh canh cua
• Bào ngư
• Da tê giác
• Vi cá
• Bún chả (bun cha)
• Bún thịt nướng (bun thit nuong)

Restaurant Food

• Bánh Cuốn
• Phở
• Gỏi Cuốn which is basically are Spring Rolls
• Bánh Mì
• Bánh Xèo
• Banh Chung
• Cơm Tấm

All these dishes are very delicious and you must give them a try whenever you visit to Vietnam. Most of these dishes are available in other parts of world. You can visit any Vietnamese restaurant in your country to enjoy these popular dishes of this colorful cuisine.

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Are you from Vietnam? Maybe you visited there? Please feel free to comment and add your own thoughts on Vietnamese ethnic food.

D. Nguyen

Indonesian Ethnic Food Recipes & Cuisine Facts

The only cuisine which can compete with Indian and Chinese Cuisines in terms of variety of colors, tastes and ingredient is the Indonesian cuisine. This cuisine has overwhelmingly large number of dishes ranging from sweet and versatile Kolak to spicy Sambal.

 

The best thing about this cuisine is that it focuses on the preserving the nutritious value of the food. There are very few dishes with deep fried ingredients. You will not need hot oven to make majority of dishes in this cuisine. Here is some facts and information about this amazing cuisine.
Indonesian Cuisine Facts and History

• There are 6000 islands in the archipelago of Indonesia and more 300 ethnic groups live in this region therefore Indonesian Cuisine is one of the most versatile cuisine.

• The number of traditional dishes in Indonesian Cuisine is about 5350 which is the most number of traditional dishes in any cuisine.

• The modern adaptation of these traditional dishes are also part of Indonesian cuisine.

• In 2011, three dishes of this cuisine got a place in the list of 50 most delicious dishes in the world. These dishes were Satay, Nasi Goreng, and Rendang.

• Indonesia has serious influence of Chinese culture which is clearly apparent in the food of Indonesia. Several Indonesian dishes looks and sound like Chinese with ingredients like noodles, rice, and meat balls.

• Some Indonesian dishes are very difficult to make. They require bamboos and clay pots for steaming and heating. These taste of such dishes are very unique.

Indonesian Cuisine Menu

Breakfast

• Mie Ayam
• Mie Goreng
• Mie Rebus
• Nasi Goreng
• Nasi Padang
• Nasi Tim
• Babur Manado
• Sate Lilit
• Seblak
• Tauge Goreng
• Gudeg
• Nasi Pecel

 

Lunch

• Krengsengan
• Selat solo
• Roti cane
• Ketupat sayur
• Papeda
• Pepes
• Krecheck
• Telur pindang
• Oncom
• Tempe
• Sambal Tempoyak
• Tumpang
• Satay
• Bakso
• Soto
• Nasi Goreng
• Tekwan
• Ayam kalasan
• Perkedel Jagunhg
• Bebek Goreng
• Ikan Goreng
• Pecel Lele
• Pempek
• Rica-rica
• Bakso
• Kwetiau Goreng
• Mie Aceh

Snacks

• Cimol
• Panada
• Kerupuk
• Krupuk Kulit
• Emping
• Kerak Telor
• Martabak
• Otak-Otak
• Pempek
• Batagor
• Siomy
• Pastel
• Mendoan
• Rujak
• Serabi
• Terang Bulan
• Bakcang
• Burasa
• Lemper
• Tempeh Bacem
• Lumpia Semarang
• Risoles
• Kembang Tahu
• Tahu Gunting
• Rujak Juhi
• Asinan Betawi
• Pangsit Goreng

Dinner

• Lga Penyet
• Ayam Bakar
• Ikan Bakar
• Cakalang Fufu
• Lontong Sayur
• Empal Gepuk
• Rendang
• Gulai
• Empal Gentong
• Opor Ayam
• Pallubasa
• Rawan
• Soto
• Saksang
• Sop Buntut

Desserts

• Angsle
• Bakpia Pathok
• Brem
• Bubur Candil
• Bubur Ketan Hitam
• Cendil
• Dodol
• Geplak
• Klepon
• Kolak
• Kue Putu
• Lapis Legit
• Lupis
• Mochi
• Nagasari
• Onde-Onde
• Roti Buaya
• Wingko
• Pisang Goreng

Drinks

• Acar
• Pecei
• Seruundeng
• Tumpang
• Bawang Goreng
• Kecap Manis
• Sambal
• Dabu-Dabu

 

Holiday Menus

Following dishes are the specials on public holidays in Indonesia

• Acar Kuning
• Ayam Kari
• Bami Goreng
• Gado-Gado
• Gulei Kambing
• Krupuk and Samba
• Lodeh
• Nasi Kuning
• Nasi Putih
• Rendang
• Satay

Most Popular Dishes

Satay: Everyone of us heard the name of this dish if not eaten it. this is a grilled meat dish which is served with sauce. You can use any kind of meat as per your preference which make this dish very special and versatile. This dish is served in lots of high-end restaurants all over the world. The sauce of this dish usually include tomato and common spices. This dish is very popular in Malaysia, Singapore and Thailand.

Nasi Goreng It is fired rice dish which is usually cooked in margarine. Eggs, prawns and chicken are also added in it to make it more rich and delicious. Some people use salted fish and shrimps in it instead of prawn. the taste of this dish depends a lot on the sauce in which it is cooked. The sauce typically include garlic, shallot, chili, shrimp paste and tamarind. Indonesian serve this dish on various events and you can easily find it on the streets and big restaurants of this country.

Rendang: This is very unique dish especially for Western people. This dish was developed by an Indonesian ethnic group, Minangkabu. The is not a regular dish and people usually serve it only on special occasion but you can get it easily from good restaurants and food stall in the country. This is basically a spicy meat dish which you should taste at least once.

Most Used Ingredients

• Sea creatures are widely sued in most of Indonesian dishes especially fish and prawn are most popular

• noodles

• chicken

• Rice

 

Traveling Foodie – What to eat when you travel to Indonesia

Street Food

Street food of Indonesia can be categorized into three categories including snacks, beverages and proper dishes. Some of the most popular street food of Indonesian cuisine are Pempek, Bubur Ayam, Satay, Nasi goring, Soto Mie, Mie Goreng,Tauge Goreng, Laksa, Serabi, Bakpao, Tempen and Bakwan.

Restaurant Food

Indonesian restaurants are very diverse as per its cuisine. Every restaurant has its specialty as one place just can’t provide all high-end dishes of Indonesian cuisine. If you visit Indonesian restaurant then you must try Beef Rendeng, Sate Kambing, Dendeng Balado, Soto Madura, and Gule Kambing.

 

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Are you from Indonesia? Maybe you visited there? Please feel free to comment and add your own thoughts on Indonesian ethnic food.

Dea Suharto

North Indian Cuisine & Ethnic Food Facts and History

North Indian cuisine comprised of dishes of the Northern region of Indo-pale including Northern Punjab, Sindh, Jammu & Kashmir, Hamachi Pradesh, Delhi, Haryana, Northern Gujrat, Uttarakhand, Uttar Pradesh, and Rajasthan. All these regions clearly indicate the diversity of dishes in this cuisine. Dishes of this cuisine has some of the most sophisticated dishes in the world. Only highly trained chefs in traditional homes and restaurants can make those dishes with perfection.

This cuisine is renowned in the world for its snacks and lots of other regions of India also eat snacks and desserts of this cuisine. Here you will find out about the history, menu, ingredients, and most popular dishes of this cuisine.

 

North Indian Cuisine Facts and History

• The history of this cuisine goes back to the Imperial Times, therefore, some dishes like Sahi Tukry and Nargisi Kofty has a clear touch of Mughal traditions.
• North Indian Cuisine is the richest cuisine in the world with the combination of ten regional cuisines including Awadhi cuisine, Bhojpuri cuisine, Bihari cuisine, Cuisine of Kashmir, Cuisine of Uttar Pradesh, Kumauni cuisine, Mughlai cuisine, Punjabi cuisine, and Rajasthani cuisine.
• Although it is called Indian cuisine but it also contains two regional cuisines of Pakistan.
• North Indian cuisine has even adopted some dishes of West Indian Cuisine like Gulab Jaman and Halwa.
• Some portion of Gujrat also comes in North India, therefore, West and North Indian cuisines has some common dishes.

North Indian Cuisine Menu

Breakfast

• Aloo Dahi Wale
• Aloo Dum
• Kadhai Paneer
• Khoya Matar
• Matar Paneer
• Palak Paneer
• Paneer Bhurji
• Paneer Makhana Curry
• Sarsoon Ka Saag
• Stuffed Tomato
• Vegetable Curry

Lunch

• Aloo Mangodi
• Aloo Palak
• Bhindi Bhaji
• Chane Jaiselmer Ke
• Chilli Paneer
• Ghiye Ke Kofte
• Hara Chana Masala
• Lobhia
• Makhani Arbi Masala
• Malai Kofta
• Marwadi Gatta Kadhi
• Methi Aloo
• Methi Ke Gatte
• Navratan Korma
• Pakori Kadhi
• Paneer Kofta
• Paneer Makhana Curry
• Paneer Makhani
• Papad Sabzi
• Peshawari Chana
• Pindi Chana
• Punjabi Kadhi
• Rajma
• Rajma Rasmisa
• Shahi Gatte
• Sindhi Kadhi
• Stuffed Aloo
• Stuffed Bhindi
• Stuffed Capsicum

Snacks

• Aloo Palak Pakora
• Baby Corn Pakoda
• Chicken Role
• Dahi Bally
• Gol Gappy
• Masala Dosa
• Masala Sweet Corn
• Methi Ke Pakore
• Paneer Tikka
• Pyaz Ke Pakore
• Raita
• Samosa

Dinner

• Aloo Amritsari
• Aloo Bharta
• Aloo Ghobi
• Aloo Ki Sabji
• Aloo Rassewale
• Aloo Took
• Baigan Aloo
• Bhindi Anardana
• Dum Aloo
• Karela Masaledar
• Paneer Korma
• Paneer Pasanda
• Paneer Taash Kabab
• Papad Ka Shaak
• Rajasthani Bhindi
• Sabz Sangar
• Shahi Paneer

Desserts

• Rabri
• Falooda
• Kheer
• Kulfi
• Laddu
• Sohan Papdi
• Revadi
• Peda
• Halwa
• Mohan Thaal
• Makhan Misri
• Phirni
• Ghevar
• Jalebi
• Sheeer Khorma
• Shahi Tukry
• Gulab Jamun

Drinks

• Fresh Fruit Juices
• Milk Shakes of different seasonal fruits like mango, strawberry, and banana
• Lassi (different flavors of Lassi has been developed over the years)
• Limeade
• Tea

Holiday Menus

The holiday dishes in this cuisine depends on the region. In Punjab people love to make Phirni, Kheer, and Sheer Khorma on holidays and special occasions. On regular holidays Pakora and samosa are most popular snacks. Every dish in this cuisine is special but korma and kofta are truly special. Lots of people in these regions serve korma and Chicken Kerhai in their wedding ceremonies and other special occasions.

Most Popular Dishes

Korma

This mouthwatering dish is one of the most delicious dishes in North India. the best thing about this dish is that it can be prepared with or without meat. Vegetarians can make it with French beans, green peas, carrots, and potatoes. They can also add more verities of vegetables to make Navaratan Korma. If you add chicken in it then it will call Chicken Korma. You can also make this dish with beef and mutton which shows the flexibility of this dish and the amazing thing is that every variety of this dish is simply delicious.

Sarson ka Saag

This dish contains Mustard leaves and spinach which make it very good for health especially for growing kids. This dish is extremely popular in rural areas and the taste of this dish is just mind boggling especially when it is eaten with buttered chapatti.

Most Used Ingredients

• Chicken
• Flour
• Makhan
• Paneer
• Potato
• Spices
• Tomato
• Yogurt

Traveling Foodie – What to eat when you travel to North India

It will not be easy for travelers to select the best dish because there are literally dozens of snacks available on the streets of Punjab and Gujrat. Here is the list of some dishes and snacks that you must try in the street and restaurants of Northern India.

Street Food

• Dahi Bally
• Kachori
• Pani puri
• Dal Pakwan
• Chaap Chola
• Samosa
• Pakora

Restaurant Food

• Korma
• Dum Aloo
• Shahi Paneer
• Masala Dosa
• Paneer Kofta
• Paneer Makhana Curry
• Chilli Paneer
• Ghiye Ke Kofte
• Channa Masala
• Chicken Karhai

All these dishes are enough to showcase the elegance and delight of North Indian cuisine. Lots of chefs are making efforts to further improve the taste of some dishes to attract foreigners and their efforts are further expanding this cuisine.

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Are you from North India? Maybe you visited there? Please feel free to comment and add your own thoughts on North Indian ethnic food.

Pratima Saha

West Indian Cuisine & Ethnic Food Facts and History

West India, like other regions of India, is famous for its cuisine. the unique thing about West Indian cuisine is that it contains diverse dishes with a wide range of ingredients, taste, colors, and aromas. This region of India is one of the most developed regions with lots of industries.

The urbanization of this region has also expanded the range of this cuisine as lots of chefs are experimenting with different dishes to take this cuisine to the new level. Here you will find about interesting facts, popular dishes, major ingredients and lots of other things about West Indian Cuisine.

 

 

West Indian Cuisine Facts and History

• Gujrat is a part of West India and Surat, a city of Gujrat, is world-famous for its food.
• The food southern side of the West India is dominated by rice, seafood and coconut due to the ocean and lots of rivers on that side.
• Maharashtrian cuisine is the part of West Indian cuisine which contains one of the spiciest dishes in the world. Even the name of these dishes brings water in mouth.
• Gujrati dishes in this cuisine contains only vegetables due to which Gujarati cuisine is also referenced as Vegetarian cuisine.
• Alcohol is prohibited in Gujrat, therefore, no drink or dish in this part of West India contains alcohol

West Indian Cuisine Menu

Breakfast

• Lasaniya Batata
• Luchi
• Makai Na Bharta
• Kakdi Nu Raitu
• Khajoor Na Ghugra
• Sev Puri
• Daal Parantha
• Poha Roll

Lunch

• Masala Puri
• Masala Supari
• Aamti
• Asoondi
• Bharwan Baingan
• Chhundo
• Dal Dhokli
• Dhokla
• Gujarati Kadhi
• Gunda
• Khaman
• Khaman Kakdi
• Khandvi
• Khichu
• Kobhi Zunka
• Osaman
• Pav Usal
• Pavta Batata
• Pavta Patties
• Pitachi Mirchi
• Puneri Daal
• Sukavni
• Sukhi Kolmi
• Toor Dal
• Trevti Daal
• Undhiyo
• Valche Virdi
• Vangi Ani Val
• Vangi Batata Bhaaji
• Vermicelli Upma

Snacks

• Aloo Bonda
• Aloo Poha
• Bhel Puri
• Leelva Nu Bhaat
• Pani Puri
• Pao Bhaji
• Puran Poli
• Pohay
• Ragada Patties

Dinner

• Upma
• Usli
• Vagharelo Bhaat
• Bombay Chiwda
• Thepla
• Ringan Nu Oloo
• Sabudana Khichdi
• Tindora Nu Shaak

Desserts

• Shrikand
• Kalakand
• Gajjar ka Halwa
• Gulab Jaman
• Petha
• Raj Bhog
• Jalebi

Drinks

• Darjeeling tea
• Lassi
• Shikvanji (Lemon juice also known as Nimbu Pani)
• Sugarcane Juice
• Cashew Apples
• Jal Jeera

Holiday Menus

Holidays in West India is about traditional dishes and sweets. People usually eat paratha with daal in the morning. Masala Puri is another delight of holiday. This region is full of vegetables therefore you will find lots of vegetable dishes like Wada Pao. Shrikhand is the first choice as a dessert on holidays.

Most Popular Dishes

It is very difficult to pick out three or four most popular West Indian dishes as there are more than dozens of dishes in this cuisine which are popular in the entire South Asian region. We picked most popular dish in each category to help out people of all tastes.

Pohay:It is also called pohe and it is very spicy rice dish. Roasted chilies are used in this dish to add spicy taste. Other ingredients of this dish are cumin seeds, mustard, curry leaves, onions, and of course rice. This dish is also considered as a snack as you can make it in few minutes and it contains no fats.

Pav Bhaji: This is a famous fast food of India. It is just a vegetable curry which contains fired pav bhaji, mushroom, cheese, paneer (a type of cheese), spices, and some dry fruits. The ingredients of this dish clearly indicate that it is high-calorie dish. All these ingredients make the curry very thick and people usually eat it with a bun or bread. You can find this dish from any food street in West India.

Vada Pav: It is the most famous food of West India because it is like a burger but it does not contain any meat, therefore, health conscious people and vegetarians can eat it. The best thing about this dish is that it contains deep fried potato. If you want to eat fast food without gaining weight then this dish is for you. Like any other Indian dish, Vada Pav also contains few spices which make this dish mouthwatering. This dish is also known as Wada Pao so don’t get confused if you find this word on the menu.

However, my favorite one is Tarla Dalal:

Polupar Desserts:

Shrikhand: Any cuisine can’t be completed without a delicious dessert and this dessert of West Indian Cuisine is Shrikhand. This is basically a milk dish but yogurt is used instead of pure milk to get the desired thickness and taste. Yogurt is drained with the help of a cotton cloth and then different flavors like saffron and cardamom are added to improve taste. It is luxurious desserts therefore high-end West Indian restaurants serve this dish.

Most Used Ingredients

• Rice
• Beans (especially daal)
• Vegetables (including all season vegetables)
• Coconut
• Sea food but mostly only fish is used
• Spices

Traveling Foodie – What to eat when you travel to West India

Street Food

• Bhel puri
• Pav bhaji
• Vada Pav
• Chicken tikka rolls
• Kebabs
• Kheema Pav
• Channa bhatura
• Pani puri

Restaurant Food

• Kalakand
• Masala Supari
• Bombay Chiwda
• Gujarati Kadh
• Dal Dhokli
• Bharwan Baingan
• Vagharelo Bhaat

Now you must have realized that diversity of West Indian cuisine. You will find every kind of delicious dishes from spicy to sweet.

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Are you from West India? Maybe you visited there? Please feel free to comment and add your own thoughts on West Indian ethnic food.

Pratima Saha

East Indian Cuisine & Ethnic Food Facts and History

East Indian Cuisine resembles nothing of what the international community calls ‘Indian’ food. It is a unique cuisine that draws strength from the water resources around it and the spices that grow in the region. East India consists the states of Bihar, Jharkhand, Odisha, and West Bengal.

East Indian Cuisine Facts & History

 

 

• There is a lot of Chinese and Mongolian influence on the food because of their proximity to that region.
• Fresh ingredients are key to the cuisine. The philosophy is to appreciate the natural flavors and hence the preparation time is usually short.
• Bengali cuisine use the five spice mix that uses nigella, cumin, fennel, funugreek, and mustard. Rice and fish are the predominant foods eaten here.
• The cuisine of Jharkhand and Bihar is more connected to the mainland with the use of a lot of garam masala and similar spices
• The Odiya cusine is subtle to taste and lightly spiced. Seafood is big in the state and amazingly a very small percentage of people of the state are vegetarians.

East Indian Cuisine Menu

Breakfast

West Bengal

Luchi
Made from all-purpose flour and deep fried. It is generally eaten with an accompanying curry or plain sugar.

Cholar Dal
This is a stew of Bengal gram lentils with spices and is rich in proteins

Kochuri & Aalur Torkari

Kochuri can be called a stuffed lucchi with a filling of peas, potatoes, or lentils. Aalur Torkari is a spicy curry of potatoes that is served along with it.

Bihar and Jharkhand

Ghugni
Dried yellow peas, white peas, or black gram is cooked in gravy and is served with boiled rice.

Pittha (Sweet or Savory)
This is basically stuffed dough and the filling can be spiced black gram or with sugar, jiggery and date juice.

Choora
Flattened rice is called choora and it can be used to make savory breakfast or a sweet one with yogurt and fruits.

Makuni Roti/ Satuwa Parauntha
Roasted gram, onions, amchur, kalonji, ajwain, and some more spices are mixed to make a mixture, which is then stuffed in a whole wheat dough. It is then flattened and shallow fried to make this hearty breakfast item.

Odisha

Poha
Flattened rice cooked with mustard seeds and spices

Parantha
Flattened bread, which can also be sometimes filled with potatoes, or onions or any other local vegetable.

Chudaa Dahi
Flattened rice mixed with yogurt and sugar, or may be some fruits

Lunch

West Bengal

Tangra Macher Jhol
A Bengali staple, this one contains catfish doused in a spicy curry and served with boiled rice.

Shukto
This is a nutritious Bengali preparation with bitter gourd, brinjals, drumsticks, sweet potatoes and bori. It uses a lot of dry spices and milk to result in a thick gravy.

Aloo Potol Posto
Pointed gourd is cooked in coconut milk and poppy seed paste to make a spicy and sweet delicious gravy.

Ilish Macher Jhol
Hilsa fish is prepared in the pungent mustard oil with chilies and spices giving this curry its signature taste.

Dal Fulkopi
This is a spicy dish made from cauliflower and yogurt and is laced with spices.

Mochar Ghonto
Caramalized sugar is coated over a mix of banana flour, potatoes and coconut to prepare this delicacy.

Bihar and Jharkhand

Kadhi Bari
Yougurt and gram flour are cooked and pakoras are added to the gravy

Saag
This can refer to any savory preparation of green leafy vegetables

Bhurta
It is made from fire-roasted brinjal which is then mixed with tomatoes and spices

Jhinga Biryaani
Jhinga or prawns are cooked with spices and mixed with aromatic rice, which is then cooked with the dum technique

Bihari Kebab
Meat chunks are marinated in papaya, poppy seeds, nutmeg, mace and loads of other spices and then slow cooked over coals with mustard oil.

Odisha

Bharta
This is typically made from brinjal, but any number of vegetables can be used to make this mixed vegetable curry

Crab Kalia
This is a crab curry that uses a lot of warm spices and lots of potatoes

Bhendi Bhaja
It is a simple okra dish made with fried onions.

Machha Ghanta
This recipe uses the fish head that is cooked with potatoes and spices

Ambila
This preparation uses any number of seasonal vegetables that are suspended in a sweet and sour soup

Snacks

West Bengal

Begun Bhaja
Brinjals are dusted with a little flour, then shallow fried and sprinkled with a little salt or chat masala.

Mangsher Singara
This is a Bengali samosa that comes with a filling of minced meat, peas, lemon and chat masala.

Jhalmurhi
This can be found everywhere in Bengal and is made with puffed rice, spices and raw mustard oil.

Puchka
Puffed dough filled with chickpeas, sweet chutney and spicy tangy water.

Bihar and Jharkhand

Dhuska
It is a savory pancake made from boiled rice, chanaa dal, peas, and other spices. It is usually eaten with a spicy chutney or ghugni.

Kachauri
This is a deep fried stuffed dough with a spicy filling.

Tarua
Vegetables, pumpkin leaves and many other things can be dipped in a spiced gram flour batter and deep fried to make this Bihari favorite.

Bhunja
Thin strings of gram flour that are deep fried and are usually served with tea.

Odisha

Khaaja
Sugar and wheat dough is mixed to make this state favorite.

Pitha
Another sweetened dough recipe that uses a lot of clarified butter.

Mudhi
Puffed rice is tossed with chilies, salt, lemon, and other spices to make this snack.

Dinner

Lunch and dinner menus do not differ much

Desserts

West Bengal

Rassogolla
The spongy texture of Rosgollas help them in soaking in all the light syrup they are dipped in.

Sondesh
This hugely popular dessert of West Bengal is made from cottage cheese, sugar, and milk. It can be eaten plain or topped with pistachios, saffron or almonds. It is low on sugar content and melts in the mouth.

Kolar Bora
Made from coconut, bananas, all-purpose flour and sugar, these are crunchy and sweet fritters.

Mishti Doi
This sweetened yogurt preparation is a staple in Bengal eaten across the state and a complete essential in any festival spread.

Bihar and Jharkhand

Pittha
Dough filled with pistachios, jiggery, date juice, or any other local favorite.

Khaja
Fine wheat flour is mixed with sugar to make a flaky pastry that may be filled with dried fruits

Til Barfi
Sesame seeds are mixed with thickened milk (or khoya) and sugar.

Basundi
Thickened milk is mixed with saffron, sugar and cardamom to make this sweet delight

Malpua
It is like a thin pancake that is drizzled with syrup and topped with dry fruits

Thekua
Wheat flour mixed with sugar or jiggery and ghee is used to make this cookie-like dessert

Odisha

Chhena Podo
This means burnt cheese in Odiya and is made by baking fresh cottage cheese with nuts and sugar.

Kalakand
This one is made from thickened milk and sugar. It is a very rich dessert.

Rasmalai
A sponge made of chhena absorbs all the saffron-flavored sweet milk that it is suspended in.

Drinks

West Bengal

Bangla
Made from starch, this is a popular alcoholic beverage of the region.

Handia
This is a drink prepared from rice mixed with as many as 25 herbs. It is a refreshing summer drink.

Bihar and Jharkhand

Sattu Ka Sharbet
Gram flour is sweetened and water is added to make this refreshing drink

Buttermilk
This is generally flavored with salt, spices or spices

Aam Jhora
Cumin powder, sugar and salt are added to the mango pulp and diluted with water to make this seasonal beverage

Bel Ka Sharbet
Bel is a fruit indigenous to the region and it is cold pressed to make a healthy juice.

Odisha

Mandia Pej
Water used to cook rice is mixed with ragi powder to make this traditional beverage

Holiday Menus

Fish and rice is big in the holiday menus for the Eastern states of India. All the desserts listed are usually prepared during the festive season.

Most Popular Dishes

West Bengal – Maccher Jhol, Roghgulla, Sondesh, Lucchi
Bihar and Jharkhand – Litti Chokha, Khaja, Khurma, Malpua, Balushahi
Odisha – Khaja, Pitha. Sea food curries

Most Used Ingredients

West Bengal– Rice, Mustard Oil And Seeds, Chilies, Fish, And Turmeric
Bihar and Jharkhand – Yogurt, Ghee, Butter, Sesame, Poppy Seeds, Gram Flour, Rice, Fish, Mutton
Odisha – Coconut, Rice, Milk, Mustard oil, Fish and other seafood

Traveling Foodie – What to eat when you travel to East India

East India offers a huge array of dishes for its visitors to sample. Even the dishes listed above are just the tip of the iceberg. So, sample all you can from street food to fine dining, especially the sea food and the sweet dishes.

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Are you from East India? Maybe you visited there? Please feel free to comment and add your own thoughts on East Indian ethnic food.

Pratima Saha

Central Asian Cuisine Ethnic Food Facts & History

Central Asia is a rather unknown region of Asia that is surrounded by Russia, China, Afghanistan and the Caspian Sea. It comprises of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. There is a heavy Russian, Chinese and Persian influence and that is visible in its cuisine as well.

Central Asian Cuisine Facts & History

 

• The cuisine found in Kazakhstan is influenced by the nomadic way of life. A lot of Russian influence can be seen here. It contains a lot of meat like that of goat and horse. Most of the dairy is also fermented for preservation.
• Nomads live off the land and therefore, the cuisine contains a lot of root vegetables, milk and milk products from livestock and food that can grow in dry areas like potatoes, onions, and carrots.
• Kyrgyzstan fell on the popular trade route called the Silk route and the food from the region has visible influences from Russia, China and Uzbekistan.
• Due to its geographical position, Tajikistan’s food is majorly influenced by Chinese and Afghani culture.
• Turkmenistan showcases a large influence of the Persian culture.
• The most well-known dishes of the Central Asian region come from Uzbekistan. The country has a major Jewish population and the dishes found here carry a lot of Jewish flavor in them too.
• Wheat is a staple and can be found in different kinds of breads that are consumed in the region.

Central Asian Cuisine Menu

Breakfast

Somsa
Cooked inside a clay oven, somsa is essentially stuffed dough with a filling of meat or veggies. Variants of this dish are eaten all across Central Asia.

Oromo
A Krygyzstani delicacy, this one has dough filled with cabbage, onions and finely chopped meat.

Katlama
A flaky and flavorful flatbread that is usually eaten with tea.

Khanum
An Uzbek favorite, this is also known as Lazy Mantas. These are very similar to pies and are usually filled with meats, pumpkin or herbs.

Quinces
Stuffed quinces can be easily found in Uzbekistan. They are baked in an oven and have chicken with melon and potatoes.

Sausage & Bread
Sausages especially that made from horsemeat and goat are a big thing in the Central Asian cuisine. Sliced sausage on one of the many breads in the region can be found as a breakfast item easily.

Gardob
This is a porridge that is made from wheat flour, oil, milk and water.

Fresh Fruit
Dried and fresh fruit are both big in Central Asia. While fruit may not be a complete breakfast unto itself, it is used as an accompliment.

Lunch

Plov/ Paloo
This one dish is a Central Asian staple. Made from spiced rice mixed with vegetables and meat, you can find different versions of it across the region.

Beshbarmak
Made from mutton, this is a dish that is extremely popular in Kazakhstan. It is served with pieces of boiled dough that have been cooked in the meat and onion broth. It was traditionally made with horse meat, but now lamb and beed are also used.

Laghman
This is a dish from Krygyzstan and has its roots in China. It is bowl of noodles, topped with a soup of meats and vegetables. The East Asian influence in its flavors in undeniable.

Shashlik
Heavily consumed in Turkmenistan, it is spiced mutton skewered and slow roasted on hot coals.

Shorba
Another Central Asian delight, this one contains boiled mutton on the bone, along with veggies like turnips, carrots and potatoes for flavor.

Borscht
This is the Russian influence coming through in the Kazakh food. Borscht is purple in color and is made from beetroots, beef stock, onion, potatoes, and carrots.

Ashlan-fu
A Krygyz-dish, this one contains cold noodles with peppers and vinegar. Egg is also added sometimes to the dish.

Ganfan
It takes inspiration from the Chinese cuisine with rice served in a spiced broth of vegetables and meat. This can be found in a Krygyzstani household.

Gandush kuga
This is a rare vegetarian option that you can find in Tajikistan, and is made from beans.

Gulchitai
Another horsemeat dish from Krygyzstan that has shaved meat to be eaten with nan.

Bread/Nan
Found all over Central Asia, Nan is a dense and thick form of bread. It is generally eaten during meals with other dishes.

Yakhni
This Uzbekistani dish is usually made from two kinds of meat and is garnished with vegetable to go along with it.

Snacks

Manti
Served all across Central Asia, these are essentially dumplings that are filled with the meat of choice.

Pelmeni
Ground meat is filled in pasta and served with sour cream and is famous in many parts of Central Asia.

Hunon
This is an Uzbek dish that contains meat, onion, potato and carrots stuffed in dough that is folded like a roulette. It is eaten with thick yogurt.

Chochvara
A Krygyzstani delicacy is prepared exactly like Pelmeni, but is fried and served with a flavored tomato broth.

Zhuta
This Kazakhistani dish is similar to Hunon with the stuffing containing pumpkin and carrots

Qurut
These are balls of yougurt that have been preserved. These are tangy to taste and used like cheese

Qurutob
The salty and tart Qurut is mixed with water and drizzled over flaky bread. It is then topped with fried onions and other fried vegetables. It is eaten like a pizza.

Nahud sambusa
Found in Tajikistan, this is fried dough filled with spiced chick pea mix.

Dinner

Lunch and dinner menus do not differ much

Desserts

Bekmes
This is concentrated fruit syrup with no added sugar. Very tasty, this one is served in Turkmenistan.

Halwa
This is found in all Central Asian countries and is made from oil, flour and lots of nuts and dried fruits

Baklava
Another Central Asian dessert that is popular all over and contains flaky dough with a nut or dried fruit filled that is then doused in sugar syrup.

Drinks

Chal
This is camel’s milk which is tangy and fizzy, but appetizing and is a favorite in Turkmenistan

Kymys
A Krygyzstani beverage that is hugely popular and is made from mare’s milk that has been fermented

Tea
No matter which part of Central Asia you go to, you are going to find tea. It can be black tea, green tea, tea with sour cream, cardamom and fennel, or any other regional ingredients.

Kefir
Again a Turkmenistani beverage that is made from thick yogurt that is prepared by mixing kefir grains with the milk of cow, sheep, or goat. It is then fermented for 24 hours before serving.

Shubat
This can be best described as a milk tonic and is commonly found in the Kazakh cuisine

Linebrew
A cheap and rather tasty beer brewed in Kazakhstan

Holiday Menus

Sumalak
This is an absolutely important part of Navroz celebrations in Central Asia. The sprouting wheat grains are pressed. The extract is then mixed with oil and flour to make this delicacy.

Plov
A Central Asian favorite, this dish is part of any celebration in the region.

Yak meat
This is usually consumed in Tajikistan and is made during special occasions.

Beshbarmak
This is eaten in Kazakhstan during any celebration

Most Popular Dishes

• Plov
• Beshbarmak
• Shorpa
• Sausages
• Somsas
• Nan

Most Used Ingredients

• Mutton
• Beef
• Cheeses
• Tomatoes
• Carrots
• Potatoes
• Tea
• Melons

Traveling Foodie – What to eat when you travel to Central Asia

When you visit Asia, get ready to eat a lot of meats. Cured meats and cheeses will be abundant. You cannot miss on the horsemeat dishes and somsas that can be found in the restaurants. Also, do try Yak meat and the bizarre milks available in the region. Central Asia is a culinary adventure, so dive in with an open mind.

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Are you from Central Asia? Maybe you visited there? Please feel free to comment and add your own thoughts on Central Asianethnic food.

Author Name: Abdal Faiziyev

South Indian Cuisine & Ethnic Food Facts and History

The five states of India – Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, and Telangana come together to form Southern India. The five states have a varied variety of dishes on offer, but those who know the food will tell that they all have a common thread running underneath. That is why their cumulative cuisine can be loosely clubbed in one to be called the South Indian cuisine.

 

Spices are heavily used in the food because the region offers the ideal conditions for growing them. So, the food is warm to eat, and is usually served with rice. Whether it is an idli, appam, upma, or any other dish, there is an unsaid law that a South Indian meal cannot be complete without rice. Curd and coconut also form a big part of the food in this region.

 

South Indian Cuisine Facts and History

• The big region of South India It can be characterized by the use of coconut, curry leaves and mustard seeds
• The vegetarian food forms a big part of this cuisine and uses a lot of red chilies, tamarind, garlic, ginger and other local vegetables
• Rice forms a big part of the cuisine. Ragi is popular in southern Karnataka, while Bajra and Jowar form a big part of the meals in northern Karnataka, as they do in Telangana.
• Since most of South India is surrounded by water, fish and other seafood are also a big part of the Southern cuisine
• Andhra Pradesh has the spiciest food of the five states, while Karnataka has the mildest. However, North Karnataka is an exception to this.

South Indian Cuisine Menu

Breakfast

All of South India has some common items that are eaten for breakfast everywhere. These include:

• Idli
• Dosa
• Vada
• Upma

Andhra Pradesh & Telangana

• Pesarattu
• Dibba Attu
• Rava Dosa
• Atukula Dosa
• Godhuma Uppindi
• Semiya Upma
• Garelu
• Punugulu
• Nokulu Annam

Karnataka

• Mysore Masala Dosai
• Bhath Masala Dosa
• Set Dosey
• Neer Dosa
• Rulaama Doddak
• Holige
• Ragi Dose
• Uttappa
• Devangere Benne Dosa

Kerala

• Rice Puttu
• Rava Puttu
• Ragi Puttu
• Oats Puttu
• Idiyappam
• Palappam
• Palappam (Kerala Rice Crepes)
• Vattayappam
• Aval Velayichathu
• Avalos Podi
• Paal Pidi/Paal Kozhukatta
• Coconut Ada
• Godhambu Ada
• Mutta Kuzhalappam/Madakku San
• Kappa Puzhukku
• Godhambu Vellayappam
• Kappa Vevichathu
• Kappa Chenda Puzhangiyathu
• Chembu Puzhungiyathu
• Chembu Kuzhachathu

Tamil Nadu

• Kancheepuram Idli
• Vegetable Dosa
• Masala Dosa
• Adai Dal Dosa
• Rava Dosai
• Aval Upma
• Rava Idli
• Ven Pongal
• Onion Rava Dosa
• Rava Kichadi

Lunch

Rice, sambhar, rassam, and dosa are easy to find during lunch hours in any South Indian home. They are differently prepared in each state though. The specialty items offered by each state are as follows:

Andhra Pradesh & Telangana

• Chicken Biryani
• Mutton Biryani
• Hyderabadi Haleem
• Khatta Kheema
• Dum Ka Murgh
• Chinta Chiguru Mamsam
• Chicken Bhuna Masala
• Lauki Katti Dal
• Mamidikaya Pappu (Mango Dal)
• Hyderabadi Til Ka Khatta
• Liver Fry
• Khichadi
• Jonna Roti
• Dibba Roti
• Sajja Roti
• Uppudi Pindi

Karnataka

• Bisi Bele Bhath
• Mangalorean Veg Biryani
• Jowar Roti
• Veg. Sagu
• Khaara Bhath
• Majjige Huli
• Tovve
• Bas Saaru
• Maskai
• Bele Saaru
• Gojju
• Fish Fry
• Crab Curry
• Mudkule
• Bhatkal Biryani

Kerala

• Koottu Curry
• Potato Stir fry
• Carrot peera pattichathu
• Kaya/Ethakka tholi thoran
• Cheera Thoran
• Cabbage and Carrot Thoran
• Chena Mezhukkupuratti
• Kadachakka Theeyal
• Kumbalanga Pulisherry
• Aviyal
• adala Curry
• Cherupayar Thoran Cherupayar Thoran
• Kadala curry with coconut
• Chakkakuru Mezhukkupuratti
• Kerala Vegetable Stew
• Kappa ularthiyathu
• Pavakka Mezhukkupuratti
• Pavakka Kichadi
• Vellarikka Manga curry
• Varutharacha Mutton Curry
• Mutton Pepper Fry
• Nadan Chicken Curry
• Mutton Biriyani
• Ularthu
• Kappa Biriyani
• Kozhi mappas
• Thattukada style beef curry
• Nadan Beef fry
• Kerala Duck Curry
• Mutton Ularthiyathu

Tamil Nadu

• Pakkoda-Kuruma
• Paruppu-Thuvayal
• Kondai-Kadalai-Kuzhambu
• Pala-Kottai-Varuval
• Vegetable Biriyani
• Kathirikai-Kara Kuzhambu
• Urrulai-Mochai Gravy
• Ennai-Kathirikai-Varuval
• Vendakkai Morkuzhambu

Snacks

Andhra Pradesh & Telangana

• Bajji
• Ponganalu
• Kaarapoosa
• Boonda
• Gaare
• Murukullu
• Maramaraalu
• Senagala Talimpu
• Guggillu
• Namkeen

Karnataka

• Mysore Bonda
• Murukku
• Nuchchina Unde
• Khaara Mandakki
• Nargis Mandakki
• Kodubale
• Aalugadde Bonda
• Menasin kai bajji
• Baaley Kai Bajji
• Capsicum Bonda
• BaaLaka
• Chigali
• Kaalu kadabu
• Chattituttu

Kerala

• Sukhiyan
• Unniyappam
• Vazhakumbu Cutlet
• Achappam
• Kerala Style Beef Cutlets
• Erachi Pathiri

Tamil Nadu

• Muttai Parota
• Karidosai
• Kaldosai
• Jigarthanda
• Paruthipal
• Santhakai (Rice Noodles)
• Oputtu
• Kola Urundai (Meatballs),
• Thengai Paal
• Ulundu Kali
• Ragi Puttumavu
• Arisi Puttumavu
• Vazhaipoo Poriyal
• Paniyaram
• Ragi Pakoda
• Paal Parpi
• Kadalai Urundai
• Inippu Appam
• Pori Urundai
• Paal-Kozhukattai

Dinner

The Lunch And Dinner Menus Are Similar

Desserts

Andhra Pradesh & Telangana

• Sheer Khurma
• Khubani Ka Meetha
• Kajja
• Sakinalu
• Gil-E-Firdaus
• Pootharekulu
• Kajji Kai
• Sunnundallu
• Poornalu
• Pongali
• Payasam
• Chakodi
• Gavvalu
• Jeedilu
• Vennappalu

Karnataka

• Rava Kesari
• Kashi Halwa
• Mysore Pak
• Baked Nippattu
• Huggi
• Ginnu
• Kajjaya
• Unde
• Kadabu
• Karjikaayi
• Dharwad Pedha
• Damrottu
• Kunda
• Senige Huggi
• Hayagreeva
• Paramanna
• Mamu Puri
• Maaldi
• Kaaraa chevu

Kerala

• Ada Pradhaman
• Chakka Pradhaman
• Vishu Kanji
• Mambazha Pradhaman
• Godhambu Ada
• Madakku San
• Paal Pidi
• Chatti Pathiri
• Rava Laddu
• Parippu Payasam
• Palada Payasam
• Mutta Maala
• Bonda (made with banana)
• Banana Halwa

Tamil Nadu

• Asoka Halwa
• Muttasu
• Godhumai Halwa
• Kovilpatti Kadalai Mittai
• Tirunelveli Halwa

Drinks

Tea, Coffee, fresh juices and coconut water are the most commonly found drinks in the Southern regions of India, but there are some typical favorites as well.

Andhra Pradesh & Telangana

• Menthi Majjiga
• Pachchi Pulusu
• Falooda

Karnataka

• Ellu Juice
• Sonti
• Ragi Malt
• Appe Kayi Saaru
• Masala Tea
• Masale Majjige
• Bellada Panaka

Kerala

• Nannari Sharbath
• Watermelon Juice with Jaggery
• Morum Vellam

Tamil Nadu

• Jigartanda
• Neer More
• Panagam
• Saathukudi juice

Holiday Menus

Since the region is quite diverse the holiday menus vary a lot as well. Ugadi is one of the most important festivals in Andhra Pradesh & Telangana. It is celebrated by enjoying Abbattu. In Kerala, Onam is celebrated with much fanfare where locals enjoy a 26-part meal consisting of Puliyinchi, Aviyal, Payasam, Thoran and so much more. In Tamil Nadu, Pongal is not just the name of the festival, but an auspicious delicacy as well. Kannadigas call their festive food Habbada Adige and includes items like Bhajji, Mosaru, Palya, Gojju, and so on.

Most Popular Dishes

It is really difficult to pull out only a few dishes from the huge selection of food that South India has to offer. But, Medu Vada, Plain & Masala Dosa, Coconut Chutney, Sambhar, Rassam, and Idli are some of the dishes that have been widely accepted by the people, and for some even represent the complete South Indian cuisine. Payasam, Mysore Pak, and Jigarthanda have also amassed a lot of popularity.

Most Used Ingredients

• Mustard Seeds
• Coconut
• Curry Leaves
• Red Chilies
• Rice
• Tamarind

Traveling Foodie – What to eat when you travel to South India

Street Food

South Indian Cuisine has a lot of items that can be cooked quickly and that is why they have become very popular street food items. So, do try the numerous types of dosas available there. Bhath is also a crowd favorite as is Jigarthanda.

Restaurant Food

Most of the dishes are not easily available in the restaurants because they are only cooked in kitchens at home. But, there are many delicacies like the Hyderabadi Biryani, Beef Fry, Vegetable Stew and more complex and popular dishes that you can try at a restaurant.

South Indian Cuisine is an ocean of options. The ones listed here are just the tip of the iceberg. The food preparations change not only over state boundaries, but a wide variety of foods can be seen within states as well. It is not easy to describe what South Indian cuisine is all about, but the items listed here are a good head start for a journey towards understanding this complex and rich cuisine.

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Are you from South India? Maybe you visited there? Please feel free to comment and add your own thoughts on South Indian ethnic food.

Hina Rana

West Asian Cuisine & Ethnic Food Facts and History

Asia is a large continent that houses a large number of countries that offer a wildly diverse spread of food. So, it has been divided into somewhat similar regions and West Asia is one of them.

 

 

The countries in West Asia consist of Armenia, Azerbaijan, Bahrain, Georgia, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestinian Territories, Qatar, Saudi Arabia, Syria, Turkey, UAE, and Yemen. So, in a way this is the whole of Near East and the Middle East barring Egypt.

Now, as far as the cuisine is concerned, there cuisine is known for its earthy flavors and the lip smacking preparations like shawarma and kebabs that are relished by people across the globe.

West Asian Cuisine Facts & History

• It is one of the oldest cuisines in the World and is as rich as the heritage behind it.
• The cuisine is heavily influenced by European and South Asian Cuisines because of this being a budy trade route.
• With Arabic being a more or less common language, you will find Arabic names for most of the dishes.
• There are differences in the region with regards to the ingredients they use. While the Iraqi, Persian, and Gulf countries use a lot of meat, rice and Indian spices in their food, the Mediterranean cuisine uses huge amounts of grains, pulses, nuts, fresh herbs, and citrus fruits.
• Contrary to popular belief, West Asian food is actually healthy with most of it being baked, grilled and cooked in olive oil.
• West Asian cooking is more instinctive, whether it is with the measure of the spices or the cuts of meats or vegetables.
• Coffee and sweet pastries are also very prevalent in this region

West Asian Cuisine Menu

Breakfast

The breakfast items in the West Asian cuisine are varied and delectable.

Fatayeh Jebner

One of the most popular pastry items in region is Fatayeh Jebner or Arabic cheese pies. You can easily find them in local bakeries, school cafeterias or neighborhood cafes. They make for a good breakfast item as much as they are a good evening snack. The pastry dough is filled with any salty cheese with the most commonly used are akkawi, kashkaval, and cheddar. Nigella seeds, cilantro, mint, or any other flavoring may be added to add another layer of flavor.

Shakshuka

A very popular breakfast in West Asia, Shakshuka is as simple as it is tasty. It is an egg dish that is eaten with bread and is made by cooking eggs in a rich tomato sauce.

Kibbeh Meat Pie

A Lebanese delicacy, this one uses extra lean ground sirloin, along with pine nuts, cinnamon, lean lamb or beef, and black pepper. This can be stored for days and warmed up whenever needed.

Mutabbaq

This is a stuffed pancake that is very popular breakfast item in Yemen and Saudi Arabia.

Khachapuri

No trip to the Republic of Georgia is complete without eating this freshly prepared cheese filled breakfast staple.

 

 

Lunch

Khoresht Bemiah

This is a Persian dish that cannot be found easily outside of West Asia. This is essentially a meat stew with lots of okra added to it. The recipe uses a lot of tomatoes and lemon juice. It is easy to make and is a true delight.

Kabsa

This Arabic delicacy can be made from anything from chicken, to goat, to fish. It uses eggs, tomatoes, long grain rice and baharat spice among other things. It is garnished with pine nuts and herbs before serving.

Sayadieh

This is a Syrian fish dish. A seared piece of fish is served with spiced rice and caramelized onions.

Fesenjan Ba Ordak

A rare combination of duck and pomegranate seeds along with walnuts, this is a Persian delicacy that can only be found in homes.

Plov

This is the most popular dish in Azerbaijan and can be made with mutton, dried fruits, or any other ingredient combined with rice.

Koftas and Kebabs

Spiced meat is eaten throughout West Asia in different form. It can be minced to form meatballs or koftas or grilled on low heat to make kebabs.

Snacks

Sfeeha

These are delectable Lebanese meat pies that can be eaten at any time of the day, but make for a great tea time snack. This is a pastry dough that is filled with mince beef and spices like cinnamon, cardamom, Tahini, mint, labaneh, and so on.

Falafel Sandwich

This is not only a favorite in the West Asian region, but all across the world. It basically contains fried chickpeas, pita bread, hummus, salad and tahini sauce. They are a readily available hand held snack that is available at every corner.

Shawarma Sandwich/ Turkish Doner Kebab

This is another sandwich that has made its name across the globe. Shwarma is basically grilled meat basted in its own fat for long hours that is served in a bread with sauce. It is generally made with lamb, but they can be made with chicken as well.

Machboos

This can be easily called the national dish of Bahrain. It is basically rice topped with any kind of meat or even tomato sauce.

Green Almond Stew

You can find this this dish prepared in home across Jordan and in some parts of Turkey as well. The exotic dish uses green almond and minced lamb meat, but it can be substituted with any other meat of choice.

Dinner

There is no strict distinction between dishes for lunch and dinner and they can be eaten interchangeably.

Desserts

Desserts of West Asia are one of the richest and most sinful desserts you will ever find. During Ramadan, there is an abundance of desserts of all shapes, sizes and sugar content. The most famous one include:

Baklava

Baklava is not just one dessert, but it can be made in many ways and each country in West Asia has a version of their own. The most popular of them all is the Turkish baklava that is made out of filo pastry sheets, butter, sugar, and pistachios or walnuts.

Maamoul

To the uninitiated, Maamoul can be best described as a stuffed cookie. This is made from semolina, potato starch, butter, cinnamon, walnuts, pistachios and of course, sugar. Special molds are used to give maamoul its signature shape.

Turkish Delight

This is a popular family of confections that uses dates, hazelnuts, pistachios, and varied ingredients that are held together by gel of starch.

Sfouf

Made from semolina, sugar, pine nuts and turmeric, this cake-like dessert is a very popular item in Lebanon and other parts of West Asia.

Mullahabieh

This is a milk pudding, variants of which can be found throughout West Asia

Drinks

Turkish coffee/ Syrian Coffee

It has to be one of the most well-known beverages found in the region. It is dark roasted and ground really fine. It is sometimes flavored with cardamom and sugar is served on the side. It is consumed like espresso in small cups.

Tea

It is a hugely popular drink in the region and is consumed after almost every meal. Samovars can be easily found in Persian households that are used to boil water to steep tea.

Sharbateh Sekanjebin

A popular Iranian refresher, it is made from lemon and mint leaves.

Sharbateh Albaloo

This is another Persian drink that is made from sour cherries of the same name.

 

 

Holiday Menus

The holiday menu is also pretty similar to the regular menu in West Asia. There are a lot of desserts and meat dishes. Some of them are:

Dolma

Dolma is Stuffed Grape Leaves. Minced meat or vegetables are mixed with spices and rice and then rolled in grape leaves. An exotic dish, this one is a Syrian and Iranian favorite.

Tsal-Tsul

An Armenian delight, which is made with eggs, sour cream, sugar and lots of butter. This is very close to a baklava and can be found in any Armenian celebration. Of course, there is one or the other version of Baklava that can be found in any West Asian holiday menu.

Kuku-Ye Sebzeh

This can be best described as an omelet made with herbs and is served with bread, rice or yogurt. This is part of Nawroz or the Persian New Year menu.

Most Popular Dishes

Shwarma, falafel and kebabs have to be the most popular dishes from the region. The choice of meat is lamb, but they can be made from beef or chicken as well. Breads like pita have become hugely popular in the world as well as have the side dishes from the region. These include hummus, baba ghannoush, and taboulleh.

Most Used Ingredients

• The most used ingredients in Wes Asian cuisine include:

• Meats – it can be lamb, beef, chicken or fish
• Spices – Cardamom, cinnamon, and other warm spices
• Chickpeas
• Cheese
• Olive Oil
• Nuts

Traveling Foodie – What to eat when you travel to West Asia

If you get a chance to travel to the West Asia region, you have to try:

• Kebabs – any and all kinds
• Hummus
• Baklava
• Local cheeses and breads (differ from country to country)
• Falafel
• Shawarma
• Dolma
• Plov
• Coffee

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Are you from West Asia? Maybe you visited there? Please feel free to comment and add your own thoughts on West Asian ethnic food.

Ali Rouhani

Top 10 Most Popular Chinese Ethnic Dishes

Chinese cuisine and its traditional dishes can be found all across the globe as it is one of the most beloved types of cuisine available to the general population. What makes it tasty and attractive is that it has unique tastes and flairs, it has amazing presentation and its aroma is always pleasing. Plus, you will always get a whole lot of food no matter where you order it. With this in mind, here are the top ten Chinese dishes that are absolutely loved.

Chow Mein: A Healthy and Delicious Noodle Dish

This is an incredibly healthy dish that is extremely popular both in the China provinces and throughout the world. It is a noodle dish that is stir-friend and is known to have many different versions due to the various ingredients that can be paired with it. The noodles are deep fried so that they turn a golden yellow and they are then paired with onions, celery and meat. You will most often find the meat to be either pork, chicken, beef or shrimp. Check out a recipe here.
 

 

Peking Roasted Duck: A National Dish With a Persuasive Taste

Is considered to be a national dish of China and is famous for its savory thin and crispy skin. It is sliced and eaten with soy and mashed garlic, on pancakes or in sweet bean sauce. Because of its famous nature, restaurants in Beijing actually have some of their own farms for the ducks because of how exclusive and delicious it is. As with any poultry, it is plucked, the entrails are removed and then it is cooked evenly in a large oven. Check out a recipe here.

 
Bejing duck chinese food recipe

 

Won Ton Soup: Soup Mixed With Dumplings

 
This dish is incredibly versatile and has been around since the Tang Dynasty. The Won Tons look similar to Italian tortellini and are boiled and served in a soup. They are filled with either minced pork or diced shrimp and are on occasion deep friend. If it is being served in a soup, it may also be served with vegetables and green onions. It can be quite easy to get these mixed up with dumplings as they look similar, however the cooking preparations are quite dissimilar. Check out a recipe here.

 

wonton chinese soup recipe

 

Dumplings: Globally Popular

These have been around for over 1,800 years and are widely popular in the Northern regions of China. They are typically eaten during festivals but can be eaten at other times too. They are made out of a thin piece of flour that is then stuffed with either crushed meat and chopped vegetables. Diced shrimp, boiled chicken, beef, minced pork and ground meat is served with a sauce. Check out a recipe here.

 
Chinese Dumplings Recipe Food
 

Ma Po Tofu: A Spicy Delicacy

 
This is a famous Sichuan cuisine dish that derives its spicy and hot taste from the pepper powder that is used as a condiment on the ground beef that makes up the sauce portion of the dish. The ground beef is paired with creamy tofu and chopped up green onions. It is an extremely hot dish that takes on a distinct taste, so if you’re not into spicy, then this dish is not for you. Check out a recipe here.
 
mapo-tofu-chinese food recipe
 


Spring Rolls: Sweet, Savory and Golden

 

These are well known pretty much across the globe with their cylindrical shapes and sweet and sour sauce side. They are made out of flour and oil and are filled with vegetables such as sprouts and meat such as chicken or shrimp. These can be made to be either sweet, savory or spicy and are known to have a golden yellow color to them. They are prominent in the Jiangsu, Hong Kong, Shanghai and Fujian regions. Check out a recipe here.

 
 spring-rolls-chinese food recipe
 

Gong Bao Chicken: Specialty Style Diced Chicken Dish

 
If you are looking for a dish that mixes peanuts in with sour-sauces and diced pork, then this is what you will want to try. It’s not too spicy and it is quite a famous and well loved dish. It mixes either diced chicken or diced pork with dried chili peppers, friend peanuts and mixed vegetables. If you’re looking for a healthy and filling dish, this is it! Check out a recipe here.

 
gung bao chicken chinese recipe

 


Sweet and Sour Pork: A Bright Orange Comfort Food

 

This dish is known for its bright orange-red color and its delicious sweet and sour taste. Pork is the most common filling, but there are other variations that fill the breaded ball with beef, chicken or pork ribs. This dish is the type that packs in the pleasant aroma, bright attractive colors and sweet tasting ingredients. It originated from the Zhejiang region but has now spread throughout the world as a beloved dish. Check out a recipe here.

Sweet+and+Sour+Pork+Chinese food recipe

 

Egg Fried Rice: A Light Spongy Dish

 

Egg-fried rice is an incredibly simple dish as it is mainly made up of rice, eggs, onions and vegetables such as carrots and peas. It is a nourishing dish that is light and can be easily digested, so it is great for individuals who do not like eating heavy meals. By adding in turmeric and paprika, you can give it a bright yellow color that you would normally see from fried rice. Less water is used in cooking the rice so that it does not get all mushy and the eggs are fluffed for presentation. Check out a recipe here.
 
egg fried rice chinese recipe

 

Fried Shrimp: A Delicious Light Dish

This is another traditionally light dish that is served as a healthy, delicious alternative to all of the other spicy choices. The dish is incredibly easy to make as it only requires shrimp, cashews and some mixed vegetables. If you have hard shrimp, rolling them in flour can soften them up and the cashews should be fried until they become golden brown. Check out a recipe here.
 
chichi-shrimp-chinese food recipe
 
Keep in mind though that all of these dishes can be made the authentic way or they can be modified to suit your taste palette.