Food and travel are two sides of the same coin. A new world exposes a traveler to a gamut of new experiences for the taste buds. And, then there are foodies, that travel far and wide to experiment with their food. No matter which side you fall on, this is our curated list of World Cuisines that will offer an interesting palate:
South Africa has two distinct kitchens – the indigenous and the Colonial.
The most celebrated of the indigenous cuisine, that you may want to try, is the fermented ‘Pap’ – a fluffy maize porridge, with a side of a meat stew. If you are an enthusiast of exotic meats, this is your dream destination. Be it ostrich, zebra, crocodile or antelope, you can taste it all in this country. South Africans love their ‘Braai’ (barbeque) and ‘Biltong’ (dried meat).
Cape Dutch is a well-known variety of Settler cuisine, influenced by the slaves brought from Bengal, Malaysia and Java, into the country by the Dutch East India company. The three dishes that stand out are the ‘Droewors’ – dried sausages of pork or veal, ‘Bobotie’ – a tangy, spicy minced meat preparation with an egg-based topping of Cape Malay origin, and the ‘Bunny Chow’ – a hollowed out bread filled with curry, of the Indian community in Durban.
Greece is the paradise for Mediterranean cuisine, with dashes of Italian cuisine thrown in. Olive oil is a pivotal element, along with vegetables, grains, fish, wine, and meat. Greek food uses a larger range of herbs compared to Mediterranean – including oregano, mint, basil, thyme and fennel.
A cheese enthusiast can get an astonishing variety in the country – the most well-known being Feta.
A must try is also the range of ‘pita’s – different fillings wrapped in Filo pastry. ‘Chortopita’ for the veggies and ‘Kreotopita’ for the meat eaters are in the recommended list.
The Greeks are best known for retaining original flavors with minimal processing. So, Greek salads are freshening for the palate.
Souvlaki (grilled, skewered meat), Moussaka (oven-baked, layered dish with meat and eggplant) and Baklava (a layered Filo pastry filled with nuts and drenched in honey) are perhaps the most popular of the Greek cuisine, of course.
India has recently seen a surge of Japanese eateries around the country. Be it sushi or miso soup, Indians have started developing a palate for Japanese food. But, like many cuisines that India adopts, what we get in India is possibly a deeply modified version of the original.
Japan’s cuisine is based on sticky rice, raw (seasoned) or grilled fish and other seafood, pickled vegetables and broth.
The Japanese take food presentation to a level of art. Sushi, Sashimi and the likes, that we now get in India, are the tip of the iceberg. A traditional meal has one soup and three sides. The famous dishes that deserve a trial are Yakimono (grilled or pan fried meat/fish), Tempura battered seafood, Suimono (soups, generally clear and light) and Shojin-ryori (the only pure vegetarian dish of Japan, possibly).
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