Taste the Best in Town
Apfelstrudel
Wiener Apfelstrudel (apple strudel) served with icing sugar and Viennese coffee.
Lo strudel, štrudl, štrudla, and štrukli – these are the names given by our neighbours in Italy, Slovenia, Slovakia, and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German ‘strudel’. That shows just how famous the Viennese Apfelstrudel has become. But it’s all too easily forgotten that this fine pastry once travelled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!
Country – Austria
Courtesy – Austrian National Tourist Office.
The 'Literary Stew'
The traditional Irish stew is a classic preparation of mutton or lamb, carrots, potatoes, and onions being simmered on heat for an hour. This warming dish was a favourite of Jonathan Swift and Sean O’Cassey, and was mentioned in the writings of James Joyce – all Irish writers due to which it gets its nickname – Literary stew. This native stew dates back to the 1770s and is honest and hearty just like its home town – Dublin. It is best served with a side of traditional Irish soda bread.
Country – Ireland
Shakshuka
Some food aficionados believe that shakshuka originated in Yemen, while others say it came from the Ottoman Empire. In Israel, it is known that this hearty dish was brought over from northeast African cultures, more specifically the Lybian-Tunisian region. Shakshuka is a versatile dish, traditionally made with eggs poached in a sauce of tomatoes, peppers (sweet and spicy) and vegetables, often spiced with cumin and topped off with freshly cut herbs. Today, in Israel you can find variations made with spinach ad cream, chickpeas and kale, zucchini, dill and feta, or any other combination to match your palette. No matter the origin or the variation, shakshuka is a household favourite.
Country – Israel
Portuguese Egg Tart
This desert originated in a monastery in Portugal 200 years ago. The British entrepreneur Andrew Stow popularised this tempting treat by modifying Portugal’s pastel de nata to give it a Macanese twist and flavour. While similar to other egg tarts in shape, these pastries have cinnamon, lemon zest and sugar added to their custard fillings, resulting in their blistered, crème brûlée-like finish that appears after being baked in the oven. Even richer than its Cantonese counterpart, the smooth and creamy custard is housed in a pastry shell that’s indulgently crisp and flakey.
Country – Macao
Pad Thai
It is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country’s cuisine.It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are fried in a wok. Once the dish is completed it is tossed in pad thai sauce, which gives the dish its signature tangy salty flavour, with a hint of sweetness.
Country – Thailand
Cream Tea
Conventionally eaten in the South West of England, cream tea is a form of afternoon tea involving a combination of scones, clotted cream and jam. According to tradition, the scone of a Devon cream tea should be split in half, with clotted cream covering both sides and strawberry jam on top.
Country – Britain
Bremer Klaben
The Bremer Klaben (Bremer Christmas Cake) is a delicious part of cultural history that you simply must try. Anyone who wants to truly experience Bremer Christmas Cake should really go to one of the oldest and most beloved Christmas markets of Germany. It is a traditional German Christmas bread with dried fruits and almonds. It is a rich holiday bread and the lesser-known sibling of Dresdner Stollen. Just like Stollen, it is studded with candied and/or dried fruit and nuts. Its processing or preparation takes place around the city of Bremen, in the north of Germany.
Country – Germany
Paella
The origins of Paella date back to the 15th century, when the peasants were looking to make a simple dish with the ingredients they had on hand. It is cooked in a specific pan (called a paellera or paella). The main ingredient is rice and there are many varieties to enjoy. The most traditional Valencian paella always includes chicken, rabbit, garrofó (a local haricot bean), saffron and olive oil. Here’s a tip for choosing the best paella – they are traditionally cooked over a wood fire. Enjoy this meal as a tapa (small serving) with a drink or during your family get-together, the choice is yours and the best flavours are guaranteed always.
Country – Spain
Dholl Puri
It is a type of Indian flatbread that has become an important part of the cuisine of Mauritius. Indentured labours from India brought many recipes like dhal puri to the island. Although a puri in itself is a fried unleavened bread, the dhal puri is closer to a paratha than a puri, as it is pan-cooked to perfection and stuffed with a savoury and delicious dhal mixture. This flatbread is a great way of enjoying a dish that is the perfect side for all sorts of curries, from chicken to fish.
Country – Mauritius
The Monegasque Fougasse
Fougasse is a classic of Monegasque gastronomy, popular at Christmas. Fougasse is a pastry, decorated in the colours of the Monegasque flag, using red and white sugared aniseed. This festive dish is iconic in Monaco and was served at two important events. On the occasion of the 50th birthday of Prince Rainier III and the 10th anniversary of the accession of H.S.H. Prince Albert II of Monaco, when a showpiece made of fougasses and a giant fougasse were handed out to the people of Monaco, in the Place du Palais.
Country – Monaco
Butter Chicken
It is mouth-watering, tender chicken, cooked in a spiced tomato sauce. It’s traditionally cooked in a tandoor, but may be grilled, roasted or pan-fried in less authentic preparations. The gravy is cooked with fresh tomatoes, garlic, and cardamom down into a bright red pulp. This pulp is then pureed after cooling. Then heavy cream and butter is added with various spices, and to give it a more creamy taste, Khoa (dried whole milk) is added. This dish tastes best with garlic naan (a flat bread) or with rice.
Country – India
Nasi Goreng
The idea of this cuisine is actually to avoid food waste because, originally, the rice for the dish is leftovers from dinner or lunch. The taste of this cuisine is typically a mix between sweet, savoury and a little bit of spicy. There are many types of topping for Nasi Goreng; for instance, shredded chicken, sausage or fish. No matter what the topping, usually the dish will be served along with slices of cucumber and egg.
Country – Indonesia