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TASTING GHENT
The medieval Belgian port city is as famous for its Gothic
architecture
as its rich culinary history
BELGIAN DARK CHOCOLATE
To
savour Belgian chocolate is an art. Here's the trick: close your eyes, think
of
nothing but chocolate (really, how difficult is that?), pay attention to the
taste,
and
let it overwhelm your senses; finally finish by licking your fingers.
You
aren't a true chocolate aficionado until you have had your first bite of
Belgian
praline. Nowhere else in the world will you find such a great variety
of
unusual, delicious flavours and combinations. From classic melt-in-mouth
pralines
to bold as well as sophisticated interpretations with exotic flavours,
the
chocolatiers in Ghent are the true trendsetters in taste and design.
There's
a lot more to do for chocolate lovers in Ghent. You can visit chocolate
museums,
go for chocolate routes and walks to tastings with chocolatiers,
who
are passionate about their craft. Try some fun flavours like cinnamon,
lemon, ginger or chilli pepper at
Chocolaterie Van Hoorebeke, at
Sint-Baafsplein
15 or Jan Breydelstraat 1.
PUNGENT MUSTARD
Some
hate it, some love it Ghent mustard with its strong piquancy can set
your
mouth on fire! But after the initial sharp shock, you tend to crave its
distinct
flavour. Located in the heart of the city at Groentenmarkt 3,
Tierenteyn
Verlent, produces arguably the best preservative-free mustard
in Ghent for over two cen turies (since 1790
without the slightest change
in its
taste). The produce here is never more than three days old.
What
you see is barrels filled with freshly-prepared mustard. Pick one of
the
signature stone jars or glass bottles in your preferable size (price ranging
from
1.80 to 8.80 euros, depending on the size of the bottle) and get your
mustard
skilfully ladled in it. Ghent mustard makes for a great souvenir for
yourself
as well as your food ie loved ones back home. It goes well with
everything
different varieties of cheese to meat platter and, of course, beer.
Yes, you heard it right. Almost anything is
edible with a dab of Ghent
mustard on it!
GANDA HAM
Ham
available in Ghent epitomises rural Belgian cooking. You'll see it as a
main
in gredient in most dishes made out of artisanal local produce. When
on a
food tour in Ghent, you can't miss out on sampling popular Ganda hams
(Ganda
is the Old Celtic name for Ghent) at the Het Groot Vleeshuis, housed
in the
old meat market.The Great Butchers' Hall dates back to the 15th century
and knows all the trciks to whetting your
appetite. Ganda hams are dry, cured
and aged from anywhere between nine to 14
months. Cooked ham is a lot
more
juicy, thick and full of flavour as compared to the thin, dried variety.
To
make it even more appetising, pair it with spicy Ghent mustard.
FOR THE LOVE OF BEER
Beer
flows as strongly through the arteries of every local as water along this
medieval
city's canals and rivers. If beer is your favourite tipple, Ghent would
be
your paradise. There are bars dedicated to beer drinking, classic pubs,
beer-cafes,
and chic minimalist clubs flaunting beer menus that would take
a
lifetime to drink. But unfortunately, there's just one b e e r brewery in
Ghent
today as opposed to over 100 or even 500 in the 17th century.
Gruut
Brewery, located at Grote Huidevettershoek 10, right in the heart of
the
city, is known for its hop-free beer with a distinct character. Beers here
are
brewed with local herbs like mugwort, ground ivy, sweet gale, yarrow,
and
heather for bittering, and exotic spices like aniseed, ginger, nutmeg and
cinnamon. Don't forget to pick up some
quirky cardboard coasters.
NOSE-SHAPED CUBERDONS
If you
happen to come across fancy bicycle-supported carts filled with sugary
violet delights amid the buzzing area of
Groentenmarkt, halt! Buy a small
pack
of cuberdons worth 5 euros. A popular Belgian speciality, these
cone-shaped,
jelly-like candies are called cuberdons or neuzeke, the Dutch
word
for little noses; and have a secret recipe that dates back to the 19th
century.
With a main ingredient of raspberry syrup, they are soft centred,
with a
firm shell on the outside. Be prepared for an instant sugar rush once
they
burst in your mouth. Like the traditional Ghent mustard, these unique
noses
aren't exported and you must visit Ghent to get a taste of them.
If you
are planning to get some back home, make sure you consume them
within
three weeks of making, or else their surface starts to crystallise.
WAFFLE LAND
If
waffles are your weakness, don't leave the Flemish city without sampling
a
homebaked warm waffle. Belgium's classic Ghent waffles are crisp on the
outside
and airy on the inside (literally even the ones with a micro appetite
can easily gobble up two to three king-sized
portions); and are to be had with
a
sprinkle of snowy, powdered sugar. These waffles don't need a mask of
maple
syrup for that extra dollop of sweetness. They are pure happiness in
their
crisp, plain form. If you fancy a waffle meal though, go a step further...
try
one with a dol lop of whipped cream and freshly-sliced strawberries,
or
even Belgium-special dark chocolate. One of the most well-known places
to
have waffle is Max, Goudenleeuwplein 3, a shop almost 200 years old
(opened
in 1839 to be precise), famous for their apple fritters and Brussels Waffle.
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shikha
shah
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TL6DEC15
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