EAT LIKE THE LOCALS
There is no
better way to learn about the culture of a place than through it's local
cuisine...
HUNGARY
Old-style dishes are mostly attentive around meats, pork in
particular, seasonal vegetables, fresh bread, cheese and honey .However,
there's one thing that Hungarian cuisine is known for i.e.the substantial use
of paprika. At a market you would come across peppers in an extensive variety
of colours, shapes and flavours running the gamut from the sweet tomato
paprika, mild apple pepper to the deadly cherry chilli. The most iconic
traditional main courses are chicken paprikás, stuffed cabbage and stuffed
peppers, the stews, Foie Gras and pork dishes. Be sure to try the Mangalica
pork and you could also try the lángos; a big piece of fried dough topped with
garlic, sour cream or cheese. Visit a bakery or a cafe and try the strudel and
the cakes with a cup of tea.
ISRAEL
Famed as the land of milk and honey , Israel has such amazing
food that it starts right from Breakfast replete with an abundance of Yemenite
style Jakhnun which is basically a fat laden pastry baked overnight to the
Shakshuka with its three mandatory ingredients of tomatoes, hot sauce and eggs!
Falafel and Shawarma are synonymous with Israeli food and the Laffa basically a
flatbread sandwich with stir fried steak strips and flame roasted eggplants is
hugely popular. Pita in Israel is a mainstay of the way Israelis eat.Not to be
missed is the chewy , sweetish Jerusalem Bagel and the golden, warm and
sinfully rich `Bourekas'. Ptitim...the Israeli couscous is great with some of
the best fish dishes the Jewish communities are famed for. And do not leave
without trying the many types of bread and certainly the Israeli jelly
doughnuts.
GERMANY
Relax; grab a glass of Glühwein (the famous hot spiced wine) in
winters or just some Riesling any time of the year. For a bite, endorsements go
all out for a large bowl of `Schupfnudeln', these potato dumplings are doused
in crèmefraiche, sauerkraut, pepper, fresh herbs, and onions, and are a perfect
therapy to a cold winter day! Besides there are also Flammekueche (An Alsatian
and German dish, which looks quite like a pizza) and local specialties like
some countless cheeses, sausages, schnitzel, pork knuckles, meatballs and
special chocolate rum balls. The fish on a stick..somewhat like a whole fish
cooked on a stick is extremely popular and then of course there is always
currywurst!
SINGAPORE
A visit to Singapore is incomplete without paying a visit to the
Hawker Centre. You can sample authentic local favourites without forking out
too much moolah (plus that is where the locals eat). Recommendations go all out
for the huge tumblers of refreshing and sweet sugar cane juice and chai tow
kway (fried carrot cake). Recommendations go all out for the congee, Laksa and
the famed `Kaya toast' with half boiled egg...amazingly decadent.`Milo
Dinosaur' an icy malted drink is another must try .
LOUISIANA
The rich intricate Creole cuisine of New Orleans and the homey ,
country-style Cajun cuisines of Acadiana (French Louisiana) depend profoundly
on many ingredients that are made and grown ingeniously . Cajun dishes are more
likely to feature ingredients from the country , like crawfish and are spicy .
Jambalaya, a one-pot dish with meat, vegetables, rice and stock, is strictly a
Creole dish. Getting your morning beignets at `Cafe du Monde' is a prized
ritual in New Orleans. A New Orleans coffee uses chicory , so it has an
exceptional taste and is a must have with the beignet.The Poboys (there are
numerous kinds, not just seafood) and Muffalettas, are just a few of the
examples of must try food here.Remember to tummy up to the bar by the
Mississippi for bourbon and oysters that come inexpensive by the dozen! New
Orleans has very tranquil licensing and it is permissible to drink in the
street, so do try that at famed Bourbon street.
Rupali Dean is a Delhi-based food writer
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