Exotic Foods

Italian Pizza 

Italian Pizza or Pizza is one the most popular foods in the world. It is sold at a variety of restaurants, including pizzerias, restaurants, via delivery and as street food. In Italy, Pizza served in a restaurant is presented unsliced, which is eaten with a knife and fork. However, it is typically cut into slices to be eaten while held in the hand. It is also sold in grocery stores in a variety of forms, including frozen or as kits, which are then cooked using a home oven.

The term Pizza was first recorded in AD 997 in a Latin manuscript from the southern Italian town of Gaeta, Lazio. Often, Raffaele Esposito is credited for creating the modern Pizza in Naples. In 2009, Neapolitan Pizza was registered with the EU as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan Pizza was included on UNESCO's list of intangible cultural heritage.

Preparation: Italian Pizza

(Video: Courtesy Emma's  Goodies)

Indian Uttappa

Uttappa or Uttappam is a type of Dosa from South India. Unlike a typical crisp and crepe-like Dosa, a Uttapam is thicker, with toppings. The term Uttappa is derived from  Tamil words 'appam' and 'utthia,' which means 'poured appam,' since appam is cooked in a round-bottom pan while utthia-appam is cooked on a flat skillet. Although it is similar to a Dosa, it has more vegetables and takes a longer time to prepare. It is popular in South India, mainly in Karnataka, Kerala and Tamil Nadu. However, the delicacy is available in all South Indian restaurants across India and also abroad.

Ancient Tamil literature mentions Uttappa by name. The classic breakfast of Tamil residents consists of Idli, Dosas or Uttappams, which are mostly accompanied by Sambar and Chutney.

Preparation: Indian Uttappa

(Video: Courtesy Hebbars Kitchen)

Exotic Foods

English Trifle

Trifle, a type of English dessert, is made by stacking layers of sponge cake, fruits, and whipped cream in a glass dish. The sponge cake is soaked in sherry before stacking into a Trifle. Different ingredients can be added to a Trifle, such as chocolate or fruit jelly.

Trifle finds a mention in English cookbooks from the 1500s. The oldest recipe for Trifle comes from Thomas Dawson's cookbook, "The Good Huswife's Jewel," written in 1585. It was made by cooking cream, ginger, rose water and sugar into a custard. Trifle was originally a dessert made by mixing fruit and cream, but now the word "Trifle" describes a dessert made with cake, cream and fruits. The modern Trifle was invented in the 1750s.

Preparation: Trifle

(Video: Courtesy  Allrecipes)

Indian Gulab Jamun 

A ubiquitous dessert that you find at all Indian weddings, parties and festivals is Gulab Jamun. It is one of the most popular Indian desserts. It is an irresistibly delicious bite-sized donut dunked in a rose and cardamom-infused sugar syrup. 

Gulab  Jamun is a 'rose water berry' sweet confectionery or dessert, which has its origins in the Indian subcontinent. This sweet or mithai is popular in India, Pakistan, Nepal, the Maldives, Bangladesh, and Myanmar. It is also popular in countries with an Indian expat population.

Gulab Jamun is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes recommend dried or powdered milk instead of khoya. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour.

According to culinary historian Michael Krondl, 12th century Manasollasa mentions a recipe for fried fritter balls made of chenna cheese and rice flour and was soaked in cardamom-scented syrup but without the rosewater (gulab) syrup. The 13th century Arab dessert Luqmat al-Qadi is similar in appearance to Gulab Jamun, though it is made of entirely different batter. Perhaps, the only Persian connection is the common use of rosewater syrup. Gulab Jamun emerged in medieval India during the Mughal Empire, blending Persian influence with local influences.

Preparation: Gulab Jamun 

(Video: Courtesy Rajshri Food)

Exotic Foods

Jamaican Chicken Curry

Jamaican dishes have a fragrant blend of spices. For instance, the chicken curry is simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, among other ingredients. This dish is so delicious that you may wish to visit the sunny shores of Jamaica. The ingredients are incredibly important in creating authentic and flavourful Jamaican dishes. 

Ingredients:

Either a whole chicken, cut-up, or leg and thigh quarters is used, though you can easily make this with boneless chicken. It's great with chicken thighs.

Try homemade Jamaican curry powder recipe for outstanding flavour, or use a store-bought blend. 

Additional seasonings include all spice, adobo seasoning, turmeric, thyme, and salt and black pepper. You can use the favourite Jamaican staples. General chicken seasoning is popular.

Vegetables, such as onions, bell peppers or jalapeno peppers and/or Scotch bonnet peppers, carrots, garlic, ginger, green onions, and potatoes are used.

Coconut milk or chicken broth (chicken stock) are used for gravy. Usually, olive oil is used for cooking and a hot sauce is added for taste.

Preparation: Jamaican Chicken Curry

(Video: Courtesy Morris Time Cooking)

Punjabi Chicken Curry

Chicken curry or curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, the UK, and South Africa. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. This Punjabi chicken curry features a thick gravy with a nice spicy flavour that is not too hot. Serve over rice or with chapati or roti.

Ingredients:

Vegetable oil (2 tablespoons), Ghee (clarified butter 2 tablespoons), Cumin seeds (1 teaspoon), Onion, finely chopped (one), garlic, minced (5 flakes), Minced fresh-ginger root (2 tablespoons), Water (1 cup), Small tomato, coarsely chopped (one), Serrano chile pepper, seeded and minced (one), Tomato paste (1 teaspoon), Garam masala (1 tablespoon), Ground turmeric (1 teaspoon), and Salt to taste. Chicken legs, skin removed (8 nos.),  and Chopped fresh cilantro (¼ cup), 

Preparation: Punjabi Chicken Curry 

(Video: Courtesy Shaziya's Recipe)

Exotic Foods

Kabsa, Arabian Rice Dish

Kabsa is regarded as the national dish of Saudi Arabia. It is a rice dish that is infused with aromatic spices cooked along with tender meat, such as chicken, lamb, or goat. The history of Kabsa dates back centuries and is deeply intertwined with Bedouin culinary traditions. Traditionally, it was prepared by nomadic Bedouin tribes of the Arabian Peninsula. They relied on simple ingredients that were readily available: rice, meat (usually lamb or chicken), and a blend of spices. Over time, as their trade routes expanded, they could access new ingredients, which led to the inclusion of a variety of ingredients. Today, each region in Saudi Arabia has its own unique version of kabsa, but despite the differences the essence remains.

The key ingredients and spices used in Kabsa are basmati rice, tomatoes, carrots, onions, garlic, and a blend of spices, including cardamom, cinnamon, cloves and nutmeg. The preparation method involves layering the rice and meat in a pot, allowing them to cook together. Kabsa is traditionally served on a large platter, with the meat placed on top of the fragrant rice. It is often garnished with toasted almonds, raisins and fresh cilantro, adding a delightful contrast of textures and flavours.

Recipe Link: Kabsa

(Video: Courtesy Saudi Food Eman)

India's Lucknowi Biryani 

Biryani is one of the most popular dishes in India. It's difficult to pinpoint the exact origin of the dish. However, according to reliable sources, it originated in Persia, (present day Iran). Different varieties of biryani developed in North India. As per historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) It was a mix of the native spicy rice dishes of South Asia and the Persian polao.

Author Pratibha Karan, who wrote the book, Biryani, is of the opinion that it is of Mughal origin, derived from pilaf varieties brought to the South Asian subcontinent by Arab and Persian traders. Over time, the dish became biryani, due to different methods of cooking "pulao" and "biryani."

Lucknowi variety of Biryani is renowned for its delicate, subtle flavours achieved through a gentle spice blend, tender meat marinated in yogurt and herbs. Its "dum pukht" cooking method, involves sealing the Biryani vessel, in order to retain the aroma by slow-cooking the meat and rice together.

Recipe Link: Lucknowi Biryani 

(Video: Courtesy Vahchef)

Exotic Foods

Casserole: Meat And Vegetable Dish

Originally, casserole recipes consisted of rice that was pounded, pressed and filled with a savoury mixture of meat or sweetbread. In the 1870s, the casserole took on its current form. In the US, a casserole is typically a baked food with pieces of chicken or ground meat, or fish (usually tuna), or beans along with various chopped or canned vegetables, flour, potato, rice or pasta. Cooking casserole in earthenware became less popular in the US in the 1950s when lightweight metal and glass cookware became available

On the other hand, in the UK, Australia and New Zealand, the casserole is typically a dish of meat with vegetables and pasta, and cooked in creamy sauces. In Britain, the terms 'casserole' and 'stew' tend to be used interchangeably. Some distinguish them by the mode of preparation: a stew is cooked on a stove top while a casserole is cooked in an oven.

Recipe Link: Casserole

(Video: Courtesy Marks Home Kitchen)

Goan Meat Stew 

India's western State of Goa, which was under Portuguese rule for around 450 years, is known for its famous cuisine. Rice, seafood, coconut, vegetables, meat, pork, bread and local spices are some of the main ingredients in Goan cuisine. Use of kokum (tamarind) and vinegar is another distinct feature. The cuisine of Goa, though originated in the regional Konkani  style, has had enormous Portuguese influence. The Portuguese introduced cashew nuts, pineapples, guavas, potatoes, and tomatoes from Latin America to Goa. Chillies, introduced by the Portuguese, are the most important aspect of Goan cuisine, though it became highly popular as an important spice for wider Indian cuisine.

Goan Stew is a mixture of chicken, beef, vegetables and macaroni that is simmered in a creamy gravy. It is then flavoured with mild spices, which makes it comforting and perfect for everyday or a special occasion.

Recipe Link: Goan Meat Stew

(Video: Courtesy Click On Goa)

Exotic Foods

Iranian Kabab Koobideh

Iranian Kabab Koobideh is a type of kofta kabab made from ground lamb. The lamb meat is mixed with salt, ground black pepper and grated onions. The name, Koobideh, is derived from the Persian word meaning "to pound," which is the traditional method of preparing the meat. In some parts of Iran, the dish is also known as "koufteh kabab," which originated from the older Persian root, kouftan, which means "to hit." Traditionally, the meat was placed on a flat stone or log, and pounded with a wooden mallet to soften it. The meat is then cooked on a skewer. 

There are two main types of Koobideh. A soft, tender type is served with Iranian flat-bread, such as sangak and lavash, and a juicier type served with rice. Both recipes use the same ingredients, the difference is in the processing of the meat.

The key ingredients of Koobideh are meat, white/yellow onion, salt, and black pepper. However, additional ingredients, such as beef, mutton, chicken, eggs, baking soda, bread crumbs, flour, or other spices, are added as variations. It is necessary to knead the meat mixture to a desired texture. For the softer meat, it should be kneaded at a higher temperature.

Video Link: Kabab Koobideh 

(Video: Courtesy Henrys HowTos)

British Meatballs

British Meatballs or traditionally known as Faggots are made from minced off-cuts and offal, especially pork (including pig's liver and fatty belly meat or bacon), mixed with herbs and bread crumbs. It is popular in South and Mid-Wales, and the English Midlands.

Meatballs became popular mainly due to agricultural workers who left their farms to work in factories and mines of Western England. They are also known as "savoury ducks" in Yorkshire, Lincolnshire and Lancashire.

Essentially, a Meatball consists of minced pork liver and heart, wrapped in bacon, with onion and breadcrumbs. The mixture is shaped by hand into small balls, wrapped with caul fat (the omentum membrane from the pig's abdomen) and baked. Faggots may also be made with beef.

Video Link: British Meatballs

(Video: Courtesy Uncle Matt's Cookery)

Exotic Foods

Arabian Hummus

Hummus is a Middle Eastern dip, spread, or savory dish. Chickpeas are mashed and blended with tahini (condiment made from ground sesame), lemon juice and garlic. This salaciously smooth hummus is best served prettily swirled on a plate, speckled with spices and a gallimaufry of garnishes, which include olive oil, a few whole chickpeas, parsley and paprika.

Multiple different theories and claims of origins  of Hummus exist in various regions of the Middle East, but the earliest mention of it comes from Syria. We find mention of Hummus in a 13th-century cook-book, which is attributed to the Aleppine historian, Ibn al-Adim. Some other cook-books from Cairo, Egypt, in the 14th century have recipes of this dish that resemble ḥummuṣ is bi ṭaḥīna.

The Pita bread's exact origin is unknown. The versatile Middle-Eastern flat-bread is perhaps the oldest bread in existence today. This soft and thin bread provides the basis for a variety of popular Middle-Eastern foods. Around 4000 years ago, the Pita bread was of central importance to Babylonian culture of Mesopotamia, where the earliest-known written records and recipes of bread-making originate.

Video Link: Hummus

(Video: Courtesy Food Mela)

Mexican Tacos  

A traditional Mexican dish, Taco consists of a small hand-sized corn/wheat-based tortilla (round unleavened flat bread made from maize flour) topped with a filling. The tortilla is then folded around the filling. A taco is made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese. It is garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, including lettuce, coriander, onion, tomatoes, and chillis. Taco is  a common Mexican street food.

Taco was a popular food before the arrival of Spanish in Mexico. The indigenous people traditionally ate tacos filled with small fish. One of the oldest mentions of the term, Taco, comes from a cook-book of 1836, Nuevo y Sencillo arte de Cocina, by Antonia Carrillo. Another mention of the word Taco comes from the novel, El hombre de la Situación (1861) by a Mexican writer, Manuel Payno. Tortillas were also known as tlaxcalli and were first made by the indigenous peoples of Mesoamerica before colonization. Tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BC.

Video Link: Taco  /  Tortillas

(Videos: Courtesy Aadis Channel, Natashas Kitchen)

 

Exotic Foods

Hamburger, Icon Of Global American Culture 

Today, a Hamburger or simply Burger is typically associated with fast-food restaurants and diners. However, it is also sold at various other restaurants, including high-end establishments. With many international and regional variations of Burger, some of the largest multinational fast-food chains feature the Burger as one of their core products. For instance, McDonald's Big Mac and Burger King's Whopper, which have become global icons of American culture.

Essentially, a Burger consists of fillings, usually a patty of ground meat, placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments, such as ketchup, mustard, mayonnaise, relish or a special sauce. A Burger patty topped with cheese is called a cheeseburger. In some cultures, a burger is considered a sandwich. 

Although the Burger's origin is unclear, ads of 'hamburger steak sandwiches' were noticed in US newspapers since at least the 1890s. The invention of hamburger is commonly attributed to various individuals, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, Louis Lassen, et al. Some trace the origin of the hamburger to Hamburg in Germany.

Video Link: Hamburger

(Video: Courtesy Epicurious)

Vada Pav or Bombay Burger

Vada Pav is a vegetarian snack that consists of a deep-fried potato dumpling placed inside a bread bun called pav, which is sliced almost in half through the middle. It is generally accompanied with one or more chutneys. It is also called 'Bombay Burger' in keeping with its origins and its resemblance in physical form to a burger.

It was a common snack among textile mill workers in Central Mumbai, erstwhile Bombay. Ashok Vaidya of Dadar is often credited with starting the first Vada Pav stall outside Dadar railway station in 1966. Some sources credit Sudhakar Mhatre who started his business around the same time. One of the earliest kiosks selling Vada Pav is said to be Khidki Vada Pav in Kalyan, a far-flung suburb. 

A boiled potato is mashed and mixed with chopped green chilli and garlic, mustard seeds, asafoetida and turmeric. The mass is then shaped into a ball, dipped into gram flour batter and deep fried.  

Video Link: Vada Pav 

(Video: Courtesy SuperChef)

Exotic Foods

Fish & Chips: UK's National Dish

Often considered the national dish of the UK, fish & chips originated in England in the 19th century. It is a hot dish consisting of battered and fried fish, and served with chips, a cultural and culinary symbol that's instantly recognised as British globally. The dish has gained wide popularity as a common takeaway food in many countries.

The British government safeguarded the supply of fish and chips during World War I and World War II. It was one of the few foods that was not subjected to rationing during the wars, which made the dish widely popular. The tradition of eating fish battered and fried in oil may have been introduced to Britain by the Spanish and Portuguese Jews, who had lived in the Netherlands prior to settling in the country.

The earliest known outlets of fish and chips were set up in London in the 1860s by Eastern European Jewish immigrants Joseph Malin and John Lees in Mossley, Lancashire. Although fish and chips is still a highly popular British dish and also an international favourite, it's not necessarily always the most popular dish that Britons enjoy.

Video Link: Fish & Chips

(Video: Courtesy Cooking Foodie)

Indian Khichdi's Cultural Significance

India does not have an official national dish, because of its diverse cultures, cuisines and ethnic population. However, khichdi is often considered to be India's national dish, because of its cultural significance, Khichdi has been an integral part of Indian cuisine for a long time. Easy to make with only a few ingredients, this simple dish is healthy and easy to digest. Khichdi is a wholesome meal that provides full nourishment to the body.

Twelve Popular Types of Khichdi in India:

They are Gujarati Khichdi and Kadhi, Gujarat; Pongal, Tamil Nadu; Keema Khichdi, Andhra Pradesh; Bihari Khichdi, Bihar; Bajra Khichdi, Rajasthan; Kichuri, West Bengal, Bisi Bele Bhat, Karnataka; Mong Khetchir, Kashmir; Valachi Khichdi, Maharashtra; Amla Khichdi, Uttar Pradesh; Garhwal Khichdi, Uttarakhand; and Khechudi, Odisha.

These different types of Khichdi are from various States in India, and each type has a unique taste and flavour.

Video Link: Khichdi 

(Video: Courtesy Rajshri Food)

Exotic Foods

Australian & Indian Snacks

Vegemite, Australia's No. 1 Spread

Vegemite, an all-Australian symbol of a power breakfast, is the No. 1 spread in the country. It's salty, bitter and packed with vitamins. It was introduced as a spread during wartime when there was a shortage of Marmite. It's now a symbol of Australia that is spread onto toast, added to curries and even churned into ice-cream. Since its invention a century ago in Melbourne, the spread gained such popularity that it was found in nine out of 10 Aussie homes.

The intensely flavoured condiment is so strongly linked to Australian identity that international culinary figures, such as Nigella Lawson and René Redzepi, are driven to cook with Vegemite while visiting the country, and local chefs draw on the flavour in multicultural dishes. 

In addition to brewer's yeast, Vegemite contains concentrated extracts of onion, malt and celery. It is also made up of salt and several different types of Vitamin B (thiamin B1, riboflavin B2, niacin B3 and folate).

Vegemite continues to be Australia's most popular yeast spread, with more than 22 million jars manufactured annually.

Video Link: Vegemite 

(Video: Courtesy Noko's Kitchen)

India's Most Popular Snack

Samosa, a snack introduced from Persia (now Iran), is a popular fried South Asian and West Asian snack. It is a pastry with a savoury filling, mostly vegetables, spiced potatoes, onions, and peas. It may also contain meat or fish. It is made in different shapes, including triangular, cone or crescent, depending on the region. Samosas are usually accompanied by chutney. The sweet variants of Samosas are a popular entrée, appetizer or snack in India, South Asia, the Middle East, Central Asia, East Africa and their South-Asian diasporas.

Samosa was introduced to the Indian subcontinent in the late 13th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the Delhi Sultanate. Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote around 1300 that the princes and nobles enjoyed Samosas prepared from meat, ghee, onion and other ingredients.

Video Link: Samosa

(Video: Courtesy Cooking Foodie)