Central Asia is an area overlooked by many travellers, however the whole area is breathtaking, the locals very kind and welcoming and the food delicious! While I was in Uzbekistan, I kept eating the national dish : plov. It’s quite simple but very efficient : it’s a rice pilaf-like dish. Depending on the city in Uzbekistan, the ingredients may vary but usually rice is accompanied by vegetables, one egg, horse meat, and you typically eat a plov with an Uzbek salad : tomatoes and cucumbers, and some tea. One thing you need to know : it’s a hearty dish, and you’ll be full before you realize it!
AMRITSAR – INDIA
A trip to Amritsar is indeed incomplete without trying the famous Amritsari Kulcha. It is an authentic Indian dish and rather Punjabi in nature with lots of butter on top of it. The kulcha is a refined floor bread prepared in tandoor aka oven and not fried. It is served with chole curry I.e. spicy chickpea curry and sliced onion & ample amount of butter spread on the kulcha. It comes in two variants, aloo(potato) or paneer (cottage cheese), I recommend trying both but I personally prefer aloo one more. It is named after Amritsar city as the flavour the kulcha has there can not be reproduced anywhere else. The flavour is said to be linked to the taste of water of Amritsar. A famous restaurant chain owner from Amritsar opened a chain in Delhi including Kulchas. But with additional expense of transferring a tanker of water from Amritsar city, that’s how he’s selling the authentic Amritsar Kulchas elsewhere. Would you like to taste these special kulchas when in India?
Literally: “pulled noodles”, thenthuk is a traditional Tibetan soup that has made it’s way throughout Nepal and Northern India over the decades by the wide-ranging refugee community. Our first encounter of the dish was in the city of Pokhara, in the Himalayan foothills of Nepal, on a cool evening in late September.
The rich broth, thick with pork fat, is subtly flavoured with kopan masala – the cardamom based spice mix found in Tibetan cuisine. Filled with tender pieces of meat and rustic, working class vegetables such as onions and cabbage, it will warm your soul on those cold Himalayan evenings.
Philippines has tons of traditional dish which are influenced by Spanish, American, Chinese, and Japanese who colonized the country way back World War II. As a Filipino, aside from our Culture, we are very proud of our Filipino Cuisine. If you ever know any Filipino, we eat big meals 3 times a day with rice and viands and we do have snack time as well that we call « merienda » the same in Spain.
Among hundreds of traditional food, I have chosen Pancit Palabok. Actually « Pancit » means noodles, it was introduced by our Chinese ancestors and till now we eat Pancit especially on Birthday celebrations. Why? Because we believe that Pancit will give us long life. If you’ll ask any Filipino about this they will give you the same response.
Since my visit to my homeland, Pancit Palabok is one of my favourite dishes to eat, it is made of rice noodles with golden shrimp sauce and top with Shrimp, Crushed or ground pork rind, Hard-boiled egg, Tinapa (smoked fish) flakes & Freshly minced green onion. I was in Cebu, Philippines when I ate the last Pancit Palabok with my family, of course, food would surely taste better when it is shared with your family.
Bangladesh is one of the richest countries in the world when it comes to food. Especially the most famous dish of all: Biryani. It is rice, with spice. It is usually cooked with meat (chicken, beef, lamb) or seafood (fish or prawns). The amount of spices is just perfect, and they go not only in the meat, but also in the rice. One word: delicious. If you ever get the chance to get a home cooked meal, those are the best. Visiting Dhaka? Go to Sultan’s Dine! They provide food proper enough to be served at Bangladeshi weddings, beat that!
Alysa Tarrant – Voyaging Herbivore
Deep fried lotus root (the brown balls) is a fairly common dish that can be found around China, though this particular dish turns the lotus root into vegetarian mock meatballs. Typically, lotus root is a very pretty vegetable and has a bit of a lace-like design when cut. It can be cooked in many different ways whether that be fried, boiled or steamed. It’s slightly crunchy and has a bit of a sweet taste but nevertheless it makes for a delightful main course. This particular dish can be found at a restaurant called Vegetarian Lifestyle in Shanghai, China. It’s definitely a dish worth trying for its unique flavor and presentation! To learn more about traveling and eating around China check out Voyaging Herbivore’s Chinese Adventure
Pakistani dishes are known for aroma and spicy flavours. Nihari is considered as Pakistan’s National dish. It is a dish that Pakistanis enjoy on a perfect Sunday morning as breakfast. This dish is enjoyed in almost all parts of Pakistan. Nihari word is extracted from Arabic word “Nihar”, meaning “Day Break”. Nihari is cooked over night. The dish is known for its spiciness and taste. It is made of Shank meat of beef or lamb and mutton, also chicken, along with bone marrow. Nihari is usually eaten with a Naan or Tandori Roti. This dish was originated in late 18th century during the era of Mughal Empire.
VIETNAM – Digital Travel Guru
Fatty grilled pork (Cha) served with rice noodles (Bun), fresh picks of herbs and a salty, sweet and slightly hot dipping sauce (nuoc cham). Totally delicious.
INDONESIA – Digital Travel Guru
Nasi Babi Guling
In this world few things beat roast pig, and few roast pigs can compete with that of Bali, Indonesia. Cooked whole hog on a spit roast the resulting meat comes tender, and the skin thin and crisp. The dish can only be perfected by the quintessential spice mix.