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artivarma · 2 years ago

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Panipuri Making Machine Manufacturer in Ahmedabad

Panipuri Making Machine Manufacturer in Ahmedabad: Revolutionizing Street Food Preparation

Are you a street food lover? If so, you must be familiar with the mouthwatering delight of panipuri, also known as golgappa or puchka. This popular Indian street snack has gained immense popularity across the country and even globally. As the demand for panipuri continues to grow, the need for efficient and reliable manufacturing machines has become crucial. In the city of Ahmedabad, a hub of culinary innovation, several manufacturers have stepped up to meet this demand, offering state-of-the-art panipuri making machines. In this article, we will explore the significance of panipuri making machine manufacturers in Ahmedabad and how they are revolutionizing the preparation of this beloved street food.

1. Introduction

Panipuri, a popular Indian street snack, is loved for its tangy and spicy flavors. Traditionally, panipuri was prepared manually, with vendors meticulously assembling each puri, filling it with delicious stuffing, and serving it to customers. However, with the rising demand for panipuri and the need for faster production, panipuri making machines have become an indispensable part of the street food industry. These machines automate the process of making puris, filling them with the desired ingredients, and ensuring consistent quality.

2. The Essence of Panipuri Making Machines

panipuri making machine manufacturer in ahmedabad are specifically designed to streamline the production of this delectable snack. They are equipped with various components that work together seamlessly to automate the entire process. The machine consists of a dough kneading section, puri forming section, stuffing filling section, and a conveyor belt for easy transportation. Each section is carefully calibrated to deliver perfect puris with the right thickness, shape, and texture. The stuffing filling section allows for customization, enabling the addition of different flavors and fillings to cater to diverse taste preferences.

3. Advantages of Using Panipuri Making Machines

panipuri making machine manufacturer in ahmedabad offer numerous advantages for both street food vendors and consumers. Let's explore some of the key benefits:

a. Increased Efficiency and Productivity

By automating the process, panipuri making machines significantly enhance the production capacity. Vendors can now prepare a large number of puris in a shorter span of time, meeting the growing demand without compromising on quality. This increased efficiency translates into higher profitability and customer satisfaction.

b. Consistency and Quality Control

Manual preparation of panipuri may sometimes result in inconsistencies in size, shape, and taste. However, with the use of machines, every puri is uniformly formed and filled, ensuring consistent quality. This not only enhances the dining experience for customers but also strengthens the brand reputation of street food vendors.

c. Hygiene and Safety

Maintaining high standards of hygiene is paramount in the food industry. Panipuri making machines are constructed with food-grade materials, reducing the risk of contamination. Additionally, the closed system of these machines minimizes direct contact with the ingredients, ensuring safer and healthier street food for consumers.

d. Customization and Innovation

panipuri making machine manufacturer in ahmedabad provide street food vendors with the flexibility to experiment with different flavors, fillings, and variations. These machines offer options to customize the puris' thickness, size, and the amount of stuffing, allowing vendors to cater to the preferences of their customers. This level of customization opens up endless possibilities for innovation, enabling vendors to introduce unique and creative panipuri variations.

4. Key Features to Consider

When selecting a panipuri making machine manufacturer in ahmedabad, it's essential to consider certain key features to ensure optimal performance and efficiency. Here are a few aspects to look out for:

a. Capacity and Speed

The machine's capacity and speed are crucial factors to consider, as they determine the production output. Assess your business requirements and choose a machine that can meet the expected demand while maintaining consistent quality.

b. Material and Durability

Opt for a panipuri making machine constructed with high-quality materials, such as stainless steel, which ensures durability and longevity. A robust machine can withstand the rigorous demands of continuous operation in a fast-paced street food environment.

c. Easy Operation and Cleaning

Look for a machine that is user-friendly and easy to operate. It should have intuitive controls and clear instructions for hassle-free production. Additionally, consider machines that are easy to clean and maintain, as hygiene is of utmost importance in the food industry.

d. Safety Features

Ensure that the machine has adequate safety features, such as emergency stop buttons and protective guards, to prevent accidents and ensure the well-being of operators.

5. Prominent Panipuri Making Machine Manufacturers in Ahmedabad

Ahmedabad, known for its vibrant street food culture, is home to several renowned panipuri making machine manufacturers. These manufacturers have gained a reputation for producing high-quality machines that meet industry standards. Some of the prominent manufacturers in Ahmedabad include:

6. Choosing the Right Panipuri Making Machine

Selecting the right panipuri making machine manufacturer in ahmedabad for your business requires careful consideration. Assess your production requirements, budget, and preferences before making a decision. It's recommended to consult with multiple manufacturers, compare features and prices, and read customer reviews to make an informed choice that aligns with your specific needs.

7. Maintenance and Care Tips

To ensure the longevity and optimal performance of your panipuri making machine, regular maintenance is essential. Follow these maintenance and care tips:

Regularly clean and sanitize the machine to maintain hygiene standards.

Lubricate moving parts as per the manufacturer's instructions to prevent friction and ensure smooth operation.

Conduct routine inspections to identify and address any issues promptly.

Train your staff on proper machine operation and maintenance procedures.

8. The Future of Panipuri Making Machines

As technology continues to advance, we can expect further innovations in the field of panipuri making machines. Manufacturers are likely to incorporate smart features, such as automated ingredient dispensing, real-time monitoring, and data analytics, to optimize production efficiency and enhance product quality. These advancements will revolutionize the way panipuri is prepared, making it even more accessible and enjoyable for food lovers.

Conclusion

Panipuri making machines have emerged as a game-changer in the street food industry, revolutionizing the preparation of this beloved snack. panipuri making machine manufacturer in ahmedabad, a hub of culinary excellence

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pocket-luv101 · 2 years ago

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Summary: Xiao has always wished to dance in a field of flowers. He believed he wouldn’t accomplish that dream. A part of him feared he didn’t deserve to dance freely after centuries of slaying. Yet, Aether held out his hand to him. “Can I have this dance?” (XiaoAether)

“We should buy souvenirs for everyone. Xiangling would love to try cooking with new spices and this book is perfect for Xingqiu. What do you think, Xiao?” Aether asked and glanced over the books on the stall. In the corner of his eyes, he watched Xiao. His expression was aloof but Aether hoped that he was having fun. “The Irodori Festival had a lot of books and I’m surprised the Sabzeruz Festival does too. I thought the Sabzeruz Festival was to celebrate Kusanali’s birth.”

He invited Xiao to travel to Sumeru with him and he was surprised when he agreed. He wasn’t able to join his adventure like Aether wanted due to his contract to protect Liyue. Xiao could only escort him to Sumeru City. While Aether wished that he could have more time with Xiao, he knew how important his contract with Zhongli was. He didn’t want to ask Xiao for more than he was comfortable with. He decided to enjoy the time they had together before he needed to return to Liyue.

“Knowledge is one of the gifts Greater Lord Rukkhadevata left us through the Akasha System along with that god. I wish to honour her legacy by selling books.” The book vendor told Aether. The way he spat out the words that god caught his attention and he thought that it was strange. The residents appeared to mourn the previous Dendro Archon rather than celebrate Kusanali’s birth.

“I was looking for a fantasy adventure book for my friend. Do you have anything like that?” Aether spoke with the book vendor for a few minutes before he moved onto the next stall. The city was filled with a festive atmosphere and the smell of spices filled the street. Xiao wondered if Liyue Harbour was similar during the Lantern Rite because he had only been able to experience it from afar. He would often avoid crowded places due to his karma.

He couldn’t imagine himself joining the Sabzeruz Festival if Aether hadn’t invited him. His karma became less heavy whenever he was around him. More than that, Xiao found that he wanted to spend time with him just to see him smile. He forgot about his past sins and walked beside him as if they were both humans.

His gaze fell onto Aether’s hand swaying between them and he wished he could hold it. He reminded himself that they were friends and it might make him uncomfortable. To his shock, Aether suddenly took his hand and pulled him to a food stall. “This smells delicious. Let’s try a few. Xiao, do you want to have a panipuri too? It’ll be my treat.”

He took out his mora purse to purchase the snack even before he could answer. He took the plate of panipuris in one hand and then he hooked his arm around Xiao’s. Aether led him to a secluded part of the festival where they could eat. He stopped beneath a tree and slipped his arm from his so he could pick up a panipuri. The snack was made from simple ingredients but it was delicious to Aether.

He picked up another one and held it to Xiao’s lips. “Have a taste. It’s a long trip back to Liyue and I don’t want you to be hungry. I know you prefer bland food but you might like this. If you don’t, I’ll make you almond tofu later. I bought three plates of panipuris but Paimon can eat yours as well.”

He slipped the panipuri into his mouth and his lips brushed against his fingers as he did so. The light touch made electricity burn his fingertips and brought Aether back to reality. He blushed and quickly dropped his hand. He had fed Xiao without thinking of how intimate it was because the atmosphere of the festival made him lose himself in the moment.

“This little ball has a lot of flavour in it. Maybe too much for me.” Xiao said after he swallowed the panipuri. He didn’t appear to react to the touch and Aether wondered if he was the only one who felt flustered.

“Then this is mine!” Paimon flew down from Aether’s shoulder and stole the plate from his hand. He watched her stuff the panipuri into her mouth and he smiled wearily. Others would find her childish behaviour irritating but it was endearing to Aether. He missed having a sibling after he was separated from Lumine.

“Aether, you have something in your hair.” His voice made him turn back to Xiao. He brushed his hand over his head but it was difficult for him to see if he had removed it. Xiao lifted his hand and he plucked a petal from his long braid. “It probably fell from your flower crown.”

“Thanks, Xiao.” Aether took the yellow petal and idly twirled it between his fingers. Its golden colour reminded him of Xiao’s eyes. He often camped in the forest so he didn’t mind the dirt or flowers. The kindness behind the simple gesture made him smile. “Oh, I remembered something that Collei told me. I want to show it to you. It’ll be a nice surprise.”

“Aether, must we have Paimon cover my eyes when you could’ve blindfolded me with your scarf instead?” Xiao grumbled. He could only imagine how silly he looked with Paimon laying on his head and reaching down to cover his eyes. His irritation was quickly forgotten when he felt Aether squeeze his hand lightly. Since he couldn’t see, Aether held his hand to guide him to his surprise.

Allowing someone to lead him while he was blind was a trust that he thought he could only give Morax who rescued him. Then, Aether entered his life. He saw how kind and strong he was so Xiao knew that he could follow him. He was curious to learn what his surprise was though. This was their first trip to Sumeru and neither knew the secrets of the region yet.

“We’re here!” He said and Paimon flew off Xiao’s head. Once the veil of darkness was lifted, he saw that they were in a field of violet padisarah flowers. There were so many flowers that the petals blended together to create the illusion of a mystical, purple sea pooling around their feet. A gentle breeze washed over them and carried the scent of the flowers. Aether stood in the center and his warm smile could rival the stunning sight around them. “What do you think, Xiao?”

“Beautiful.” Xiao said breathlessly. Since Aether was admiring the flowers, he didn’t notice how Xiao was staring at him when he answered. He simply nodded in agreement. He bent down to pick a padisarah and then he held it out to Xiao.

“You should take this back as a souvenir to remember our trip. Zhongli would probably tell you some historical facts about it when you show him.” Aether chuckled and moved the flower in front of his face to hide his blush. The flower was small and Xiao could see how his cheeks were turning pink. “Collei showed me this field on the map and its legend. The Goddess of Flowers danced and countless beautiful padisarahs bloomed around her.”

“A dance,” Xiao echoed his words in a small, dejected voice. He would perform a Nou Dance whenever he slayed demons. He knew that Aether brought him to the flower field to make him happy but it was a reminder of a dream he couldn’t have. He once had a dream to dance in a sea of flowers but that was out of reach for him. If he performed the same dance now, the flowers would be destroyed beneath his feet. Did he deserve to dance freely after all the blood that he shed?

Aether became worried when Xiao’s expression suddenly became tense. He didn’t know what caused it but he instinctively reached out to comfort him. He placed his hand on his cheek and tenderly stroked his thumb over his cheek. He started to ask him why he appeared so sad but the words were caught in his through. If he said the wrong thing, he might ruin the delicate moment between them.

They didn’t trade a word yet his touch was enough to put him at ease. Xiao leaned into his palm and a small sigh escaped him. He wondered who was more surprised by his open vulnerability, Aether or himself. He closed his eyes and listened to the birds singing a few feet from them.

“Xiao, can I have this dance?” His request took Xiao aback and he dropped his hand. He regretted his action when he saw the disappointment and rejection in Aether’s amber eyes. Aether quickly tried to hide his feelings by forcing a laugh. “Nevermind. I got ahead of myself after thinking of the legend here and Nilou’s upcoming dance. We should go back to the Festival so we don’t miss it.”

“Wait, Aether.” Xiao stopped him from leaving by taking his hand. His body moved before he could properly think through the decision. He was left staring into Aether’s eyes and debating with himself for what he should do. Neither moved and they waited for the other to speak first.

Finally, Xiao lightly tugged on Aether’s hand and then placed it on his own shoulder. He placed his hand on his hip and, with the light touch, Xiao swept him into a dance. He had only danced while fighting demons so a part of him was nervous. He looked down at their feet, careful not to step on Aether. As he did so, he leaned closer to him and they were so close that he was able to feel his warm breath brush over his cheek. His brows were drawn together in concentration and Aether reached up and gently smoothed them away.

Aether hummed along with the birds to give them a melody to dance to. Xiao slowly relaxed as they danced together in a sea of flowers. He began to form a new dream. Xiao longed for the day that he could hold Aether in his arms.

#genshin impact #xiaoaether #xiaoether #xiao and aether #genshin impact xiao #genshin impact aether #fanfiction

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thinkingnot · 2 years ago

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I've been wanting to try Indian food for months, but we always ended up going somewhere else :(

Maybe they just don't want y'all getting distracted in school? Also, never heard of werewolf. We have one Vietnamese place somewhat near us and I got beef pho, which was very good. My friend keeps telling me to try banh mi. I'm fully aware their food is likely not authentic, btw. Any other foods you'd say I need to try? Vietnamese and otherwise, trying to widen my palate. Seeing as I was raised white as hell I mean. Lmao

hmmmm

- Bún bò is one of my favorites, its beef noodle soup the main tastes are sour&savory, it pairs nicely with lemon and satay :D!! (idk how to make it though i just eat them at stores :o)

- Bánh mì bò kho, stewed beef and carrots, spices and lemon grass with bread (bánh mì), usually paired with some fresh cucmbers and aromatics, its really good and utilize the toughest part of the beef (as my mum does it) that is really cheap to buy :D!!

- bánh cuốn, bánh nậm - these are hard to make (the formet needs something similar to a crepe pan and the flipping is impossible to master 😭, the latter i dont know hơ its made i just eat them :D) and idk if you could find them but if you do you should try them out!!

- taiwanese beef noodle, my mum can send you the recipe if you want :D!!! though theres some spices my dad had to bring back from taiwan to make it so i dont know if youll have it, it also requires some time to stew, but ITS SO GOOD!!!

- panipuri is a nice (albeit a bit cold) spiced appetizer to have if you like crunchy crispy stuffs :D

- the caramelized pork and eggs i mentioned is really good and i think the infredients wont be that hard to fond if you want to make it yourself :D (though it will take some time as it need to be stewed for quite long)

- yo banh mi is great you definitely should try it!!, its the iconic breakfast food :D! or lunch food, or dinner, banh minis good all day 😎

- bánh chưng bánh giầy: the former i mentioned is our traditional new years food, might be hard to get but some stores vacuumed ones that lasts for months and the latter is so good with chả (pork bologna) and salt&pepper. The reason to try is because they got this really cool legend to it which i am going to give you a short retelling :D:

The 6th Hung king wanted to pass his throne onto one of his kids, to determine a worthy future king he made all of them compete to hand him the most meaningful and delicious platter of food.

His 18th son, Lang Liêu is a really kind hearted, pious man who’s mother passed early -> mans (dirt) poor, and was ashamed of that as he couldn’t get to luxurious ingredients like his brothers.

One night, a god came into his dream and told him: “Between the sky and earth, nothing is as valuable as rice, it sustains us. Use sticky rice to make round and square shaped cakes. Round for the sky and square for the earth, wrap them in leaves and fill them with fillings inside in shape of the mother and father that birthed” <- bunch of ramblings but mans was just like yo make these things and say they means stuffs youll get the job

so lil Lang Lieu did and his father was so delighted with it, and the afforability of it, he made Lang Lieu king! And the people eat them cakes every year 👍

(not to be confused with bánh tét <- cylindrical shaped 😔, idk if the south got a legend for it, the one above was taught in school)

#these are those from the top of my head that i could think of wooo #lots of rambling this one oops #hoodie’s moots #hoodie’s ask #boiled onionrings #hope you could try them!!!#food

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khushikirasoi · 4 years ago

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पानीपुरी रेसिपी | How to Make Delicious Panipuri at home

आज हम आपके लिए लाए हैं बहुत ही मजेदार रेसिपी जिसका नाम है पानीपुरी चलिए जान लेते हैं इसे बनाने का तरीका और यह खाने में बहुत ही मजेदार लगती है और यह रेसिपी हमें दी है मिस विद्ज्ज़ बतरा जो कि एक फूड ब्लागर हैं तो चलिए शुरू करते हैं पानीपुरी जिसे आप आसानी से घर पर बना सकते है

पानीपुरी बनाने की सामग्री

सामग्री:

9 से 10 पुरी

1/2 कप कटा धनिया

1/2 कप पुदिना

1 चम्मच नीम्बू का रस

1 छोटा चम्मच नमक

2 हरी…

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#amazing recipes #Delicious Panipuri at home #How to Make Delicious Panipuri #indian street food #Panipuri #Street Food #पानीपुरी रेसिपी

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epanipuricart00 · 3 years ago

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How to Make GolGappa at Home Odisha Recipe | Epanipuri Cart

Best gupchup recipe... make delicious and easy pani puri water recipe step by step that make your day, We also give pani puri franchise and online automated vendor machine seller too.That hustle of having mouthful panipuri while being ready for another shot shouldn’t be stopped. With E-Panipurii Kartz, we are enabling this opportunity of having panipuri and running the business of panipuri keeping taste, health, and hygiene intact

What We Offer

Touchless Operation

We enable our franchise members to operate their carts in an contactless manner.

Food Safety

Safety is our top priority when it comes to serving cutomers

Hygiene

All carts serve hygienic food and in a clean manner

Variety

We offer our customer tons of choices to choose from and satisfy their appetite

Contactless Serving

All carts fully automated and customers are served contactlessly.

Quality Food

Along with hygiene we ensure our food quality is top notch with a enjoyable taste .

For more information Visit Our Website :- http://www.epanipuricart.com/

#gupchup recipe gupchup pani how to make gupchup gupchup pani recipe odisha recipe easy pani puri recipe how to make golgappa at home pani pu

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chikucabllp · 3 years ago

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Best 5 Street Foods to Cherish In Delhi This Monsoon.

Apart from being the hustling ground of national politics, Delhi is the undisputed king of street food paradise. This city is well capable of blowing you mind with some of its exquisite street foods. Taking a cab service in Delhi can take you to whole new universe of flavours, aromas and colours when you are in the city. Your celebration of monsoon in Delhi with street foods must include these delicacies.

1. Chole Bhature

Hot pipping Chole Bhature is the best thing to fill your tummy in a monsoon day in Delhi. This all-time favourite street food can be found across the city, round the year. Those large and fluffy puris are made soft and tender so that you don’t have to put much effort to chew them. People swear by Giani di Hatti in Chandni Chowk, Nand ke Chole Bhature in Sadar Bazar and Baba Nagpal Corner in Lajpat Nagar when it comes to have some Chole Bhature.

2. Golpappe

Next in your must-have items from Delhi’s food scene has to be Golgappe. These crispy, round balls with enticing stuffing come in diverse flavours. This is probably everyone’s favourite in the city and there is no need to wait for a reason to swallow a few of Golgappe. They are also called Panipuris because of that mandatory dip into flavoured water. Any taxi service in Delhi is ready to accompany you to Lajpat Nagar or Rajouri Garden to have the best Golgappe in the twon.

3. Dahi Bhalle

Dahi Bhalle can be best described as the intoxicating blend of sweet and tangy flavour. Round balls made of pulses are soaked into water to make them fluffy and spongy. Then they are garnished with curd topped with sweet red and tangy green chutney. Final garnishing comes with some sprinkles of Aloo Bhujia. For best version of this delicious dish, you must visit Haldiram’s at Chandni Chowk or Connaught Place.

4. Rolls

Delhi knowns the best how to make rolls tastier than any other parts of the country. If you dig into the stuffing of rolls in its Delhi version, you will be amazed with the variety you can get here. Every roll centre in the city comes with their very own secret and special ingredients to fall for this amazing street food. Although rolls are typically served with tomato ketchup but you are free to experiment with any chutney of your choice. Right from you hire a taxi service in Delhi airport to explore the city, you can visit Kamla Nagar Market or Nizam’s at Connaught Place to have rolls.

5. Kulfi

Your journey to the mesmeric world of savouries must end with a sweet dish and Delhi has its very special Malai Kulfi for you. This elongated milky cone comes with crunchy granules of crushed dry fruits. Sweltering summer of Delhi is best beaten by this cool delicacy but you can have it anytime you want. They taste as good in monsoon as in summer. Roshan di Kulfi in Karol Bagh and Kuremal at Chawri Bazaar are your best bet to grab kulfi in Delhi.

There are more and more to savour from Delhi’s narrow lanes and crowded streets. Cab service in Delhi booked via Chiku Cab is the most dependable and reasonable transportation option to roam around.

#cab service in Delhi #taxi service in delhi #car hire in Delhi #car rental in Delhi

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yunitwer · 3 years ago

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Wheat grass detox juice.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, wheat grass detox juice. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Wheat grass detox juice is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It's appreciated by millions every day. Wheat grass detox juice is something which I have loved my whole life. They're nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have wheat grass detox juice using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Wheat grass detox juice:

{Get Some of Wheat grass.

{Prepare 1 of Cucumber.

{Make ready 1 of lemon juice.

{Take Few of mint leaves.

{Take Few of Pepper mint.

{Get Some of Ice cubes.

{Get As per taste of Black salt.

{Make ready As required of Water.

{Take For of Panipuri flavoured sprouts salad.

{Take As required of Sprouts.

{Prepare 1 of Finely chopped apple.

{Take 1 of Finely chopped pear.

{Make ready 1 of Finely chopped onion.

{Get 2-3 of Finely chopped tomatoes.

{Make ready Some of Finely chopped grapes.

{Get Few drops of Lemon juice.

{Take As per taste of Chaat masala.

{Prepare As per taste of Panipuri masala.

{Prepare As per taste of Salt.

{Prepare Some of Crushed mint leaves.

{Prepare Some of Finely chopped cabbage.

Steps to make Wheat grass detox juice:

Roughly chop cucumber and put in mixture jar..

Add lemon juice, mint leaves, wheat grass, pepper mint, water, ice cubes and grind it well..

Strain it. Add honey if want(optional)..

Now mix all fruits, sprouts, spices and vegetables..

Wheat grass detox juice is ready with refreshing salad..

So that's going to wrap this up for this exceptional food wheat grass detox juice recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#Recipes

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curutquit · 4 years ago

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Rangeela Panipuri.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rangeela panipuri. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Rangeela Panipuri is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. Rangeela Panipuri is something which I've loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook rangeela panipuri using 21 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Rangeela Panipuri:

{Make ready of stuffing:.

{Make ready of Cumin powder.

{Make ready of Tamarind juice (little thick).

{Prepare of Boondi.

{Make ready of Boiled chana.

{Take of Black salt.

{Make ready of Jaggery.

{Get of Salt, Red chilli powder, Pepper powder.

{Make ready of puri :.

{Make ready of Suji / Semolina.

{Take of Maida.

{Prepare of Cooking soda.

{Take of Spinanch juice.

{Get of Carrot juice.

{Take of Beetroot juice.

{Prepare of Turmeric powder.

{Make ready of Oil – for deep frying.

{Prepare of pani :.

{Get of Water.

{Get of Red chilli powder.

{Take of Boiled potatoes.

Instructions to make Rangeela Panipuri:

Mix suji /semolina, maida, cooking soda, pinch of salt together and divide into four parts. Add spinach juice to one part, carrot juice to one part, beetroot juice to part and turmeric part to fourth part. Make them into different dough’s adding water as required. The dough should be smooth as for roti’s. Keep them cover for ten minutes. Mash the peeled and boiled potatoes, chana, boondi and pinch of salt and mix well..

Adding water as required make it into consistency as u like. you can chill this water too. One more tip is just to mix the sweet chutney in water and adjust the taste. Normally the water used for panipuri is made with greens….

Knead ths dough and make small balls of all colors. Roll out into thin puris and fry till crisp and let them cool. Serve chilled and spicy water, stuffing, colorful puris… you can use food colors instead of veg juice...

So that is going to wrap it up with this exceptional food rangeela panipuri recipe. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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antzdoodles · 5 years ago

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11: A mouthful of heaven that’s going to get me into a LOT of trouble! Just the thought of Pani Puri* makes my mouth water. It’s my fix! Despite how much I love it, Pani Puri, which is loaded with sour tamarind water, isn’t good for my body. But now that I’m a lot better and controlled in my diet overall, I treat myself to Pani Puri once in a couple of months. You should see my face after! *Hollow, thin and crispy fried dough bowls filled to overflowing with potato/chickpeas and mint chutney and doused in deliciously sour tamarind water. _ Concept, trial & tribulations, design & illustration by Antima @antzdoodles Copy, moral support and devil's advocacy by Deveshe Dutt @suprduprdeva _ #datewithmydiet #loveaffairwithmydiet #autoimmunediet #glutenfree #panipuri #golgappa #sourfood #tamarind #sour #indiansnack #roadsidesnack #dairyfree #nonightshadevegetables #nopreservatives #nofried #noalcohol #autoimmune #lifesentence #jointpain #arthritis #arthritissucks #arthritis #ayurveda #documentingarthritis #rheumatoidarthritis #arthritischallenges #ra #blackandwhite #illustration #handdrawn #indianartists (at Moira, Goa, India) https://www.instagram.com/p/B_HaOKRpUwF/?igshid=cjo1oyzzphth

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lifewithoutalu · 5 years ago

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Ever wonder what creates a zesty flavor in the restaurant bought foods? It's Tamarind! By creating a tart and natural flavor in the foods and chutneys it creates a different mouthwatering flavor in even the simplest of dishes. Learn How to make Tamarind Pulp only on Life Without Alu? Try this delicious pulp in your food and drinks (some recipes where you can use this delicious pulp are: Sambar, Meethi Chutney Matar Phulki, Alu Tikiya ki Chaat and Alu Cutlet, all these recipes are on my blog). To find the article go to the 'Spices and Cooking Tips' section of my blog Life Without Alu? or click on the link below: https://lifewithoutalu.blogspot.com/2016/12/how-to-make-tamarind-pulp.html Are you also baking a bun in your oven like me? Yes, I am expecting my first baby! 👶 I am eating for two!! Baby Prisha is on the way! . . #lifewithoutalu #maryberry #BBCFood #pregnancycravings #foodfeed #pregnancycraving #eatingfortwo #eatfamous #deliciousfood #Delish #tamarind #foodphotography #sambar #tamarindchutney #gourmet #authentic #pakore #samosa #nomnom #f52grams #thecookfeed #instafood #panipuri #cookathome #foodfood #sharphome #recipes #buzzfeedfood #chaat #tasteofhome @skyemcalpine @kimberleyhasselbrink @ashrod @dollyandoatmeal @ladyandpups @evakomasflores @alisoneroman @gatherandfeast @saladforpresident @lindsaymaitland @foodnetwork @foodandwine @bonappetitmag @saveurmag @cooksillustrated @cocorestaurantnyc @cookinglight @tasteofhome @thenakedfoodaddict @bbcgoodfood @real_simple @gatherjournal @ediblebrooklyn @_everyday_food @eatingwell @vegetariantimesmag @sarah_c_owens @whatforbreakfast @dennistheprescott @artfuldesperado @issycroker @judy.kim @thaliaho @mollyyeh @bliu07 @xlbcr @silverspies @julskitchen @blondieandrye @sherreenl @minimalistbaker https://www.instagram.com/p/B9HyXCBBync/?igshid=37w8qqtfqxny

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blog2munchiesus-blog · 7 years ago

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So you just have a day to eat your way through Calcutta? Fret not! Here’s our guide to what you should eat and where. Let’s hope you keep up 🙂

Pravesh Panipuri : Pravesh Panipuri is not your ordinary chaat-wala bhaiyya. He serves 17 varieties of puchkas, has traveled to Australia & Bangkok and gives free puchkas to the school topper for a year. We tried some of the puchkas namely : Dahi puchka, aludum Puchka , Rocket Puchka ( the spiciest thing I have ever tried), chocolate Puchka, Ghugni, shezwan and the list goes on.. So make it in your list when you visit Kolkata, worth ever penny.. 🙂

2. Macher Jhol & Alu Phoolkopir : We got lucky as it was our friend’s wedding and we got served with the authentic Macher Jhol which was finger licking good and left us asking for more. This dish can be found almost everywhere in Kolkata. So just in case you’re unable to find yourself a restaurant in the locale, knock on any Bengali’s door and be surprised with what they have to offer. We would recommend Bhajahori Manna if you want authentic taste.

3. Tiretta Bazaar, Sun Yat Sen Street : If you are a late riser then chances are that you may miss the Chinese street breakfast of tiretta bazaar coz it starts at around 6am and by the time clock strikes 8 everything is finished. Momos, dimsums, strings of Chinese sausage, fishball noodle soup, pao and various other delectable treats are hawked by vendors to make your breakfast experience memorable. While you’re at it, stop by the shop selling Pork sausages and prawn chips and take them home as memories.

4. Sweets : KC Das : You might have eaten rasgullas all your life but if you haven’t had ro shogollas in Kolkata, then what’s the point? Well every one knows where this one is situated, right in the juncture of esplanade crossing, this place serves the flavours of the authentic bengali breakfasts, along with some delicious sweets! The sweet spread is huge, and is a feast for every sweet tooth.

You can try out gud (jaggery) roshugulla, mishti doi, gulabjamun, sondesh etc. 🙂 and it will leave you contended for the day.

5. Kathi Roll at Zeeshan, Sarat Bose Road : Kathi Rolls literally define Kolkata’s streets, remaining unique to the city while having illegitimate cousins in other parts of the country. Zeeshan’s rolls are affordable, and the best part is that they know how health conscious you are, so they’ll spare you the barrel of oil and gunpowder fillings of spices.

6. Kolkata Biryani at Arsalan’s : A unique smell of desi ghee mixed with rich masalas and spices along with juicy, tender pieces of mutton cooked in rice and tava, this dish is something you cannot miss trying. You can try the Raan Biryani too, which is too mouth watering.

The above was our take on Kolkata local food tour in a day and we had awesome time while trying all the above with Sweets being our favourite.. Kolkata sweets are one thing which makes this whole city a little sweeter than others.. 🙂

What is your favourite place to have these dishes? Let us know in the comments!

Kolkata – One day food diary!! So you just have a day to eat your way through Calcutta? Fret not! Here's our guide to what you should eat and where.

#bengali #fish #foodie #kolkata #machi #puchkas #rasgullas #sweets

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khushikirasoi · 5 years ago

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पानीपुरी ( गोलगप्पे ) रेसिपी | How to Make Delicious Panipuri ( Golgappe )

पानीपुरी ( गोलगप्पे ) रेसिपी | How to Make Delicious Panipuri ( Golgappe ) #food #foodie #panipuri #golgappe #streetfood #foodporn #blogger #india #lockdown

आज हम आपके लिए लाए हैं बहुत ही मजेदार रेसिपी जिसका नाम है पानीपुरी चलिए जान लेते हैं इसे बनाने का तरीका और यह खाने में बहुत ही मजेदार लगती है और यह रेसिपी हमें दी है मिस दीक्षा सिंह जो कि एक फूड ब्लागर हैं तो चलिए शुरू करते हैं पानीपुरी रेसिपी जिसे आप आसानी से घर पर बना सकते है

पानीपुरी बनाने की सामग्री

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पुरी के लिए

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तेल , तलने…

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#Golgappe at home #Golgappe recipes #How to Make Golgappe #How to Make Panipuri #गोलगप्पे रेसिपी #पानीपुरी ( गोलगप्पे ) रेसिपी |#पानीपुरी कैसे ��नाते है ?

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epanipuricart00 · 4 years ago

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Best Easy Pani Puri Recipe | Gupchup Recipe

Be it any season, Pani Puri never neglects to draw in us. The actual name of this tidbit carries water to our mouth. The fresh panipuri loaded up with potatoes, chana and sweet and tart water is something that gives extreme solace to anybody. On the off chance that you have been desiring this lip-smacking nibble formula of late and need to make it yourself at home, here is the most effortless approach to do as such.

Numerous individuals can't help thinking about how to make road style Atta and Sooji pani puri or gol gappa at home. In the event that this has been at the forefront of your thoughts, this simple Pani Puri formula will change things. To simplify it for you, here is a pani puri formula with photographs and bit by bit directions. An ideal equilibrium of fresh and tang, this very simple pani puri formula will turn into your top choice. Pani Puri or Gulgappa is maybe the most delicious Indian road food that you can attempt it at home. They are a definitive top choice across India and have numerous renditions.

Be that as it may, would you be able to make road style gupchup pani recipe at home? Since eating them outside is very unsafe. First and foremost, we don't know of the water utilized if it is sifted, then, at that point it has a few uncooked and cold fixings like bubbled potatoes and peas which can rapidly foster microorganisms. Thus it is imperative to have Pani Puri or Golgappa from a confided in merchant. In any case, it is the best thought is to make Pani Puri formula at home. Making Pani Puri or Gol gappa is basic in the event that you have the perfect formula. Here is a simple, bit by bit Golgappa formula to direct you through the creation of this delectable road food!

Stage 1- Knead the batter

To make this simple recipe of golgappe at home, take a bowl and add semolina, wheat flour, heating soft drink alongside somewhat salt and water as required and set up a solid mixture. Adding semolina will make the puris fresh. Then, at that point, cover it's anything but a muslin material, let it remain aside for about 30 minutes.

Stage 2- Roll out puris

After thirty minutes, ply the flour again and carry out a couple of little measured balls from the pre-arranged mixture. Then, place the balls on a level surface and with the assistance of wheat flour, straighten and make them sufficiently meager to give them the presence of little, round puris. You can then again carry out a huge puri and cut little plates with a round cutout or little bowl.

Stage 3- Deep fry the puris

Presently, place a skillet on medium fire and pour refined oil. When the oil is adequately hot, fry the pre-arranged round-formed puris. Fry 3-4 all at once while ensuring every one puffs okay. Likewise, keep the fire medium as abundance warmth would consume the puris.

Stage 4- Cool these seared puris

When very much cooked, take them out promptly and place them on a paper towel to dispose of additional oil. Allow them to cool and keep to the side. Your following stage is get ready pani for the puris.

Stage 5- Prepared the pani

So first, take out a blender, put green chillies, coriander alongside mint leaves and mix until smooth. Once done, move the bean stew mint glue to a container and mix in tamarind glue, 4 cups of water, boondi, dark salt, squashed jaggery, cooked and crude cumin seeds. Blend the combination completely.

Stage 6- Sieve to eliminate any pollutants

Then, at that point, make the pre-arranged pani go through a sifter to eliminate the coarse particles. When done, put it in the cooler to chill. Presently all that remains is to set up the stuffing for the puris. For that, take a bowl and consolidate pounded potato alongside chickpeas. Add salt and pepper as indicated by your taste.

Stage 7- Serve Pani Puri with chickpeas, tamarind chutney and the new pani

Ultimately, take the puris and make a little opening in each utilizing your thumb. Stuff the chickpea-potato blend in equivalent bits. Add a layer of green and tamarind chutney in them and serve close by chilled mint pani. Appreciate this road food formula with your friends and family.

Tips-

1. For making super-fresh puris for Pani Puri or Gol Gappa, you can massage the batter with chilled club pop. This won't just make them puff up effectively, however more delicious also.

2. You can rest the mixture for around 1-2 hours, however ensure that you cover it's anything but a soggy muslin fabric. Whenever uncovered, the air may make the mixture dry.

3. For making those ideal puris, you can roll the ¼th part of the mixture quite slender, and afterward utilizing a cutout, cut the little puris and fry.

4. You can store the puris in an impermeable holder for around 10-15 minutes, so you can sear them in an enormous group for sometime in the future.

5. Likewise, ensure you manipulate an extremely hard batter for making your puris. On the off chance that it's anything but of the right consistency, your puris probably won't balloon.

#Easy Pani Puri Recipe #Gupchup Recipe #how to make golgappa at home #recipe of golgappe #pani puri simple recipe #how to prepare pani puri puris at home

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charllieeldridge · 5 years ago

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10 Best Countries For Food: A Travel Guide for Foodies

As foodies, finding the countries with the best food has been our mission for the past 12 years. Ever since we landed in Bangkok and had our first spicy Thai curry and pad Thai on the street, we were hooked. Since then, we’ve spent our time travelling searching for the best countries for food.

We’ve eaten at Michelin-starred restaurants and from the back of food trucks. We’ve met chefs and street food vendors. We’ve taken food tours in pretty much every country we’ve visited and we’ve formed an obsession with food.

While we’re on the road, we’re always waiting for our next meal. Sometimes, when we’re travelling in a country with one of the best cuisines in the world, we wish that we would never get full so we could keep sampling the incredible dishes!

Food has long been one of the best ways to understand the culture. The dinner table is where customs are born. Where friends, families and lovers meet to create memories. Many religions revolve around food, with the Gods appreciating food offerings.

Food is the best way to truly glimpse a nation’s soul and having the opportunity to eat with local people and share their cuisine is a very personal and honourable experience.

If you’re like us and you love to travel and eat, then you’ll love this post. I’ve put together our top 10 countries for food, as well as our favourite dishes from each so that you can plan your foodie travels in 2020.

Here it goes, the 10 best countries for food!

India

Just thinking about the aromas of a spicy Indian curry gets my mouth watering. Pair that with the incredible variety of bread and ancient cooking methods and you have one of the most mouthwatering cuisines on the planet.

India easily makes this list of the countries with the best food because it’s easily one of the most internationally eaten and best cuisines in the world.

Few other ethnic foods have infiltrated the prized spot of a national dish, but the Chicken Tikka Masala (although not strictly Indian) has found that honour in England. But there’s much more to Indian cuisine than tandoori chicken and tomato-based curries.

Flaky paratha bread, fluffy pav baji buns with curry, fragrant biryanis, spicy rogan josh, crispy panipuri and a seemingly infinite array of sweets, Indian cuisine is a neverending journey into the history, culture, traditions and religion of one the most fascinating countries for travellers.

One of the best parts of Indian food is the price. If you’ve had it in your home country, you’d be forgiven for questioning this statement. In the west, Indian food can be as pricy as a steak meal, but in India, it’s not. In India, you can entire meals on the street for under 50 cents.

You can sit down for an all-you-can-eat thali for less than $1.50. You enjoy delicious fresh-squeezed lime juice and belly soothing lassis (yoghurt milkshakes) for as little as 25 cents. India is also one of the cheapest countries you can travel to.

Our Favourite Indian Dishes

I’ve already listed a few incredible Indian dishes, but many of those have been of the meat variety. I myself love a good meat dish, but in India, Dariece and I both go fully vegetarian (there are numerous vegan options as well). As a bonified omnivore, I think this speaks volumes about the quality of vegetarian Indian cuisine.

This is after all the country with the largest vegetarian population on earth and not just because they have over 1 billion people. 40% of Indians are vegetarian and if you see the vast pages of recipes on the menus at vegetarian restaurants in India, you’ll see why.

Apart from the numerous types of curries you can sample, here are some must-try dishes in India.

Masala Dosa: A crispy, flakey and addicting rice and chickpea crepe stuffed with a potato and onion curry, served with a spicy sambar and a coconut chutney, the masala dosa is our favourite South Indian dish by far.

Generally served on a large metal plate, you can usually pick one of these up for under $1 and they are filling enough to constitute a meal. They’re also fun to watch being made as the skilled cooks evenly spread the mixture over a hot circular plate.

Idli and Vada: These are actually two separate snacks typically served around breakfast time. One is a crispy chickpea doughnut (vada) while the other is an impossibly fluffy, soft steamed fermented rice cake (idli).

Both are typically served with sambal and chutney which varies regionally. Sometimes the countries with the best food also have the best breakfast food.

Malai Kofta: India’s answer to meatballs in sauce, Malai kofta is a delicious and decadent dish made of potato & paneer balls that are drenched in a smooth, rich & creamy onion and tomato gravy.

Malai means cream and kofta means balls, so the name isn’t actually that original, but the flavour is amazing. This is a common dish that you’ll find on many menus while travelling in India.

Mexico

The only cuisine in the world to be named by Unesco as an Intangible Cultural Heritage, Mexican food is as diverse as it is spicy and Mexico easily has one of the best cuisines in the world.

Much more than tacos and quesadillas, the food here varies from region to region, but it’s always delicious. Dating back over 9,000 years, this is also one of the oldest food cultures in the world.

Much of the cuisine is influenced by a melding of indigenous cultures and Spanish colonization, but also from their northerly neighbour, the United States.

In fact, food like burritos, chimichangas, taco salad, fajitas and even the famous “Mexican” cocktail, the Margarita, were all invented in the US. But Mexico doesn’t need those dishes to retain its title as one of the best countries for food.

It has rich, luxurious moles and fluffy tamales of the Yucatan, the historic “tacos al pastor” that find roots in Lebanon, and mouthwatering breakfast specialities like chilaquiles, huevos rancheros and mollettes. Travelling in Mexico is a food-lover’s dream.

From Michelin-starred chefs to world-renowned street cooks and even the old grandma at the hole in the wall restaurant that nobody knows about. Mexicans are passionate about their food and they know how to rock your tastebuds with their cuisine.

Our Favourite Mexican Dishes

I’ve already listed most of our favourites, but there are thousands of great dishes in Mexico. We’ve spent over 5 months travelling the country so far and we’re still finding new food to try every time we return. Eating is one of the best things to do in Mexico!

Ceviche: With over 9,300 kilometres of coastline, it’s no surprise that Mexican cuisine features a lot of fresh seafood. There are plenty of amazing dishes to get on the coast, but the ceviche in Mexico is phenomenal.

Small chunks of fish mixed with diced chillies and onions and sprinkled with salt and a tart blast of lime, Mexican ceviche is one of the best in the world.

Tacos El Pastor: When immigrants came to Mexico from Lebanon and Syria in the 1920s, they ended up bringing with them what is now one of Mexico’s most iconic dishes. Tacos El Pastor takes a page from the famous shwarma of the Middle East.

A giant vertical pork rotisserie crisps on the outside before being shaved into thin strips and placed on a corn tortilla with a variety of toppings. You can find Tacos El Pastor all over the country, but one of the best places is in Puerto Vallarta.

Cochinita Pibil: A Yucatan speciality consisting of pulled pork shoulder braised and marinated in an achiote paste, orange juice, and lime mixture and then traditionally cooked underground wrapped in banana leaves inside of a “pib”.

The pit-roasted final product is moist, juicy and packs all of the flavours of the other ingredients that were buried with the pork under the earth. The meat is then typically placed on… you guessed it, a corn tortilla. If you have the chance to take part in a Pib cookout as we did in the Yucatan, don’t miss it.

Italy

I’m actually writing this post from our temporary home in Rome, so it’s quite easy to bang out a few hundred words about the incredibly naughty and indulgent cuisine that is Italian.

After spending nearly 2 months in total travelling around this country and having done 6 different cooking classes/food experiences, we have a pretty good idea about the food here, but we still have so much to learn.

Italian food is so much more than pasta and pizza, although both are done better here than anywhere else in the world. Italian cuisine is all about simplicity and the quality of the ingredients.

Where a North American spaghetti recipe might have 20 ingredients (and erroneously added meatballs which Italians don’t do), the Italian equivalent likely has less than 5. This level of simplicity is what makes Italy one of the top countries for food.

What makes Italian food so fascinating is the passion that the people have for it. Italians are perhaps the most skilled at loving life and this enormous gratitude for the world around them is reflected in their food.

Simple, fresh and bursting with flavour, Italian food is one of the main reasons that people choose to travel to this country. As far as countries with the best food are concerned, Italy could battle most and win with a glass of wine in one hand.

Our Favourite Italian Dishes

Abbacchio Alla Romana: Roman-style roast lamb is one of the best examples of Italian food that’s outside of the pasta and pizza realm.

Incredibly juicy lamb braised and roasted to give it a crispy skin and a fall off the bone interior, served on a bed of potatoes and rocket that has soaked up the juices of the meat, this is probably the best Italian dish I’ve ever eaten.

Bucatini all’ Amatriciana: We first had this during a cooking class in Rome and ever since we’ve been hooked.

Bucatini is the pasta and it’s a hollow, spaghetti-like noodle made from durum wheat flour, while the Amatriciana is the sauce, which takes its spiciness from black pepper and dried chiles and its depth of flavour from guanciale (Italian salt-cured pork jowl). It’s rich, luscious and oh so delicious.

Pizza: It would be a sad trip to Italy without at least trying a pizza. It’s very different from a Chicago deep dish or a New York-style pizza, but similar to other Italian dishes when it comes to simplicity and freshness of the ingredients. Italian pizza is on a whole other level, particularly those found in the pizza capital of the world, Naples.

Bistecca Alla Fiorentina: You’ll have to go to Florence to get the Florentine Steak done right, but don’t expect the chef to ask how you want it done. There’s only one way to cook a steak in this part of Italy — rare.

The steak is typically a high cut of either veal or heifer that has been aged in a cool room for at least 2 weeks before it is cooked directly on the embers or on a grill.

This succulent dish has long been the most popular meal in Florence and it is one that even Italians will travel to the city to try. In my opinion, it’s best served with a carafe of red wine (even if you’re having it for lunch).

China

The food in China is one of the best cuisines in the world. If you’ve ever experienced the diversity and regionality of the country’s authentic dishes (Cantonese, Shandong, Jiangsu and Sichuan, to name a few), you’ll realize how far the real deal is from its North American Chinese takeaway counterpart. It’s almost unrecognizable.

China is unique in that it’s one of the best countries for food and yet, people who haven’t been there hardly know what Chinese cuisine really is.

Anyone who has been to China will quickly notice that there’s a complete lack of chow mein, sweet and sour pork and fortune cookies. These were all adaptations made by Chinese chefs in foreign countries to make their dishes more palatable for western tastes.

While this was a genius business decision, it was detrimental to the West’s understanding of how amazing Chinese food can be.

While not all Chinese food will be to your taste (even the most adventurous travellers might still steer clear of giant centipedes on a stick or thousand-year-old eggs), there are plenty of amazing dishes to try in this incredibly fascinating country.

Our Favourite Chinese Dishes

Guo Bao Rou: I realize there’s irony in me saying that the Western-version of Chinese food is unauthentic and then listing Dong Bei’s regional “sweet and sour pork” as my first dish in China, but it’s so much different than its American counterpart, believe me!

This is a much more delicate and sophisticated version of the dish. It has a light, crispy batter coating a soft, yet toothsome twice-cooked pork modestly drizzled with a sweet honey and ginger sauce and served with a sprinkling of green onion on top. In the year we spent living in China, I probably had this dish more than 50 times.

Sichuan Hot Pot: More a cooking method rather than an actual dish, having a hot pot in the Sichuan province of China is an experience in itself. The piping hot broth is kept simmering in the center of the table while raw ingredients like thinly sliced meat, leaf vegetables, mushrooms, vermicelli, potatoes, egg dumplings, tofu and seafood are dunked into the soup to cook.

The cooked items of the hot pot are then typically dipped in an additional spicy sauce for added flavour.

Soup Dumplings: These are without a doubt our favourite Chinese finger food and when we go to a soup dumpling restaurant, whether in China or in a foreign country, we always eat them until we’re so full that we can barely stand up.

That’s just how delicious they are! Called Xiaolongbao, these dumplings are from the Jiangsu province of China (where we lived) and are usually filled with pork.

A cube of gelatinized fat and broth is added inside the rolled dumpling so that when it is steamed the gelatin melts and turns into soup with the pork inside. I don’t think I need to say more. Delicious!

Liangpi Noodle: This cold noodle dish hails from the Shaanxi Province, but is found all over western and northwestern China. We enjoyed this dish many times in Yangzhou, where we lived when we were teaching English for a year.

You’ll usually find it as a street food meal and it’s excellent for hot days. Liangpi literally means “cold skin” and is doused in delicious chilli and sesame oil sauce and topped with thinly sliced cucumbers, sesame seeds, coriander and fresh chilli.

Thailand

Since our first backpacking trip in 2008, we’ve been hooked on Thai food. It’s light, healthy, spicy, salty, sweet and incredibly delicious.

Unfortunately, when travelling around Thailand, much of the food has been diluted by an influx of tourism and western tastes. On the islands, in particular, it’s hard to find a real authentic Thai meal. They remove the spice and with it goes the soul of the dish.

In Bangkok however, it’s easy to find amazing Thai food. Head to restaurants like Northeast in Baan Nual or in local markets like Khlong Toei or Wang Lang and see what authentic cheap Thai food tastes like.

Or step the budget up a bit and see what the evolution of modern Thai cuisine has created at one of the 176+ Michelin-starred restaurants in the city.

Thai food, when done right, is easily one of the most satisfying cuisines on this list and Thailand itself is definitely one of the best countries for food in my opinion.

Our Favourite Thai Dishes

Thai food has quickly become one of the most popular international cuisines and you can find a Thai restaurant in pretty much every country, so it’s not surprising that some of our favourite dishes are the most well-known. When visiting Thailand, eating is one of the top things to do…enjoy!

Pad Thai: Okay, I couldn’t’ help it. Pad Thai exemplifies the true core of what makes Thai cuisine so amazing. Salty, sweet, spicy and sour, it has all the tastes covered. With bean sprouts, peanuts, chives and lime squeezed on top, it’s easy to see why this is Thailand’s most famous dish.

You can get it with tofu on the street for under $1, or you can have it with prawns and chicken in a fancy restaurant for upwards of $10. No matter what, if this dish is prepared properly and ticks all of the flavour boxes, it will knock your socks off.

Massaman Curry: This rich, but surprisingly mild south Thai curry actually finds its roots in Thailand’s Muslim community. Today you can find the dish all over the country and it’s definitely one of the most filling meals you can have in Thailand.

Typically made with chicken and potato, it’s as much a hearty stew as it is a curry. The subtle flavours of cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace, give the dish a unique, distinctively un-Thai flavour that is refreshing when travelling around the country eating nothing but Thai food for weeks on end.

Tom Yum Goong: This spicy Thai soup with shrimp is another classic. Pretty much everyone knows about Tom Yum soup, but to have a properly prepared bowl of it in Thailand is a spiritual experience in itself.

I’m not much of a soup guy normally, but give me a steaming bowl of Tom Yum with shrimp set in a spicy broth of tomatoes, lemongrass, galangal, chillies, kaffir lime leaves and onions and I’m set.

This is one of Thailand’s best dishes and again takes advantage of combining spicy, sweet, salty and sour flavours to create something magical.

Greece

Mediterranean food, in general, is easily one of the best cuisines in the world, but the Greeks do it best I think. From the amazing array of seafood meals to the Middle Eastern-inspired dishes like Gyros, Greek food is a culinary culmination of its neighbours and by mixing and melding the cultures, cuisines and ingredients, Greece has somehow come out on top.

Bright citruses, world-class olives and olive oils, fresh fish, fantastic bread and a seemingly endless list of herbs has given Greece a historical leg up on many other cuisines around the world. Considering the food has a history of over 4,000 years, it’s no surprise that they’ve completely perfected many of their dishes.

If you’ve ever travelled in Greece, you’ll know that you won’t go hungry. Even if you’re here on a budget, it seems that Greek chefs won’t let you leave a restaurant after only finishing the main course.

If you don’t order an appetizer and dessert, they’ll probably give you one for free. They are as passionate about their food as the Italians and are feeders, so get ready to eat.

Greek people are also amongst the most hospitable that we’ve met in our travels and their social life seems to revolve around food. If you have a chance to join a family lunch or dinner with a group of Greek friends, don’t miss it.

Free pouring wine, heaping portions of food, laughter and good chats are what travelling in Greece is all about.

Our Favourite Greek Dishes

After travelling in Greece for nearly 2 months in total, we’ve completely fallen in love with the country, for its people, its cuisine, its culture, its history and its architecture. There are so many amazing places to visit, and dishes to try.

We’ve had the opportunity to have a few meals with friends and families in Greece and they’ve remained some of our most memorable foodie experiences.

Appetizers: I know this is the first time I’ve listed a course as a favourite dish in this post, but the starters in Greece are just so varied and delicious that I couldn’t possibly list them all as separate meals.

Just make sure you don’t miss dolmades (stuffed grape leaves), tzatziki, feta cheese, bread and olive oil, greek yoghurt, Greek salad, olives, spanakopita, strapatsada, and keftedakia (Greek meatballs).

Souvlaki: I’m keeping it pretty standard here, but souvlaki is definitely one of the best dishes to try, particularly if you’re on a budget. Delicious skewers of spiced chicken, beef, pork or lamb are placed on thick, fluffy pita bread and served with a side of french fries, some tzatziki sauce and a slice of lemon.

Gyros: I had to include another Greek classic that’s easy on the budget. Gyros, like tacos al pastor in Mexico, find their roots in the Middle East and are the typical rotating shaved meat (usually pork or chicken).

In Greece, they are placed on thick pita bread and filled with tomato, onion, tzatziki sauce and oftentimes french fries.

France

Yes, we finally visited France and can now comment on French cuisine! The holy grail of cooking techniques and what all modern chefs seem to be trained in, French Cuisine has been influenced over the years by Spain, Switzerland, Germany, Belgium and Italy, but at the core, it is undeniably French.

Centuries of perfecting specific preparation methods have made this one of the most influential cuisines in the world.

It’s this iconic historical reverence that has solidified France’s position on pretty much every list of the best countries for food in the world and travelling to culinary capitals like Paris is a foodie’s dream.

While it has a reputation for being pretentious, when you’re travelling in France and even in Paris you’ll find that there are many casual French bistros that offer incredible food with generous portion sizes at affordable prices.

While the sauces, meats and vegetable preparations are enough to get anyone’s mouth-watering, don’t forget the incredible variety of cheese, bread and wine found in France!

If you’re travelling in the country, get ready to go on a foodie adventure through some of the most regional and diverse dishes found anywhere.

Our Favourite French Dishes

A few of these are dishes that sound expensive to foreigners, but we actually found them quite affordable when we were travelling in Paris.

Duck Confit: Tasting this dish in Paris actually converted Dariece to a lover of duck. In a true, traditional duck confit, every part of the duck must be used to complete the dish.

The method of cooking a proper confit is a centuries-old technique of preserving the meat through a salt curing process and then cooking it in its own fat. Unsurprisingly the end product is a crispy on the outside, tender on the inside, fall off the bone delicacy that is one of the countries finest dishes.

Beef Bourguignon: This hearty, delicious beef stew made with red wine, pearl onions, mushrooms and bacon is a total crowd-pleaser, but it’s a great meal to have on a cold evening in Paris, which is exactly when Dariece had it.

She offered me a bite and I found myself returning to her side of the table with my fork to get more and more of the delicious meal. The beef almost falls apart on the fork as you pick it up it’s so tender and the sauce is bold but layered with incredible precision.

Escargot: This is one that I haven’t been able to get Dariece to love, although she tried it in Paris and didn’t spit it out. The thought of eating snails completely turns most people off, but ever since I first had the delectable snails in pepper broth on the streets of Tangier in Morocco, I’ve been hooked.

I don’t think the French version with garlic, parsley, butter and shallot dethroned the Moroccan version, but it was definitely tasty.

Turkey

Turkish cuisine finds its roots largely in its Ottoman history which is a successful fusion of Central Asian, Middle Eastern, Balkan and Eastern European cuisines.

Compared to the countries that we’ve visited in the Middle East and Central Asia, I think that Turkey has a more diverse cuisine. We’ve tried countless dishes prepared in different ways and we still have many to taste.

Ingredients of lamb, beef, rice, fish, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis and tomatoes as well as nuts like pistachios, chestnuts, almonds, hazelnuts, and walnuts are common in the cuisine. Mixing these with a dizzying array of spices give Turkish food its distinct flavour.

Breads, cheeses, olive oils and chillis are also a common element of dishes in Turkey, making it in some ways similar, but also so very different from its Greek neighbour.

Our Favourite Turkish Dishes

Turkish dishes are so regional that some meals are only found in specific cities throughout the country. This regionality of the cuisine makes it exciting to travel to different parts of Turkey to taste different food.

Cappadocian Pottery Kebab: This is still one of the most delicious and interesting dishes I’ve ever eaten while travelling. Cappadocia itself has been a mecca for pottery-making since the Hittite period starting in around 1400 BC, so it’s no surprise that the region’s most famous dish is actually cooked in a sealed clay jar.

Called testi kebab in Turkish, which literally translates to “jar” kebab, the Anatolian speciality is usually made with lamb, beef or chicken with potatoes, garlic, onions, celery and carrots all set to stew in a jar and sealed with a thick layer of bread dough.

The dish is then left to simmer in its own juices for hours before being cracked open by the lucky customer who ordered it. The resulting stew is an unbelievably satisfying, meaty, hearty meal.

Iskander Kebab: There are many different versions of kebab in Turkey, but this one is the most popular and likely my favourite. A play on the traditional Döner kebab, the Iskander Kebab hails from the Northeast of the country and consists of thinly sliced lamb smothered in hot tomato sauce over pieces of thick, soft traditional Turkish bread. On top, there is usually a generous heap of yoghurt and butter.

Pide: This affordable Turkish style flatbread is a popular snack or lunchtime meal. There are numerous types, but one of the tastiest is topped with ground meat (typically, lamb), onions, peppers, and parsley — cooked to perfection in a brick or stone oven.

Shish Kebab: The more famous style of Kebab, the shish kebab is the skewered meat that many travellers associate with the word “kebab” before travelling to Turkey. This is a classic dish loved by Turkish people and travellers alike.

Most often found with Chicken, you can also get shish kebabs with beef or lamb. Any variety will be grilled and served on a metal skewer with sides of rice, salad and french fries. You really can’t travel to Turkey without trying this. The budget-friendly ($6+) dish is on pretty much every menu in the country.

Japan

This is the only country on this list where Dariece and I disagree a bit. While she agrees that Japanese food is probably the most beautifully presented, she isn’t as in love with the flavours of Japan as I am. Regardless, there are many dishes here she loves, and there’s no doubt that Japanese food is one of the best cuisines in the world

After much deliberation, we agreed that Japan simply had to be on this list. It is, after all, one of the most beloved food cultures in the world with a history of over 2,000 years of cooking and preparation techniques.

Japanese flavour is subtle, simple, fresh and clean. Japanese culture brings food to a new level. Over meals is where business is done, where friends socialize, where teams cooperate and where bonds are built.

Japanese people thank their Gods in food-related rituals and the tradition of Japanese culinary practices has transcended generations.

Must-Try Japanese Dishes

While Japanese food is much more than sushi, sushi is basically a cuisine in itself. There are so many different varieties of rolls, nigiri and sashimi that you could eat it for months while travelling in Japan and still have much to discover.

On top of that, Japanese cuisine boasts rich ramen soups, savoury meat dishes and countless fish meals.

Sushi: I’m listing this as one must-try meal in Japan, but you should really try many different kinds of nigiri, in particular, “toro” and “o-toro” (fatty and fattier) salmon and tuna, tako (octopus), Ika (squid), uni (sea urchin) and hotate (scallops).

You won’t find Philidelphia cream cheese in rolls in Japan (which is a good thing!), but look out for kappa maki (small cucumber roll), tekkamaki (small tuna roll), as well as varieties of Gunkanmaki (nigiri wrapped in seaweed), Temaki (seaweed-wrapped rice cones), Futomaki (giant rolls with seaweed on the outside), and of course sashimi.

Ramen: You can’t go to Tokyo without eating some delicious ramen noodle soup. Going to a ramen restaurant is an experience in itself. From the busiest places in train stations that are lined up around the corner, to the tiny hole in the wall restaurants with one or two ramen cooks at the counter.

The most famous and most exciting place to get ramen is at Ramen Street in the Tokyo train station. When you arrive in Japan by plane, if you take the train into the city you’ll likely stop here anyway, so it’s definitely worth taking an hour or so to wait in line and try the award-winning ramen restaurants that line the lower level of this chaotic train station.

Okonomiyaki: I could’ve included more famous Japanese foods like Tempura, Yakatori, Katsudon or udon to this list, but Okonomiyaki is such a delicious food and the Okonomiyaki restaurants are such a great experience that I just had to add it here.

Literally translating to “grilled how you like it”, this is Japan’s answer to a savoury pancake made with flour, yam and egg. The Okonomiyaki chefs grill up the pancake and its toppings right in front of you over a massive flat griddle. The ingredients typically include squid, shrimp, beef, green onion, mochi and cheese.

Spain

Tapas, pinchos, paellas, sliced meats, delicious cheeses and some of the world’s best wine (in our opinion), Spanish cuisine is exciting, varied and as much a social experience as it is a culinary one.

Bar hopping from restaurant to restaurant to try different finger foods (tapas and pinchos) and digging into tasty Spanish plates is a large part of what makes travelling to Spain so exciting.

The cuisine itself has been influenced over the years, but in general, the cooking methods have been shaped over centuries of societies that have inhabited the Iberian Peninsula and its territories.

The geography and climate of the region have similarly defined the ingredients that make up the dishes. Together, the ingredients and cooking methods present a complex gastronomical history that has been evolving with the invasions, conquests and international trade throughout Spain’s history.

Today, the cuisine is a culmination of years of influence and change and the country seems to have perfected the art of offering a variety of food while customers enjoy a variety of wines.

In short, Spain is one of the culinary giants of Europe and travelling here is as much a culinary adventure as it is one through history and culture.

Must-Try Spanish Dishes

Pinchos: Many people already know that the word “tapas” refers to small Spanish plates, but even smaller finger-foods are the Spanish pincho, which originated in northern Spain. The word “pincho” literally means “spear or stick” which refers to the toothpick that’s poked through the dish to hold it all together.

Pinchos typically range from €1-€2.50 and there are entire restaurants and bars dedicated to them. At a pincho bar, you will order a drink, grab your own small plate and then walk up to the counter where there are often dozens of “pinchos” with different coloured toothpicks (the colours represent different prices).

You simply take what you think looks good and then when you’re ready to pay, the waiter will count the toothpicks and charge you accordingly.

Paella: This dish is originally from Valencia and some people say it comes from the Spanish words “para ella”, which literally means “for her”. This is because paella is a Spanish dish typically cooked by the men on Sundays for their women.

Similar to a gender-reversed English “Sunday roast”, paella is a meal that is meant to be shared over chats and laughter. While most Westerners only know the seafood version, the true traditional Valencia paella is actually made with rabbit, chicken and sometimes duck (no seafood).

Whatever variation you have, make sure you have it in Catalonia, the province in which it was born, or better yet in the city of Valencia itself.

Tapas: Slightly larger and more famous than pinchos, and equally delicious are the Spanish tapas. These small plates are perfect for holding you over before dinner. Spanish people eat very late, no earlier than 10 pm, so for tourists, tapas are a great way to eat some snacks while you’re waiting for dinner restaurants to open.

Tapas range from around €4 – €15 so a night of tapas isn’t always that cheap. If you’re on a budget, I recommend starting with the more filling “patatas bravas” which are fried potatoes with a barbecue sauce on top.

Enjoy Your Travels to These Countries With The Best Food

Food, culture, family and tradition are often so intrinsically linked in today’s society that travelling as a foodie is one of the best ways to get a little bit deeper into a country’s true soul.

I highly recommend joining food tours, cooking classes, tastings and wine pairings in the countries you visit to have the opportunity to learn more about the country’s cuisine and how it has shaped modern-day life.

Airbnb Experiences are a great way to join food experiences with local people. We did a chef’s dinner in Paris and a tapas tour and paella cooking class in Barcelona and we could easily recommend them all. Check reviews and make sure those hosting are local wherever possible.

As a foodie, there are so many ways to have gastronomical experiences while travelling these days and we are fortunate to have access to a world of cuisine in most of our home towns. Being open-minded and trying new things is what food culture is all about.

I listed many of the “must-try” dishes in the countries above, but these aren’t always the best. Be adventurous and try new things while you’re travelling. Don’t be afraid to taste those dishes that seem “strange” to your western pallet.

Who knows, maybe you’ll be like us and find out that you love duck heart, cassava root, fried ants and cow cheek. Open your mind while travelling. Your tastebuds and your future self will thank you for it.

Which countries with the best food did we miss?! Leave a comment below.

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