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dosaandmoreberlin · 3 years ago

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This Indian Restaurant in Berlin Serves the Best South Indian Meals

South Indian food has made its way into the hearts of billions of people. The subtle flavours and aroma along with the health benefits of having South Indian and other Indian meals have made the Indian cuisine super famous worldwide. People not only travel to India to try these dishes but various business minded people have seeked this opportunity to open new ventures. The Indian food industry has now spread its wings in almost all the countries across the world. South Indian food being one of the most famous is always in demand amongst foreigners. Indian food is a must try whenever one visits India or any other country. Indian food is healthy, delicious and can be consumed at any time of the day.

Indian food has both vegetarian and non-vegetarian dishes, made using some of the best Indian ingredients, spices and herbs which add flavour to the dishes and also have medicinal benefits. These dishes are available at most Indian restaurants in the world like Dosa and More, one of the best Indian restaurants in Berlin, Germany. Indian food is now consumed more frequently than any other cuisine. It is even cooked at home in countries outside India. Indian immigrants and visitors also play a major role in the advancement and growth in the popularity of Indian cuisine. The dishes that were, a few years ago, considered to be unhealthy and too spicy are now cooked for special occasions and also included in the regular diets of many.

Dosa and more is an Indian restaurant in Berlin, serving some of the most popular, delicious and best Indian meals in Germany. From South Indian meals to famous Indian street food dishes, Dosa and More has it all. It is one stop destination for all Indian cuisine lovers, both locals of Berlin, visitors and Indian locals residing there. Indian food includes dishes of various kinds and flavours, made using natural and organic ingredients at Dosa and More. The dishes are made by experts who have cooked and perfected these meals over the years. The technique used to make Indian food plays a very important role and is thus one of the many reasons why Indian cuisine dishes are unique.

The people who grow up and live in the western countries develop a taste for subtle flavours. Which is why South Indian food is one of the most famous categories of Indian cuisine in the world. The flavours of South Indian food compared to the North Indian dishes is fairly subtle and thus acceptable by the foreigners. Dosa and More is one of the greatest Indian restaurants in Berlin, serving these delicious South Indian meals at very reasonable prices. With the online delivery system, one can also get their favourite dishes from Dosa and More home delivered by ordering online. Anybody who visits or lives in Berlin can get Indian cuisine dishes from Dosa and More and enjoy the true Indian flavours while being in Germany.

Some of the most famous South Indian dishes served at Dosa and More include:

1. Masala Dosa: Loaded with Indian spices, Masala Dosa has a rather spicy filling. It is perfect for people who enjoy a little spicy food. It is less spicy than Indian chaats and Indian street food dishes and spicier than plain Idli, dosa and other subtle South Indian meals.

2. Plain Dosa: The definition of simplicity is perfection. South Indian plain dosa is generally consumed with Sambar and coconut chutney to add flavours to the crispiness.

3. Cheese Dosa and Cheese Masala Dosa: Cheese makes everything better, even something as perfect as a South Indian dosa. Dosa and More Cheese Dosas are loaded with cheese and cooked to perfection following the traditional Indian cooking methods.

4. Schezwan Jinny Dosa: Dosa and More’s special dish schezwan jinny dosa is a unique shaped dosa loaded with spiced and flavoured filling and dipping in schezwan sauce for extra taste and spiciness.

5. Rava Dosa: One of the healthiest breakfast alternatives is Rava Dosa. Instead of the usual rice flour and lentil flour, Rava Dosa is made using rava or sooji and rice flour batter making it healthier for the diet conscious people.

6. Masala Idli: Steamed little delicacies that are light as well as delicious. Masala Idli is a dish containing spiced rice-lentil steamed cakes. They are filling yet very light and good for digestion.

7. Vegetable Idli: Loaded with vegetables South Indian vegetable Idli is perfect for any healthy meal. Dosa and More has various other Idli variations which are a must try by all South Indian food lovers.

8. Idli Vada combo: The perfect South Indian combination of steamed rice-lentil cake and healthy Indian doughnuts served with sambar and chutneys.

9. Steamed Idli with sambar: The classic South Indian dish loved by Indians all over the world. Plain steamed Idli is not only addictively delicious but also very light and filling.

10. Onion Uttapam: In the mood for something light and delicious? Uttapam is the perfect South Indian snack to have on a light breezy day. Enjoy online uttapam and various other good Indian food in Berlin at Dosa and More restaurant.

#best Indian restaurants in Berlin #best south indian restaurant in berlin #Indian food in Berlin

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anandrestaurant-blog · 5 years ago

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#Idli Restaurant Berlin #Indian restaurant Berlin #north indian cuisine berlin #south indian cuisine berlin #Best Indian Restaurant in Berlin

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spicevillageeu · 3 years ago

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The Best Asian Cuisines One Must Try in Their Lifetime

Asia is a land of versatility. Each country on this beautiful continent is unique in every aspect. From the cultural values, to the architecture and from the people to the cuisines. Asia is the biggest continent in the world with 48 countries. Each of these countries have their own unique taste, flavours and aroma. The world is now getting acquainted with the cuisines of Asia and people all over are falling in love with the texture and flavours of Asian dishes. Many brands have acknowledged this growth and are expanding to the western countries and blooming.

Asian dishes carry a very distinguished taste and the spices used have various health benefits added to them. All diet conscious and health fanatics have slowly started realising the benefits of consuming Asian food and thus have started incorporating them in their plans. Here are some of the various benefits of having an Asian meal at least once a day:

1. Most dishes are cooked thus the chances of catching a bacterial or viral infection through raw food is lesser

2. Spices, herbs and vegetables used in Asian cooking are mostly organic and are easily available in Asian supermarkets like Spice Village in Berlin, Germany

3. For people who enjoy cooking and find it therapeutic, the process of preparing an Asian dish is blissful

4. Since there are so many cuisines inside the Asian cuisine it provides the person with a wide range of dishes to choose from

5. Asian dishes are vibrant, flavourful and aromatic, perfect for you to make everyday, every meal a special one

6. It takes efforts to an authentic, traditional Asian meal thus making it the perfect companion for an exceptional night

Some of the most popular sub-cuisines of the Asian cuisine are Thai, Indian, South Indian, Chinese, Korean and Japanese. The Asian cuisine particularly is distributed in the following sections:

1. Central Asian cuisine: Most countries of this cuisine have a strong influence of the Mongolian cuisine. It is the birthplace of the famous yogurt. Some of the major dishes from the Central Asian cuisine resemble that of the Middle East mainly due to the usage of seasonings, rice, vegetables, yoghurt, legumes and meats.

2. East Asian cuisine: This cuisine includes food from China, Japan, Korea, Mongolia, Singapore, Taiwan and Tibet. Dishes from this cuisine are very similar to those of the SouthEast Asian cuisine, due to the cultural and ethinic mix. Being one of the most populated regions of the continent, the East Asian cuisine includes various regional and cultural cuisines too.

3. North Asian cuisine: Most dishes of this eloquent cuisine are grilled, boiled, stewed, stuffed and cooked with meat and rice. The countries in the North Asian region have a great influence of Russia which is reflected in the flavours of their dishes.

4. South Asian cuisine: Our personal favourite South Asian cuisine which can also be called Indian cuisine. It mainly comprises dishes made in ghee, zinged up with spices and herbs that have medicinal properties too, along with the goodness of organically obtained and farm grown ingredients.

5. Southeast Asian cuisine: Most dishes of this beautiful cuisine are stir fried or boiled or steamed to attain the perfect softness, texture and aroma. This cuisine includes a strong emphasis on lightly cooked dishes with a strong aroma which carries flavors such as citrus and herbs like lime, coriander and basil.

6. West Asian cuisine: Cereals like wheat and rice are staple to the West Asian cuisine, along with barley and maize. Grilled meats, kebabs, flavoured meats like lamb and mutton in butter or clarified butter are widely consumed in West Asian cuisine.

The common dish between all the Asian cuisines is dumplings. Available in different shapes, with multiple filings, doughs and cooked uniquely in the different regions. This mouth-watering dish also has various names commonly called momos in the South Asian region. This delicacy is mostly enjoyed with a spiced up red chilli sauce or chutney and tangy mayonnaise. Dumplings are called Pelmeni in North Asia, Khinkali in Central Asia, Manti in Western Asia, Samosa in South Asia, Xiao Long Bao in East Asia and Curry Puff in South East Asia.

The most famously consumed and favoured Asian dishes in the world belong to the Indian, Thai, Chinese and Japanese cuisine. Most countries have restaurants and dining outlets specific to these cultural cuisines. The increased availability of ingredients, spices and herbs staple to the Asian cuisines has also made it easier for people to make beautiful and delicious dishes at home. To get authentic and true-to-taste, organic Asian ingredients in Germany, order online from Spice Village, an Asian supermarket in Berlin. Spice Village has almost all brands and products required to create the perfect Asian meal. Be it the Indian herbs or Thai spices or Chinese noodles and sauces, find them all under one roof at Spice Village Supermarket.

#Asian supermarkets #Asian supermarket in Berlin

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easyfoodnetwork · 5 years ago

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This Egyptian Grain Bowl Is the Pantry Wonder-Dish We Need Right Now

Anny Gaul

Koshari is filling, flavorful, easy to make, and basically perfect

Last September, the Egyptian fast-casual chain Zooba opened a branch in Lower Manhattan. Among Egyptian classics like taameya and hawawshi, one of the most popular dishes on the menu from the start has been koshari — a centuries-old grain bowl that’s suddenly found itself an unlikely global “it�� food. Manhattan’s Zooba is just the latest in a series of hot spots in cities like Cairo, Berlin, London, and New York that are serving the ancient staple to an entirely new and very eager customer base.

The appeal of koshari is easy to understand. It’s both filling and delicious — a mess of complex carbs and protein muddled with a range of acidic notes. A base of rice, lentils, chickpeas, and macaroni is shot through with sauces that meld tomato, hot pepper, vinegar, and garlic, and the whole thing is topped with crispy fried onions. But while it’s a fast-casual trend around the world, in Egypt, koshari is better known as a historic national dish, one that gracefully straddles the divide between street food and home cooking.

It’s also the perfect food for pantry cooking in an age of stay-at-home orders and two-hour supermarket queues. With a long history as a hardy, adaptable, filling meal of choice among traders and travelers, it’s designed to provide maximum nutrition and flavor from cheap, accessible ingredients and local trimmings. If you have an assortment of starches, pulses, and alliums on hand, plus some vinegar and tomato sauce or tomato paste, then koshari’s delights are within your reach.

“Egyptians have a long history of hodgepodge cooking, stuffing carbs with even more carbs — and we aren’t the only ones.” — Egyptian novelist Nael El Toukhy

Koshari’s history has always been something of a mystery. One thing most Egyptians agree on is the dish’s connection to khichidi (sometimes spelled kitchari), an Indian dish that is also built on the winning combination of grains and pulses — a catchall term for the edible seeds of legumes like beans and lentils. But how did it get to Egypt?

Most popular accounts cite Britain’s occupation of Egypt, which began in 1882 and was accomplished with the help of Indian troops. While it’s perfectly plausible, even likely, that Indian soldiers brought khichidi with them to Egypt, they probably weren’t the first or the only such link in koshari’s history: Centuries of earlier, sometimes indirect, connections between Egypt and India likely also form part of the dish’s evolution. As the powerhouse rice-and-lentils combo traveled along the pilgrimage and trade routes that have connected South Asia to Arabia to Egypt via the Red Sea for centuries, it absorbed new ingredients and flavors along the way.

Today, traces of rice-and-lentil dishes dot the ports and coastal regions that long tied Egypt and India together. The crews of dhows — short-range sailing vessels of the Red Sea and Indian Ocean — once ate a dish made with rice, lentils, ghee, and hot peppers, according to one traveler’s account from the 1930s. Food scholar Sami Zubaida recalls a weekly meal of rice, lentils, tomato paste, and garlic during his childhood in Baghdad, adding that the dish was also well-known in Iraq’s port city of Basra. It was Zubaida who pointed me in the direction of several 19th-century British accounts that placed koshari — or something very like it — along the east coast of the Arabian peninsula as well as in Suez, an Egyptian port at the northernmost end of the Red Sea. An East India Company official stationed there in the 1840s described the locals eating a mixture of lentils and rice cooked with ghee and flavored with “pickled lime or stewed onions.”

Zooba [Official]

Two versions of the Koshari served at New York’s Zooba pre COVID-19, now available for takeout and delivery

In 1941, Egypt’s most famous cookbook, known as Kitab Abla Nazira, included two koshari recipes, one with yellow lentils and one with brown lentils. But before its canonization in a cookbook written for middle-class housewives, koshari was likely best known as a local street food. British public health authorities granted a license to a street vendor peddling “rice and macaroni” in 1936. It’s a vague archival detail, but I like to think it may have referred to Cairo’s first recorded koshari cart.

The addition of pasta and tomato sauce to koshari was a testament to the considerable influence of the Italian communities in Cairo and Alexandria at the time, which infused everything from the local diet to its dialect. (Modern Egyptian Arabic is peppered with Italian loanwords for everything from a Primus stove — “wabur,” from “vapore” — to the check at a restaurant, “fattura.”) Pasta and tomato sauce offered cheap ways to stretch koshari’s portions even further.

Contemporary koshari is commonly served with as many as three different dressings: a tomato sauce, a local hot sauce called shatta, and a garlicky, vinegar-based dressing called da’ah (pronounced with a glottal stop in the middle, like “uh-oh”).

Even today, koshari is never just one thing. Within Egypt, variations abound: Yellow lentils are associated with Alexandrian koshari, while Cairene koshari typically features brown lentils. Many home cooks told me how they’d tweak their mother’s or grandmother’s recipes, swapping in whichever pulses or pasta shapes they prefer or adding more spice. Sometimes elements of the dressings are combined, like hot pepper added to the tomato sauce, for example. There are variants topped with an egg or a smattering of chicken livers. Cairo Kitchen, another fast-casual Egyptian restaurant specializing in homestyle meals, introduced brown rice and gluten-free variations of koshari. And further afield, Koshary Lux in Berlin serves up koshari with jasmine rice, beluga lentils, and caramelized rather than fried onions.

For now, the signature neon lights of Zooba’s Nolita dining room are switched off, just like the lights on the Nile party boats in Egypt they’re meant to resemble. Until they light up again (it recently opened for takeout and delivery!), the world’s original flexitarian grain bowl is easy enough to make yourself.

Anny Gaul

Koshari is less about one ingredient than the right mix of textures and tastes.

Build-Your-Own

The robust grain-and-pulse genre provides a handy template for building a grain bowl from whatever’s on hand. For some good jumping-off points, try Meera Sodha’s twist on kitchari; Maureen Abood’s take on koshari’s Levantine country cousin, mujadara; or novelist Ahdaf Soueif’s koshari recipe. But koshari doesn’t so much require a hard-and-fast recipe as it does a list of stuff to put in a bowl, and a mixture of contrasting textures and tastes is more important than any one ingredient. Here, then, is a basic guide to building your own koshari-inspired pantry grain bowl.

Step 1: Form a base

The foundation of the dish should include at least one grain (rice, pasta, or in a pinch, bulgar, freekeh, or even couscous) and one pulse (lentils, chickpeas). Today’s koshari typically includes at least two of each (chickpeas, lentils, rice, and pasta), but you can always keep it simple, like many earlier versions of the dish, with just rice and lentils.

Aim for short pastas, such as elbow macaroni; for longer pastas like vermicelli and spaghetti, break into pieces before cooking. Most koshari recipes call for a grain-to-pulse ratio of at least 2 to 1. Increase the ratio to stretch the recipe into more servings; decrease it for a lighter meal.

The culinary teams at Zooba and Cairo Kitchen suggested that preparing multiple ingredients in the same pot is the secret to rich, homestyle flavors (also fewer dishes!), so feel free to cook your lentils and rice together.

Step 2: Sauce it

Sauces and dressings can make or break a grain bowl. If you have a jarred marinara-style tomato sauce — ideally something with tomatoes, onion, and garlic — on hand, warm it up and stir it right into your koshari or mix in a bit of your favorite hot sauce first. If you only have tomato paste, improvise a substitute by stirring in some hot sauce and olive oil.

Then you need something with a little more garlic and acid. Whip up a quick dressing with some crushed fresh garlic and cumin steeped in white vinegar (traditional) or lime juice (nouveau). You can also start with a basic citrus vinaigrette and experiment with layering other dressings on top, like a drizzle of pomegranate molasses or a balsamic glaze. A squeeze of fresh citrus never hurts.

Classic koshari is topped with crispy fried onions, which you can replicate with whatever alliums you have on hand, some oil, and a microwave, one of my favorite hacks. Reserve the oil and toss it with the pulses and grains, and add a dollop of butter or ghee for even more richness. For a crunch that doesn’t involve frying things in hot oil but still feels Egyptian, try dukkah, an Egyptian seed and spice mix.

Step 3: Customize

From there, you can pepper in some caramelized onions or add your favorite pickles, fresh herbs, greens, or a soft-boiled egg. Follow the lead of dhow sailors with some hot chiles or pickled citrus.

Step 4: Eat for days

Koshari’s reliance on so many shelf-stable ingredients makes it great for cooking from the pantry, but it can also make the process of preparing it daunting. Pace yourself and split the preparation over a couple of days, remembering that most grain bowl ingredients can be building blocks for multiple meals. If you’re planning a pasta dinner with a green salad on the side, make some extra tomato sauce and a garlicky vinaigrette to dress your koshari the next day. And as you well know, crispy onions make anything better.

So the next time you look to your own pantry for dinner inspiration, borrow a page from koshari’s long, global tradition of piling together sturdy nonperishables with the zingiest trimmings on hand — for a combination that has been satiating sailors, traders, street vendors, and home cooks for centuries.

Anny Gaul is a food historian, blogger, and translator. She’s currently a fellow at the Center for the Humanities at Tufts University.

from Eater - All https://ift.tt/2SZaQbK https://ift.tt/3buf55u

Anny Gaul

Koshari is filling, flavorful, easy to make, and basically perfect

Last September, the Egyptian fast-casual chain Zooba opened a branch in Lower Manhattan. Among Egyptian classics like taameya and hawawshi, one of the most popular dishes on the menu from the start has been koshari — a centuries-old grain bowl that’s suddenly found itself an unlikely global “it” food. Manhattan’s Zooba is just the latest in a series of hot spots in cities like Cairo, Berlin, London, and New York that are serving the ancient staple to an entirely new and very eager customer base.

“Egyptians have a long history of hodgepodge cooking, stuffing carbs with even more carbs — and we aren’t the only ones.” — Egyptian novelist Nael El Toukhy

Zooba [Official]

Two versions of the Koshari served at New York’s Zooba pre COVID-19, now available for takeout and delivery

Anny Gaul

Koshari is less about one ingredient than the right mix of textures and tastes.

Build-Your-Own

Step 1: Form a base

Step 2: Sauce it

Step 3: Customize

From there, you can pepper in some caramelized onions or add your favorite pickles, fresh herbs, greens, or a soft-boiled egg. Follow the lead of dhow sailors with some hot chiles or pickled citrus.

Step 4: Eat for days

Anny Gaul is a food historian, blogger, and translator. She’s currently a fellow at the Center for the Humanities at Tufts University.

from Eater - All https://ift.tt/2SZaQbK via Blogger https://ift.tt/2WQJTIt

#Blogger #cooking #Eater #food #recipes

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packratblog-blog1 · 7 years ago

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Yangshuo, People’s Republic of China 🇨🇳

Former U.S. President Jimmy Carter once claimed that Yangshuo was "the most beautiful place on Earth." I find it really hard to imagine how anybody could disagree with him, I mean, he was definitely the most roundly agreeable 'Leader of the Free World' that there's ever been, so he's got that on his side.

Carter and his wife Rosalynn visited China in the early 80s and spent part of their time, much like Jade and I did, cycling around Yangshuo county's serene countryside. On a perfect morning as the sun hung low in sky, we woke up early and set off to rent bikes and ride out into the Yangshuo countryside. The main cluster of hostels, restaurants and bars that make up this tiny town's central core, takes a little while to break out of. Although early in the morning, it took us about twenty minutes to get away from the crowded pavements crammed with street vendors and roads packed with tour buses and taxis. Once at the edge of Yangshuo town, a line could be practically drawn across the road; go back towards town or go on towards countryside views that will melt your mind.

Obviously we chose to go on.

As the road wound further out into the pristine, seemingly endless and untouched countryside, the traffic died down and we were by ourselves. We wound our way along the empty roads in the early morning silence, eventually our path started to run parallel to the Li River and we stopped for a water break. We realised after a few minutes that we were in the exact spot that is printed on China's 20 RMB notes (the national currency). Surrounded by the flowing water of the Li and the towering limestone karst peaks that jut out of the surrounding landscape is actually very difficult to take in. As I've experienced when travelling before, this sometimes when something looks so filmic or surreal, it's not easy to accept that your standing in it or that it's right in front of you. It's happened to me in Berlin, when I first touched a section of the wall, it happened in Vietnam when I crawled through the Cu Chi Tunnels complex and in Cuba when I drank Mojitos in Ernest Hemingway's favourite old haunt. Yangshuo joined that list at this very moment, it looks like a purpose built film set, but it's real. The Chinese have good reason to be so proud of Yangshuo, because it's so unique, so beautiful, so quaint and so easygoing.

Back in Yangshuo town, life moves a little quicker...only slightly more so though. The aforementioned cluster of nightlife, eateries and hostels that dominate the narrow pedestrian strip known as West Street is a one stop spot for anything you really need to enjoy your stay on this town. Depending on the time of day or night of your arrival in Yangshuo, West Street can be somewhat overwhelming, and if you arrive in the evening (particularly at the weekend), it can be hard to know which way to turn to get decent food and drink. In the spirit of what I've just said, I hope the following can help a few of you out there!

PLACES TO VISIT: - As Yangshuo isn't a huge place, it's not really split up into smaller areas or districts. One tip on this though: don't stay on West Street if noise is a factor for you. We stayed at a fantastic hostel that while labelled as being on West Street, it wasn't, instead it was located on a nearby street and cut down on a tonne of the noise and craziness. I don't want that to make me/us sound old and boring, the truth is that noise isn't a massive factor that bothers me (anyone who's stayed in hostels will be pretty tuned out to it!), but I realise that Chinese trance until the wee hours might grind on some people's nerves. So if you're looking for some semblance of quiet and seclusion, go for accommodation just off the street. I can't speak highly enough of Yangshuo Travelling With Hostel, check it out if you're in town!

FOOD AND DRINK: - Gan's Noodle House: This place is excellent! It's nothing special to look at, and would be very easily overlooked. This was recommended to us (I can't for the life of me remember who by), as a good spot for some simple, straight up, traditional Chinese food. The place seems to be operated by, you guessed it! A guy named Gan, who crafted some great, unfussy local fare. Gan's of course is well known for it's noodles, and I must say the noodle based dishes were brilliant. The real treat here though were the dumplings, we tried (over a couple of visits), a bunch of the different varieties, cooking styles varied from frying to steaming, as did the fillings, with pork being the standout. On top of all this, it was cheap...backpacker cheap.

- Kali Mirch Indian Cuisine: Okay, let me start by saying that while Indian food happens to be my all-time favourite, we weren't actually seeking it out when we came across this place. That being said, we were both so glad that we came across it, because it can definitely hang with some of the great Indian restaurants I've visited in my time. Run by a family who came to China a few years ago from Northern India, everything they serve is just sheer happiness on a plate. Every flavour in the dopiaza was applied brilliantly and the saag paneer was just a flavourful, perfectly textured marvel...I really could have eaten there every day.

- Street food vendors on West Street: The beauty of street food is that it's hard to rave about anyone in particular! There's a lot of really cool street food here, everything from giant spring rolls to Korean-style fried chicken, and the best part is that it's not only tasty, it's mega cheap!

- German Beer Bars: There are a bunch of German owned and operated bars and restaurants on West Street. While I can't speak for the meals they serve (as we never ate a sit down meal in any of them), they do reasonably priced German beers (in stein glasses no less!) and they serve these great little portions of currywurst that really do taste the real deal. On top of that, most of them have rooftop beer terraces, which are perfect for an easygoing afternoon in the sun.

OTHER TIPS: - Just one major tip before I sign off, and it concerns getting to Yangshuo, and with this I'm hoping I can save a few people some hassle. Online, getting to Yangshuo is made to sound easy peasy lemon squeezy. But to quote 'In the Loop', it's actually "difficult, difficult, lemon difficult." Yangshuo is most easily accessible from the city of Guilin, which can be reached by rail from all over the country, which is very much the easy part as the Chinese rail network is really dependable and efficiently run. Now, most sites online explain that to get to Yangshuo, just get the 'Yangshuo' bus from outside of Guilin North railway station or Guilin South railway station (whichever one you get off at). The sites (including very popular travel sites that I won't name), state that the buses leave from right outside the stations and leave approximately every twenty minutes. That's the first part of it that's simply not true. We arrived at Guilin North to be told by the station information kiosk that the buses now only run from Guilin South, and that we had to get the local public bus there and then change. Now to me, that's a slight spanner in the works, but it's fine, it's only a twenty minute ride between the two stations and the bus ran on time. Now comes lie number 2 from the reputable travel pages. Many of the sites say 'Watch out for the fake scamming women who are selling tickets for the Yangshuo buses...they aren't real ticket vendors!' Well, when we arrived at Guilin South there was no designated bus stop for the Yangshuo bus and no ticket office as the Internet had led us to believe. Instead we were faced with lots of these ladies trying to sell tickets, exactly the kind the sites tell you not to trust. Luckily for us, a policeman was passing us and I asked him where to get the Yangshuo bus. He pointed us to one of the ticket ladies who in the end, did a really great job. She flagged down the bus (which doesn't say Yangshuo on it at all, it's just a small, unmarked local bus), gave us the standard rate on the tickets that we'd read about online and we made it to Yangshuo within half an hour). I hope this helps a few people, as a lot of websites make getting from Guilin to Yangshuo sound really straightforward and as if the buses are well signposted and official, it's really not, but as long as you know that, you'll be fine! Don't let this put you off, it's a very minor annoyance that's ultimately very much worth it to see such a phenomenal place.

Happy travels, more posts coming soon!

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dosaandmoreberlin · 3 years ago

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Traditional Indian sweet dish that will drown you in sweetness and love! Soft and round delicious balls dipped in chashni here to complete all your meals. Enjoy warm Gulab Jamun at Dosa and More in Berlin, today!

#gulab jamun #best south indian restaurant in berlin #best indian restaurants in berlin #south indian restaurants in berlin

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vsplusonline · 5 years ago

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History of the taco: A dish that evolved across borders

New Post has been published on https://apzweb.com/history-of-the-taco-a-dish-that-evolved-across-borders/

History of the taco: A dish that evolved across borders

You can eat one with carne asada and corn tortillas in East Los Angeles, or one with flour and pit-grilled pork known as al pastor in Dallas. Travelers can pick a few up outside of Berlin’s Schonefeld Airport before boarding a flight, or grab one with albondigas and collard greens in Memphis, Tennessee.

In each place, you can taste the social and global evolution of the taco, according to Josş R Ralat.

Some tacos incorporate the influence of Asian or Jewish cuisine. Others do their best to stay true to traditional taco orthodoxy — although no one can agree on what that is.

Ralat, the new Taco Editor at Texas Monthly (yes, that’s his title) has written a new book exploring how this simple dish with Mexican origins has spread and been transformed, from San Antonio to Tokyo, gaining fans and sparking some outrage among purists.

A lifelong project, American Tacos — A History and Guide (University of Texas Press) comes from Ralat’s travels throughout the United States and examines a dish that has come to transcend borders, barriers and bullets.

“No one owns the taco,” Ralat said in an interview. “It’s a living food, and I wanted to see how it is changing as we change.”

Born in what is now Mexico, the taco is a creation of ‘the encounter’ — the meeting of Spanish and indigenous peoples in the Americas. That meeting eventually led to the corn tortilla coming together with meats, beans and greens.

After the US-Mexico War of 1848, the United States grabbed nearly a third of Mexico’s northern territory, turning some ethnic Mexicans into Mexican Americans and creating a new southwestern border. The taco north of the line was now on its own, evolving for generations based on the available resources of its consumers.

Center of attention

As Los Angeles Times writer Gustavo Arellano outlined in his 2012 book, Taco USA- How Mexican Food Conquered America, Mexican Americans in Texas were forced to use yellow cheese, giving birth to what we call Tex-Mex. Isolated New Mexico used red and green chillies in their tacos. California’s ever-changing diverse population added its own flavors.

The history is what fascinated Nuyorican-raised Ralat when he began to explore how demographic upheaval and mass migration have changed the taco. He found Indo-Mex, or Desi-Tex, tacos in Houston, with restaurants using aloo tikki, saag paneer and curries. In Oregon and Florida, he stumbled upon K-Mex tacos, which use Asian fusion to introduce Korean fried chicken or bigeye tuna sashimi.

Ralat found kosher tacos in Los Angeles and Brooklyn made with peppery barbecue brisket pastrami charred with green salsa. “Deli-Mex” is what some called it, Ralat writes. But of course, Ralat found the heart of Mexican Americana holding true to and defending taco orthodoxy.

“San Antonio does its best to remain what it calls authentic,” Ralat said. “And one could argue, that’s also needed.”

On social media, taco fans debate. Ralat brushes that aside, however, as a sign of limited experience. “I always hear people say, ‘well, that’s not the way my grandmother made them’,” Ralat said. “You know what? Maybe your grandmother was a bad cook.”

Steven Alvarez, an English professor at St. John’s University in Queens, New York, and creator of a “Taco Literacy” course, said Ralat’s book comes as more Latinos are living across the US, from Massachusetts to Idaho. “To understand a people, you have to understand the food,” Alvarez said. “More people are coming together and so is the food.”

The food is a vehicle to make sense of new encounters. “If you are searching for the most authentic taco, you will soon find out it is a fruitless search,” Alvarez said. “You’ll never find it.”

Instead, you will discover that the taco has moved on, Ralat said.

Today, you can enjoy an English fusion taco in London’s Latino-dominated Elephant and Castle area while listening to UK soul singer Dayo Bello belt out a love ballad. You can enjoy tacos at the Pine Ridge Indian Reservation in South Dakota, where members of the Oglala Lakota Nation playfully tell visitors they are bringing the taco back to its indigenous roots. You can savor a Central American-influenced taco in East Boston with Brazilian immigrants.

“The taco is Mexico’s gift to the world,” Ralat said. “And the world is responding.”

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hemanth1607-blog · 5 years ago

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The list of popular food delivery applications in India

Bitcoin Wallet App development servicesCost To Develop App Like Swiggy elearning app like byjus cost Cost of an App like Oyo Cost of an App like BigbasketOnline matrimonial app like shaadi Our smartphones can do many things today. Whether booking a train ticket, a hotel room or our lunch, just a few simple taps. Food delivery is one of the fastest-growing segments in India, with major players such as Zomato for up to 1 million orders per day. It cannot get more than that.

The list of popular food delivery applications in India

Zomato

The first application of food delivery to sweeping the country. It serves several other nations, including Canada. Customers can access all the information they need from a restaurant from notes, prices, reviews, scanned menus, schedules, and more.

Zomato also provides restaurant reviews and you can see genuine guest reviews to find out if this is a place worth going to.

Zomato recently acquired the UAV company based Lucknow TechEagle Innovations for an undisclosed amount. We may soon be able to see the food deliveries by independent drones for the first time in the country.

More:- Cost To Develop App Like Zomato

Uber Eats

The world's most popular taxi service application, Uber, began distributing food to people's doors and in a short period since its launch, it has gained a lot of momentum. The application of food delivery is currently working in all major cities in India including Mumbai, Delhi, Pune, Hyderabad, Bangalore, Chennai, and more.

Swiggy

Inspired by the design to provide food to all of India, without the limitation of minimum order and tie-ups with several local restaurants, Swiggy is one of the most popular food distribution in India with more than 1 million + application downloads on Google Play Store only.

Have it's delivery personnel rushing to ensure that customers get their food fresh, Swiggy focuses on timely deliveries.

Food panda

Next to be on the list is Food panda, the platform of global food distribution in line with its headquarters based in Berlin, Germany. Just like Zomato, Food panda also operates in several countries. Last year Food panda was acquired by Ola company profile for $ 200 million to fight against the competition in the food retail market. Ola will be reintroduced into the industry after the closure of its Ola Cafe food delivery service.

Pizza Hut Delivery

Applying Pizza Hut food delivery is another popular pizza delivery application in India that provides food to your nearest Pizza Hut outlets. Customers can order not only pizza but also pasta, desserts, drinks, etc. Fast delivery is a favorable choice for the delivery of food among urban gourmets. It gives you super-fast access, local deals and offers a unique feature that makes it stand out among its competitors in the food delivery market.

Dominoes

One of the largest pizza delivery services in India, Domino began with its hassle-free mobile phone delivery option that was available just a pizza once. It updated an application platform and catering to pizza lovers throughout the nation. Delivery of 30 minutes is something that makes them extremely popular. One of how Dominoes stands out and keeps you more customers and is raising more through its coupons. Customers can apply these coupons to get amazing discounts.

Behrouz Biryani

Behrouz Biryani claims to bring the secret recipe of biryani that was lost long ago in Persia. You can order different types of biryani online and other Mughlai dishes like kebabs and Shirin. The service is available in 15 Indian cities across 160 locations.

Travelkhana

Travelkhana is another company that provides fresh food for the passengers of Indian Railways. They promise to provide clean food and hygienically cooked at affordable prices. You can choose from India, Continental, Jain Thali, South or North Articles and India delivered directly to your seat.

Railrestro

Railrestro is an authorized body designated by IRCTC E-Catering Services. Passengers of Indian Railways can use the application to obtain their desired food delivered to their seats. You can pay online or receive payment on delivery for your items ordered.

Conclusion

Although there are lots of food delivery applications out there in the country, most of them are still trying to capture a significant market share is up for grab. Zomato led the game until Swiggy came. And now there are competitors like Uber Eats. Food panda, who had faced difficult times some time, also seeks to reinvent itself to give a tough fight to other under the direction of the turn-Ola hail giant.

With so many options out there, start-up food distribution applications require an effective and innovative plan strategy. While discounts are great, they cannot work in the longer term. Instead, measures such as customer satisfaction, how, and growth of reliable food delivery guys users what they should look. Smart marketing moves like UberEats can also go a long way in roping increasing traffic to your food delivery app. With over a billion people out there in India and a middle class whose numbers are on the rise, it is no secret that the market can handle more than one enterprise application delivery food.

Fusion Informatics has expertise in creating and developing restaurant based service apps with innovative features. Contact us for more information regarding such apps and how we can help you. Because of we are a Leading Mobile App Development Company Doha, Qatar offers the best mobility solutions in its class. Also, Fusion Informatics is an Artificial Intelligence company in Qatar, provides Data Science, Machine Learning, Internet of Things, Blockchain, Cloud, Enterprise Mobility, & Business Process Automation solutions & services.

Source:- https://fusioninformaticscompany.blogspot.com/2019/10/the-list-of-popular-food-delivery.html

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tripstations · 5 years ago

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Review of Level 5 Bistro, Pune – #MacroTraveller

Pune a rising IT Capital of India has no dearth of Pubs and Breweries, from Street food to food at upscale restaurant Pune city offers it all. With up-spring of many microbreweries and breweries in India there are many watering holes that cities offers to its tourists and travelers. Here in Pune with varied options Level 5 Bistro and Bar offers a good place to sit back and relax after a long tiring day.

Located in Erandwane, Pune which is known for famous schools, colleges, training institutes like FTTI, restaurants, shopping malls and numerous IT Companies, Level 5 offers a perfect ambience and food for the every bustling locality of Erandwane. Considered as one of the best restaurant consultant in hospitality industry Level 5 has designed by celebrity chef, Amit Puri who has also designed Kalinga Veg Gourmet Kitchen. Considering its rich backbone, Level 5 does not dissapoint its guests with option for many dishes ranging from Indian, continental, oriental or European. With the food carefully curated by Amit Puri and drinks by Shatbhi Basu who is also a stalwart in the business this place is perfect place to try out world-cuisine and cocktails.

An entity of Takshshila Group of Hotels, Level 5 Bistro is located just about the famous Kalinga Veg Gourmet Kitchen and has some old world charms. Entering this place looks like you went thru a time-machine and landed in old world Europe as the interiors are of wood and has dim lights. There are posters of different destinations such as Morocco, Paris, Rome, Berlin etc which is excellent to view.

The food list at the menu features various cuisine and dishes which you will be spoilt on which dish to choose and every dish here tastes amazing. You can choose Soups, Salads,Small Bites (Appetizers), Sandwiches, Burgers,Pasta, Pizzas,Mains and desserts. All these dish are specially curated by celebrity chef, Amit Puri and you can’t complain with the taste. Here you can also choose various alcoholic and non-alcoholic beverages which are specially curated by Shatbhi Basu who is India’s first female bartender and with various options available for your favourite cocktail and mock-tail this place is must visit.

Considering its richness in taste and options for drinks, the place is almost full everyday with peak day being Sunday, we can hardly see an empty set of chairs at this restaurant and people wait to get their turn to sit at this old world charm restaurant. With its near perfect 5/5 reviews, this place is one of must visit while you are in and around Pune city.

#MT Recommends to try out their special Filter Coffee where the traditional south Indian beverage is added a sling of zest with addition of hazelnut and caramel which is brainchild of chef Amit Puri.

The post Review of Level 5 Bistro, Pune – #MacroTraveller appeared first on Tripstations.

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easiestwaytoloseweight · 5 years ago

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The Best Cities for Vegan Travelers- Healthy Travel Blog

Traveling as a vegan requires a lot of planning. Unlike some travelers, you usually can’t just play it by ear and hope that whatever restaurant you choose on the spur of the moment will have vegan options. You have to research restaurants, browse menus, and ultimately figure out what best fits your lifestyle. Unfortunately, this also means that your options can be quite limited in some places.

But with veganism on the rise, more and more cities are able to cater to those who follow this plant-based lifestyle. So before you book your next trip, why not choose a destination that doesn’t require so much planning or limit your choices? Below we’ve compiled a list of five of the most vegan-friendly cities so your next vacation can be a little less limiting and a lot more stress-free.

Portland, Oregon

Unsurprisingly, this hip city was dubbed America’s #1 Vegan-Friendly City of 2016 by PETA, and many vegan visitors can easily see why. In addition to a plethora of vegan bars and restaurants throughout the city, Portland is home to vegan grocery stores, clothing shops, tattoo parlors, and even a 100% vegan shopping mall. Travelers can shop, dine, and experience Portland without even having to think about what is or isn’t cruelty-free.

Berlin, Germany

Though Portland tops PETA’s list of U.S. cities, Berlin is quickly becoming the international mecca of all things vegan. Famous for its trendy art scene and vibrant culture, the German capital has over fifty purely vegan restaurants. Traveling with someone who isn’t vegan? Not to worry. The majority of Berlin’s other restaurants still offer plenty of vegan options so you can both get what you’re looking for. If you’re thinking about planning a trip, consider going in August when the city holds its annual Vegan Summer Festival to promote and celebrate the cruelty-free lifestyle.

Tel Aviv, Israel

If Berlin’s vegan festival has piqued your interest, you should check out what Tel Aviv has in store. The most progressive city in the Middle East in terms of veganism, Tel Aviv hosts the largest vegan festival in the world every September. Approximately 1 in every 20 residents of this beach city is vegan, and this number is only increasing as dairy products continue to lose popularity. The city’s signature vegan specialty? The “carrot dog” – a smoked carrot marinated in Jack Daniels and served in a warm bun.

Chennai, India

Considering that about half of the Indian population lives a meat-free lifestyle, it’s certainly no surprise to see Chennai on this list. Located in the south of India, Chennai boasts a wide selection of vegan foods ranging from curries to dosas. Whether you want a five-star dining experience at one of the country’s best rated vegan restaurants or just a quick bite to eat from a street cart, you’ll have plenty of options to choose from.

London, England

London’s meat-free history dates back to the 18th century when many members of British society converted to vegetarianism. Since then, London has become a great place for vegetarians and vegans alike, with the vegan population more than tripling in the last decade alone. Among that population is a former KFC employee-turned-vegan who recently opened Temple of Hackney, the world’s first meat-free fried “chicken” shop.

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saveplus · 6 years ago

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Spend Limited And Save More

We exist in an era of fashion even in the busy and restless life. At times, it becomes very challenging for maximum people to move to the market to shop. Having in sense the increasing demand for online shopping, businesspeople have designed many online shopping web portals online that are very encouraging and beneficial for the shoppers. Online shopping is rapidly growing the prime choice of people in the world for modernized or regular shopping. Gradually, online shopping is being admitted as a unique and stylish way of shopping. It is displaying as popular because people have several other things to do in their working life and shopping online preserves time in diverse ways. By using Saveplus web portal you can easily make shopping online with great offers and discounts. Here You can also easily get all the latest valid coupons of products, services delivery, price, special offers and gifts, etc. You can also get a record of online shopping which will help you to guarantee safe access and safety of your items. So, you can shop online with excellent conviction.

Foodpanda is the most convenient food ordering web portal. It is a German mobile fast food delivery business place and the headquarters are in Berlin and Germany. It is founded in the year March 2012 by Ralf Wenzel and it was operating in 40 countries and union territories. Their services allow customers to choose from nearby local restaurants and place orders through its portable applications as well as its online website. Here you can order a variety of foods like continental, regional, Bengali, Biryani, burgers, cakes-bakery, Chinese, continental, fast foods, Hyderabadi, ice creams, Italian, Japanese, Mexican, middle eastern, Mughlai, multi-cuisine, north Indian Mughlai, pan-Asian, pizza, regional, salads & sandwiches, seafood, south Indian and many more variety of foods are available here. While placing your favourite food use the Foodpanda Deals and get Discount on your every purchase.

Cleartrip is a worldwide online travel booking company. It was organised in the year July 2006 by Stuart Crighton and headquartered in Mumbai. It has offices across India, UAE, Saudi Arabia and Egypt. The company performs an online travel aggregator web portal for booking flights tickets and train tickets, hotel reservations, and all the activities in India and the Middle East nations. Cleartrip is an online travel stage where travellers can seek for booking tickets and book flights to any of their desired destinations. While booking your tickets use the Cleartrip Offers which are available at Saveplus. By using these offers you will get lots of savings.

Walk into the world of fashion and style with Koovs. It is a perfect destination for the online fashion web portal. Their exhaustive women’s wear is inspired by international brands, that got you celebrity looks and on-trend square fashion. Online shopping for men too comes with the promise of famous labels without the heavy price tags. While shopping at Koovs use the Koovs Deals and get the best deals and discounts on your favourite products.

Visit Saveplus for more exciting offers and deals.

#Foodpanda deals cleartrip offers Koovs deals

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easyfoodnetwork · 5 years ago

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Anny Gaul Koshari is filling, flavorful, easy to make, and basically perfect Last September, the Egyptian fast-casual chain Zooba opened a branch in Lower Manhattan. Among Egyptian classics like taameya and hawawshi, one of the most popular dishes on the menu from the start has been koshari — a centuries-old grain bowl that’s suddenly found itself an unlikely global “it” food. Manhattan’s Zooba is just the latest in a series of hot spots in cities like Cairo, Berlin, London, and New York that are serving the ancient staple to an entirely new and very eager customer base. The appeal of koshari is easy to understand. It’s both filling and delicious — a mess of complex carbs and protein muddled with a range of acidic notes. A base of rice, lentils, chickpeas, and macaroni is shot through with sauces that meld tomato, hot pepper, vinegar, and garlic, and the whole thing is topped with crispy fried onions. But while it’s a fast-casual trend around the world, in Egypt, koshari is better known as a historic national dish, one that gracefully straddles the divide between street food and home cooking. It’s also the perfect food for pantry cooking in an age of stay-at-home orders and two-hour supermarket queues. With a long history as a hardy, adaptable, filling meal of choice among traders and travelers, it’s designed to provide maximum nutrition and flavor from cheap, accessible ingredients and local trimmings. If you have an assortment of starches, pulses, and alliums on hand, plus some vinegar and tomato sauce or tomato paste, then koshari’s delights are within your reach. “Egyptians have a long history of hodgepodge cooking, stuffing carbs with even more carbs — and we aren’t the only ones.” — Egyptian novelist Nael El Toukhy Koshari’s history has always been something of a mystery. One thing most Egyptians agree on is the dish’s connection to khichidi (sometimes spelled kitchari), an Indian dish that is also built on the winning combination of grains and pulses — a catchall term for the edible seeds of legumes like beans and lentils. But how did it get to Egypt? Most popular accounts cite Britain’s occupation of Egypt, which began in 1882 and was accomplished with the help of Indian troops. While it’s perfectly plausible, even likely, that Indian soldiers brought khichidi with them to Egypt, they probably weren’t the first or the only such link in koshari’s history: Centuries of earlier, sometimes indirect, connections between Egypt and India likely also form part of the dish’s evolution. As the powerhouse rice-and-lentils combo traveled along the pilgrimage and trade routes that have connected South Asia to Arabia to Egypt via the Red Sea for centuries, it absorbed new ingredients and flavors along the way. Today, traces of rice-and-lentil dishes dot the ports and coastal regions that long tied Egypt and India together. The crews of dhows — short-range sailing vessels of the Red Sea and Indian Ocean — once ate a dish made with rice, lentils, ghee, and hot peppers, according to one traveler’s account from the 1930s. Food scholar Sami Zubaida recalls a weekly meal of rice, lentils, tomato paste, and garlic during his childhood in Baghdad, adding that the dish was also well-known in Iraq’s port city of Basra. It was Zubaida who pointed me in the direction of several 19th-century British accounts that placed koshari — or something very like it — along the east coast of the Arabian peninsula as well as in Suez, an Egyptian port at the northernmost end of the Red Sea. An East India Company official stationed there in the 1840s described the locals eating a mixture of lentils and rice cooked with ghee and flavored with “pickled lime or stewed onions.” Zooba [Official] Two versions of the Koshari served at New York’s Zooba pre COVID-19, now available for takeout and delivery In 1941, Egypt’s most famous cookbook, known as Kitab Abla Nazira, included two koshari recipes, one with yellow lentils and one with brown lentils. But before its canonization in a cookbook written for middle-class housewives, koshari was likely best known as a local street food. British public health authorities granted a license to a street vendor peddling “rice and macaroni” in 1936. It’s a vague archival detail, but I like to think it may have referred to Cairo’s first recorded koshari cart. The addition of pasta and tomato sauce to koshari was a testament to the considerable influence of the Italian communities in Cairo and Alexandria at the time, which infused everything from the local diet to its dialect. (Modern Egyptian Arabic is peppered with Italian loanwords for everything from a Primus stove — “wabur,” from “vapore” — to the check at a restaurant, “fattura.”) Pasta and tomato sauce offered cheap ways to stretch koshari’s portions even further. Contemporary koshari is commonly served with as many as three different dressings: a tomato sauce, a local hot sauce called shatta, and a garlicky, vinegar-based dressing called da’ah (pronounced with a glottal stop in the middle, like “uh-oh”). Even today, koshari is never just one thing. Within Egypt, variations abound: Yellow lentils are associated with Alexandrian koshari, while Cairene koshari typically features brown lentils. Many home cooks told me how they’d tweak their mother’s or grandmother’s recipes, swapping in whichever pulses or pasta shapes they prefer or adding more spice. Sometimes elements of the dressings are combined, like hot pepper added to the tomato sauce, for example. There are variants topped with an egg or a smattering of chicken livers. Cairo Kitchen, another fast-casual Egyptian restaurant specializing in homestyle meals, introduced brown rice and gluten-free variations of koshari. And further afield, Koshary Lux in Berlin serves up koshari with jasmine rice, beluga lentils, and caramelized rather than fried onions. For now, the signature neon lights of Zooba’s Nolita dining room are switched off, just like the lights on the Nile party boats in Egypt they’re meant to resemble. Until they light up again (it recently opened for takeout and delivery!), the world’s original flexitarian grain bowl is easy enough to make yourself. Anny Gaul Koshari is less about one ingredient than the right mix of textures and tastes. Build-Your-Own The robust grain-and-pulse genre provides a handy template for building a grain bowl from whatever’s on hand. For some good jumping-off points, try Meera Sodha’s twist on kitchari; Maureen Abood’s take on koshari’s Levantine country cousin, mujadara; or novelist Ahdaf Soueif’s koshari recipe. But koshari doesn’t so much require a hard-and-fast recipe as it does a list of stuff to put in a bowl, and a mixture of contrasting textures and tastes is more important than any one ingredient. Here, then, is a basic guide to building your own koshari-inspired pantry grain bowl. Step 1: Form a base The foundation of the dish should include at least one grain (rice, pasta, or in a pinch, bulgar, freekeh, or even couscous) and one pulse (lentils, chickpeas). Today’s koshari typically includes at least two of each (chickpeas, lentils, rice, and pasta), but you can always keep it simple, like many earlier versions of the dish, with just rice and lentils. Aim for short pastas, such as elbow macaroni; for longer pastas like vermicelli and spaghetti, break into pieces before cooking. Most koshari recipes call for a grain-to-pulse ratio of at least 2 to 1. Increase the ratio to stretch the recipe into more servings; decrease it for a lighter meal. The culinary teams at Zooba and Cairo Kitchen suggested that preparing multiple ingredients in the same pot is the secret to rich, homestyle flavors (also fewer dishes!), so feel free to cook your lentils and rice together. Step 2: Sauce it Sauces and dressings can make or break a grain bowl. If you have a jarred marinara-style tomato sauce — ideally something with tomatoes, onion, and garlic — on hand, warm it up and stir it right into your koshari or mix in a bit of your favorite hot sauce first. If you only have tomato paste, improvise a substitute by stirring in some hot sauce and olive oil. Then you need something with a little more garlic and acid. Whip up a quick dressing with some crushed fresh garlic and cumin steeped in white vinegar (traditional) or lime juice (nouveau). You can also start with a basic citrus vinaigrette and experiment with layering other dressings on top, like a drizzle of pomegranate molasses or a balsamic glaze. A squeeze of fresh citrus never hurts. Classic koshari is topped with crispy fried onions, which you can replicate with whatever alliums you have on hand, some oil, and a microwave, one of my favorite hacks. Reserve the oil and toss it with the pulses and grains, and add a dollop of butter or ghee for even more richness. For a crunch that doesn’t involve frying things in hot oil but still feels Egyptian, try dukkah, an Egyptian seed and spice mix. Step 3: Customize From there, you can pepper in some caramelized onions or add your favorite pickles, fresh herbs, greens, or a soft-boiled egg. Follow the lead of dhow sailors with some hot chiles or pickled citrus. Step 4: Eat for days Koshari’s reliance on so many shelf-stable ingredients makes it great for cooking from the pantry, but it can also make the process of preparing it daunting. Pace yourself and split the preparation over a couple of days, remembering that most grain bowl ingredients can be building blocks for multiple meals. If you’re planning a pasta dinner with a green salad on the side, make some extra tomato sauce and a garlicky vinaigrette to dress your koshari the next day. And as you well know, crispy onions make anything better. So the next time you look to your own pantry for dinner inspiration, borrow a page from koshari’s long, global tradition of piling together sturdy nonperishables with the zingiest trimmings on hand — for a combination that has been satiating sailors, traders, street vendors, and home cooks for centuries. Anny Gaul is a food historian, blogger, and translator. She’s currently a fellow at the Center for the Humanities at Tufts University. from Eater - All https://ift.tt/2SZaQbK

http://easyfoodnetwork.blogspot.com/2020/05/this-egyptian-grain-bowl-is-pantry.html

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its-lifestyle · 6 years ago

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Get the Sunday Star paper tomorrow, May 12, for your 25% discount coupon on three of these cookbooks. Look for it in StarLifestyle.

Around The World In 80 Food Trucks

Publisher: Lonely Planet Global Ltd Price: RM99.90

It’s probably a little misleading to include the word “world” in this book, seeing as Asia is very poorly represented here. There are no food trucks from South-East Asia at all and just a smattering from other Asian countries (only one from India, a prolific street food hub).

However, if you are interested in testing out food trucks primarily in Europe, South America and North America, you’ll find all sorts of interesting food from vegan offerings at Bristol’s The Spotless Leopard in Britain to seabass ceviche from Lacayejera in Seville, Spain.

Curiously, Asia is represented in other countries, and you’ll find meals like Indian-style poutine from Chai Wallahs in Berlin and chicken, chilli and miso gyoza from Rainbo in London.

The American food trucks are probably the most diverse ones in the book, with innovative offerings like the kimchi quesadillas peddled by Kogi in Los Angeles, and the freshly-baked red velvet cookies made by Captain Cookie And The Milk Man in Washington DC.

The best part about the book is the recipes that accompany each food truck entry – here’s where you could learn how to make everything from tuna tacos to Uruguyuan flan and buttermilk fried chicken biscuit sandwiches exactly like the food truck pros who make it every day.

Edible Satire: French Cuisine With A Twist

Author: Isadora Chai Publisher: Images Publishing Price: RM206.21

One thing that immediately stands out about local culinary icon Isadora Chai is how intrepid she is. This boldness and ability to speak her mind isn’t just limited to her personality – it’s reflected in her food too.

In her cookbook, which is essentially a compilation of the many monthly degustation dinners she has curated at her fine dining haunt, Bistro á Table in Petaling Jaya, Chai’s creative spark is in evidence everywhere. So you’ll find dinners that run the gamut from a manga-inspired one to a riff on Charlie & The Chocolate Factory.

And then there are the images presented in this book, which are probably some of the most gorgeous food pictures you will ever find – each image capably showcasing every breathtaking fibre and molecule of every single perfectly-plated dish.

Having said all that, the recipes in the book – as Chai attests – aren’t for the faint-hearted. Some of the ingredients are downright premium (read: unattainable) fare like fresh duck foie gras, Kobe tendon and Hokkaido scallops. And the sheer effort required to assemble each meal? Well, let’s just say you’d have to have the willpower of an Olympian to pull off some of these dishes.

Alternatively, you could just follow Chai’s advice and make some of the yummy individual components instead, like pea mash or parsnip soup.

Overall, though, you’ll find that despite the practical obstacles littering your path, you’ll still want this cookbook lining your bookshelves because, if nothing else, it reminds you that all food has the potential to be sculpted into the sort of intrinsically complex, unfailingly beautiful meals that Chai’s fertile mind regularly produces.

Korean BBQ & Japanese Grills

Author: Jonas Cramby Publisher: Pavilion Price: RM137 (pre-order only)

Written by journalist and restaurant critic Jonas Cramby, Korean BBQ & Japanese Grills is an incredibly well-researched book on the myriad hows and whys behind this popular East Asian method of cooking. The book is backed up by an incredible amount of documentation and cataloguing, so you’ll discover how meat was banned in Japan until 1872 and how kimchi is so popular in South Korea, that the government spent millions trying to develop a space-proof version!

These interesting nuggets of information are interspersed with plenty of recipes, ranging from grilled beef to ginger pork, bulgogi and all the side dishes that typically accompany these meals – from cabbage salad to kimchi.

Cramby has also put a lot of thought into execution, so many of the recipes include useful tips as well as pictorial guides on things like butchering chicken and insightful information on grills, knives and other tools.

If you’re a fan of Asian barbecue, rest assured this handy little book will make for both an interesting read as well as a practical beginner’s guide to doing it yourself.

The Curry Guy Veggie

Author: Dan Toombs Publisher: Hardie Grant Price: RM89.90

It is admittedly a little strange to find a Caucasian man with no discernible Asian roots or culinary pedigree writing a book on Indian cuisine, but Dan Toombs is proof that with globalisation, anyone can cook anything. Toombs has made a modest success of his Curry Guy blog, where he cooks all manner of curries, an effort that has in turn spurred the birth of multiple cookbooks.

At the outset, it is important to note that Toombs’ Indian food isn’t really the sort of authentic fare you’re likely to find in India. Instead, you’ll find recipes gleaned from “British curry houses” as he puts it, which essentially means the recipes are adapted based on local predilections and palates.

This is his third cookbook and it is dedicated to Indian vegetarian offerings, like vada pav (deep-fried potato burger), spicy masala popcorn, vegetable korma, chickpea curry and rava dosas. While some recipes are redolent of more home-cooked fare – think rice and lentil curry and butter paneer – others like the paneer, onion, chilli and garlic naan pizza, obviously allude to Toombs’ keenness for experimenting.

Ultimately, the book is clearly designed for people looking for a fuss-free introduction to Indian vegetarian food, so if you’re looking for really home-spun Indian food gleaned from someone born and brought up on the subcontinent, this book is likely to rub you the wrong way. On the other hand, if you’re after modified Indian fare or food with a hint of Indian flavours, this will do nicely.

from Food – Star2.com http://bit.ly/2PZIOds

#Blogger

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lindyhunt · 6 years ago

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The 12 Travel Destinations That Will Take Over Your Instagram Feeds in 2019

In our Winter issue, FASHION editors rounded up the 100 people, products and experiences we think will blow up in 2019. It’s our inaugural Hot 100 Fuse List. From the workouts you’ll be doing, to the new designers and artists you’ll see on your feed, this is your guide to being in the know this year. It’s time to go big, not home. Here are our top 12 on-the-cusp-of-greatness destinations that will be taking over your Discover feed.

Photography courtesy of tourism santa fe

52: Santa Fe, New Mexico

Visit in: Summer

Eat: For a cozy and casual vibe, check out the “good energy” and comfort food at Teahouse, tucked away from the Plaza, on Canyon Road’s gallery row. Sitting on its patio will make you feel like you’re in a tree house under the stars.

Judging from the gift shops in Albuquerque, N.M., you’d think Breaking Bad was the biggest thing to happen here—ever. But head 90 minutes northeast to Santa Fe and you’ll find wide open spaces, Georgia O’Keeffe-famous skies and deep Indigenous traditions. The town appears like a mirage in the desert, with its low-rise terracotta-coloured buildings made of adobe bricks. Coach’s Stuart Vevers referenced Santa Fe in his Spring 2019 collection. Tom Ford keeps a ranch (nearly one-and-a-half times the size of Manhattan) nearby.

Visit in August, when the city of 80,000 pulls out all the stops for the Santa Fe Indian Market, where more than 1,200 Indigenous artisans from across North America set up shop in the city’s historic Plaza. Play “spot the local,” searching for collectors clad in elaborate turquoise necklaces and rings in the Native American style. Fashion design is a growing draw at the market, with tickets to the fashion show consistently selling out. But our favourite event was the Native American Clothing Contest, which showcases bygone traditional dress from various Indigenous communities. It’s a fascinating visual reminder of the multitude of tribes that today’s Indigenous people descend from. –Jacquelyn Francis

Photography courtesy of Jackson Hole Mountain Resort

53: Jackson Hole, Wyoming

Visit in: Winter

Drink: Since 1937, The Million Dollar Cowboy Bar has been propping up the town square with its Vegas-style neon, local craft beer and big steaks.

Wyoming is fast becoming the new Colorado, as Jackson Hole Mountain Resort lures visitors with its 1,010 hectares of skiing and record-breaking powder. (Last year’s snowfall exceeded 1,270 centimetres.) Aerial tram Big Red has become an icon, able to hoist 100 people to the top of Rendezvous Mountain in just 12 minutes. –Doug Wallace

Photography via iStock

54: Munich, Germany

Visit in: Winter

Drink: Head to the legendary beer gardens at the Chinesischer Turm Restaurant & Biergarten, a must-visit spot in the massive Englischer Garten Park.

Berlin may steal the show as Europe’s edgiest city, but Munich has its own charm. There’s the famously raucous Oktoberfest, a massive annual party where revellers guzzle about 6.9 million litres of beer. Things are a little more refined in late November, when it transforms into a winter wonderland for its Christmas market (Weihnachtsmärkten). –Caitlin Agnew

Photography via iStock

55: Nagano, Japan

Visit in: Winter

Eat: When you’re done shredding the slopes, warm up with a cup of heated sake and a hearty bowl of hotpot at Sumo Nabe.

In the winter, if you take a nap on the 80-minute train ride from Tokyo to Nagano, you’ll wake up, look out the window and think you’ve travelled into a snow globe. But don’t stop here. Grab a ride 50 kilometres north to Nozawa Onsen, a sleepy Japanese ski village famous for its hot springs and premium powder. –Meghan McKenna

Photography courtesy of Silversands Grenada

56: Grenada, West Indies

Visit in: Winter

Stay: Silversands Grenada on Grand Anse beach offers unhurried luxury, lots of blond wood and, at 100 metres, the longest swimming pool in the Caribbean.

The southern Caribbean tri-island destination of Grenada, Carriacou and Petite Martinique is trending for its off-the-radar peace and quiet. Known as the “Spice Island”—nutmeg, cinnamon, cloves, ginger and turmeric can be found here—Grenada has 49 white-sand beaches and more than 30 scuba diving sites (including an underwater sculpture park) plus the best organic tree-to-bar chocolate. –Doug Wallace

Photography courtesy Kochi Biennale Foundation

57: Kochi, India

Visit in: Winter

Eat: Try the Taj Malabar Resort & Spa’s Rice Boat restaurant for your choice of Karimeen fish, crab, squid or langouste—all grilled to order.

The Kochi-Muziris Biennale, an international contemporary art exhibition held every two years in the southwestern Indian city of Kochi, attracts, on average, over 600,000 people for installations and performances by more than 80 national and international artists. Follow its map on foot or by auto rickshaw to explore this former Portuguese trading outpost. –Shalini Roy

Photography via Istock

58: Wales, United Kingdom

Visit in: Spring

Stay: The Harbourmaster Hotel in the sleepy coastal town of Aberaeron oozes comfort from every corner of its 13 seaside-chic rooms.

If a U.K. road-trip piques your interest, consider visiting Wales, where the highways are less crowded (good if you’re new to driving on the “wrong” side of the road). The window for sighting bottlenose dolphins, harbour porpoises and Atlantic grey seals in Cardigan Bay is at its best between June and October. There are also about 600 castles. –Doug Wallace

Photography courtesy of visitnorway.com

59: Tromsø, Norway

Visit in: Spring

Try: If you’re craving darkness, catch historical or contemporary flicks at Verdensteatret Cinematek, Norway’s oldest municipal cinema, while fuelling up on coffee and modern art at its funky in-house café bar.

Thanks to its location (roughly 400 kilometres north of the Arctic Circle and a short two-hour flight from Oslo) and the midnight sun, midsummer is when this cool island city shines. Twenty-four hours of sunlight means late nights don’t seem that late, which works out perfectly if you’re at Bukta, a three-day (and all-night) rock-music festival. Bang out to the best bands from Norway while sipping craft beer from Mack Microbrewery. –Emma Yardley

Photography via Instagram/@SweetandTastyTV

60: Boryeong, South Korea

Visit in: Summer

Stay: Enter recovery and rest mode at the aptly named Hotel Mudrin, where spacious rooms offer sprawling views of Daecheon Beach and respite from its muddy action.

More than 50 shades of grey are flung around at the Boryeong Mud Festival every July on Daecheon Beach in Boryeong. When it launched in 1998, it was to celebrate the health benefits of its mud, but it has transformed into one of the most outrageous bucket-list festivals in the world. Participants slide, wrestle and swim in mud while others party at performances by K-pop acts. –Tiffany Leigh

Photography courtesy of singapore tourism board

61: Singapore

Visit in: Fall

Drink: At Tippling Club, each item on the drink menu includes a picture of the gummy bear that inspired it; before ordering, you can taste-test actual gummy bears to help you make your decision.

On your way to Hong Kong, Tokyo or Sydney? Consider adding Singapore to your itinerary—even if it’s just for the cinema-tourism factor, trending thanks to Crazy Rich Asians. This island-city-state is unique for its melting-pot culture and Modern Singaporean cuisine. Bonus: Six bars made the 2017 World’s 50 Best Bars list. –Doug Wallace

Photography via Istock

62: Ucluelet, B.C.

Visit in: Fall

Stay: Wya Point Resort is a Ucluelet First Nation-owned property that offers camping, yurts or luxury lodges across 240 hectares of private beaches and old-growth rainforest.

If B.C. towns planted along the Pacific Ocean were characters from The Brady Bunch, Ucluelet might be Jan. She’s long been overlooked for sister city Tofino 35 minutes down the road, but that could be changing. Less busy but blessed with similar good looks, Ucluelet has her own surf spots nearby (Florencia Bay, Wickaninnish Beach) and picture-postcard trails. –Joy Pecknold

Photography via Istock

63: Sighișoara, Romania

Visit in: Fall

Stay: Hotel Sighișoara, which housed nobility for centuries, is now a comfortable inn where no two rooms are the same.

You’d think that the birthplace of Count Dracula (or at least Vlad the Impaler, the man he’s thought to be based on) would be full of creepy alleyways and dark corners. Instead, Sighișoara is colourful and utterly charming. Not much has changed since the 1100s, when the Saxons built Sighișoara Citadel. –Emma Yardley

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jessicakehoe · 6 years ago

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The 12 Travel Destinations That Will Take Over Your Instagram Feeds in 2019

Photography courtesy of tourism santa fe

52: Santa Fe, New Mexico

Visit in: Summer

Photography courtesy of Jackson Hole Mountain Resort

53: Jackson Hole, Wyoming

Visit in: Winter

Drink: Since 1937, The Million Dollar Cowboy Bar has been propping up the town square with its Vegas-style neon, local craft beer and big steaks.

Photography via iStock

54: Munich, Germany

Visit in: Winter

Drink: Head to the legendary beer gardens at the Chinesischer Turm Restaurant & Biergarten, a must-visit spot in the massive Englischer Garten Park.

Photography via iStock

55: Nagano, Japan

Visit in: Winter

Eat: When you’re done shredding the slopes, warm up with a cup of heated sake and a hearty bowl of hotpot at Sumo Nabe.

Photography courtesy of Silversands Grenada

56: Grenada, West Indies

Visit in: Winter

Stay: Silversands Grenada on Grand Anse beach offers unhurried luxury, lots of blond wood and, at 100 metres, the longest swimming pool in the Caribbean.

Photography courtesy Kochi Biennale Foundation

57: Kochi, India

Visit in: Winter

Eat: Try the Taj Malabar Resort & Spa’s Rice Boat restaurant for your choice of Karimeen fish, crab, squid or langouste—all grilled to order.

Photography via Istock

58: Wales, United Kingdom

Visit in: Spring

Stay: The Harbourmaster Hotel in the sleepy coastal town of Aberaeron oozes comfort from every corner of its 13 seaside-chic rooms.

Photography courtesy of visitnorway.com

59: Tromsø, Norway

Visit in: Spring

Photography via Instagram/@SweetandTastyTV

60: Boryeong, South Korea

Visit in: Summer

Stay: Enter recovery and rest mode at the aptly named Hotel Mudrin, where spacious rooms offer sprawling views of Daecheon Beach and respite from its muddy action.

Photography courtesy of singapore tourism board

61: Singapore

Visit in: Fall

Drink: At Tippling Club, each item on the drink menu includes a picture of the gummy bear that inspired it; before ordering, you can taste-test actual gummy bears to help you make your decision.

Photography via Istock

62: Ucluelet, B.C.

Visit in: Fall

Stay: Wya Point Resort is a Ucluelet First Nation-owned property that offers camping, yurts or luxury lodges across 240 hectares of private beaches and old-growth rainforest.

Photography via Istock

63: Sighișoara, Romania

Visit in: Fall

Stay: Hotel Sighișoara, which housed nobility for centuries, is now a comfortable inn where no two rooms are the same.

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