Indian Food:Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend ofvarious cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, whichhave contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are usedgenerously in food. But one must not forget that every single spice used in Indian dishes carries some or the othernutritional as well as medicinal properties.North Indian Food Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the Saag that is prepared with a green leafy vegetable known as the Hak. But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious. West Indian FoodIn western India, the desert cuisine is famous for its unique taste and varieties of food.Rajasthan and Gujarat are thestates that represent the desseertflavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) isused that simply substitutes the relative lack of fresh vegetables in these areas.In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people useboth the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Someof the delicious preparations include dishes like the Bombay Prawn and Pomfret.In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in thedishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and eggmolie etc.East Indian FoodIn the eastern India, the Bengali and Assamese styles of cooking arenoticeable. The staple food of Bengalis is the yummycombination of rice and fish. Usually the Bengalis love eatingvarieties of fishes. A special way of preparing the delicacy known asHilsa is by wrapping it in the pumpkin leaf and then cooking it.Another unusual ingredient that is commonly used in the Bengalicooking is the Bamboo Shoot. Various sweets prepared in thisregion, by using milk include the Roshogollas, Sandesh, Cham-cham and many more.South Indian FoodIn the southern India, the states make great use of spices, fishesand coconuts, as most of them have coastal kitchens. In the foods ofTamil Nadu use of tamarind is frequently made in order to impartsourness to the dishes. It simply distinguishes the Tamil Food fromother cuisines.The cooking style of Andhra Pradesh is supposed to makeexcessive use of chilies, which is obviously to improve the taste ofthe dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molieand rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, whichis glutinous rice powder steamed like a pudding in a bamboo shoot.Vietnam food:Food and eating habit are one of criterions to value a nation’s culture, life as well as living standard. To somepeople, value a dish isn’t simple to measure the nutritious level, to see the decoration or to know its taste but tofind out the relation between food itself and natural characters of the place where people live.In general, there is something in common and differences between Vietnamese cuisine in the North, the Southand also in the Middle. Materials, spices, way of cooking, as well as serving are dominant characters whichflexibly changed from place to place in this country.This Vietnamese pho recipe is simple and delicious.Traditionally eaten at breakfast and dinner, this dish is very adaptable and can bechanged to suit personal tastes, but here is a simple recipe which will give you anunderstanding of why this dish is constantly enjoyed throughout the whole country,and has become one of the national dishs of Vietnam.Here is another Pho soup recipe to try. This one is another beef recipe, but a littlemore in-depth. Or you could try this Phoga recipe which is a chicken version."Cốm" (green sticky rice) is a delicacy that is made only in autumn and cherished by all Vietnamese. ForHanoians, nothing evokes autumn like the taste of young rice from Vongvillage, the grain so sweetly scented thatthey left a lasting impression...Served with red persimmons or ripe bananas, "Cốm" is truly delicious. Vong village, on the outskirtsof Hanoi, is said to produce the best "Cốm" in northern Vietnam. When autumn comes, Hanoianseverywhere always remember the special taste of "Cốm" which is a special gift from the soil made by hard-working peasants, holding a simple and fresh fragrance.Every autumn, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, and the local farmers will know it is time to make “Cốm” – a specialty made from young green sticky rice. "Cốm" is often eaten by hand, directly from the lotus leaves, a pinch at a time. When eating “Cốm”, you must enjoy slowly and chew very deliberately in order to appreciate all the scents, tastes, and plasticity of the young rice which is sweet, nutty and buttery.
BUN CHA VS BUN NEM:“Spring roll” (or NemRán in the North) is one of the most popular traditional Vietnamese food, literallymeaning minced pork roll.
Thailand Food:Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principlebehind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influencesharmoniously combined into something uniquely Thai. The characteristics of Thai fooddepend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates.Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbswere major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use ofsizeable chunks to Thai cooking.Have you ever tried Thai food? Do you like it? Thai food is one of the things that every foreignershould try when they come to Thailand. At my old school, when we have visitors from othercountries we always take them out to eat. We take them to a Thai restaurant to try Thai food andalso teach them about table manners too!Not long ago, the Office of the National Culture Commission announced the top ten Thai dishesbest liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office hadconducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes offoreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in aquestionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thaifood were qualified for being taken into consideration.The results were the top ten Thai dishes which are listed below in order of their percentages ofpopularity: 1. Tom Yam Kung (spicy shrimp soup) 99% (recipe) 2. KaengKhiao Wan Kai (green chicken curry) 85% (recipe) 3. Phat Thai (fried noodles of Thai style) 70% (recipe) 4. PhatKaphrao (meat fried with sweet basils) 52% (recipe) 5. KaengPhet Pet Yang (roast duck curry) 50% 6. Tom Kha Kai (chicken in coconut soup) 47% 7. Yam Nua (spicy beef salad) 45% 8. Mu or Kai sa-te (roast pork or chicken coated with turmeric) 43% (recipe) 9. Kai Phat Met MamuangHimmaphan (chicken fried with cashew nuts) 42% (recipe) 10. Phanaeng (meat in coconut cream) 39% (recipe)