Chaat is a savory snack that originated in India, typically served as an hors d’oeuvre at roadside tracks from stalls to food carts across the country. With its origins in Uttar Pradesh, chaat has become immensely popular in the world. It is usually considered as a fast food as it is very easy and quick to make. The chaat variants are all…

Luchi is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In Bengali cuisine, luchi is made of plain flour and looks completely white. In order to make luchis, dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened…

Khaman is a common popular snack in Gujarat made from soaked and freshly ground channa dal or channa flour. It can be eaten as a main course, as a side dish or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably. Dhokla is made with rice and chickpeas, khaman…

Haleem is a stew popular in the Middle East, Central Asia, and the Indian Subcontinent.The origin of haleem lies in the popular Arabian dish known as Harees. It is made of wheat, barley, meat (usually minced beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a…

Payasam is a type of kheer which is an integral part of traditional South Indian meals. It makes extensive use of jaggery and coconut milk in place of sugar and milk. The most common types of payasam include Pal (milk) payasam, Javvarisi (sago/tapioca pearl) payasam, Semiya (vermicelli) payasam, Paruppu (dhal) payasam, Nei (ghee) payasam, Carrot payasam, Wheat payasam, and…

Pongal is a popular rice dish in Southern India and Sri Lanka. In Tamil “pongal” or in Telugu “pongu” means to “boil over” or “spill over”. There are two varieties of pongal, Chakkara Pongal which is sweet, and Venn Pongal, made from clarified butter. The unqualified word pongal usually refers to spicy pongal, and is a common breakfast food in…

Hot chocolate, also known as drinking chocolate, cocoa, and as chocolate tea in Nigeria, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream or marshmallows. The first chocolate drink is believed to have been created by the Mayans around 2,500-3,000 years ago, and a cocoa drink was…

Koulourakia are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter –based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape.  The pastries can be shaped…

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the…

Pelmeni are the Russian equivalent of the Chinese dumplings. It originated in the Ural region in Russia. They are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months. Pelmeni consist of a filling wrapped in thin unleavened dough. The dough is…