Ugali (or pap in Nigeria) is a type of cornmeal porridge made in Africa. It is also known as obusuma’ nshima, Mieliepap, phutu, sadza, and other names. It is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk…

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…

Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine.It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. Though it was only popular in South India, it can be found in all other parts…

Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee,wheat flour, jaggery and almonds. Apart from feeding babies, it’s also a nutritional supplement for pregnant women and new mothers. Traditionally, Punjab has been a leader in…

Ful medames , or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. This cooking method is mentioned in the Talmud Yerushalmi, indicating that the method was used in Horn of African and Middle…

Thayir Sadham or Curd Rice is a popular comfort food dish originally from South India. It is made out of a mixture of steamed rice and yogurt. At times, a heated mixture of mustard seeds, chillies and spices are added to the rice and yogurt mixture. Thayir Sadham is usually paired with a spoonful of…

Mumbai city’s rich array of street food is every foodie’s dream come true; flavourful, wholesome and oh-so decadent. From pillowy vada pavs to buttery pav bhaji, Maharashtra’s love affair with the Pav has caught the fancy of many food lovers for several centuries. The humble Misal pav happens to be a proud member of this…

Jhalmuri is a street snack originating from the Bengal regionof the Indian subcontinent, made of puffed rice and an assortment of spices, vegetables, and chanachur or bhujia. It is especially popular in Bangladesh and the eastern regions of India. This dish is popular among the street food and also treats as aan evening light snack…

Puttu or pittu is a breakfast dish originating from the Indian state of Kerala, eaten in Kerala, Tamil Nadu, parts of Karnataka, and Sri Lanka. Puttu means “portioned” in Malayalam. It is made of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian state of Kerala as well as…

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…