Pakistan – Vegetable Koftay
Vegetable Kofta dish is traditional dish in our country. This formula of kofta may be a sound bend to the customarily profound browned kofta.
United Kingdom – Cherry Bakewell Tart
/0 Comments/in World Cuisine, European Cuisine, United Kingdom Cuisine/by adelina aidaThis Amazing dish is coming up from the DERBYSHIRE in England. That region is popular in making confession pastries. Shortcrust pastry is maybe a tart of smaller size, or quiche, or a pie. The popular ones are sweet ones with the use of many fruits, nuts, almonds, and cream over the tart.
Japan – Nigirimeshi
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanThis is the traditional rice dish of Japan which is simply known as rice balls. This dish has many other names according to the filling. There are different ingredients used in making this simple but with a lot of varieties in this dish. From Kamakura to the Edo period this dish is invented. Sumurai stored these rice balls into bamboo sheath and use them at the time of war.
Pakistan, India, Bangladesh – Traditional Beef Yakhni Pulao
/0 Comments/in World Cuisine, Asian Cusine, Bangladeshi Cuisine, Indian Cuisine, Pakistani Cuisine/by Usama Tariqit’s time to present you to a few consolation nourishment aka beef yaknhi pulao Beef Yakhni Pulao formula may be an extraordinary Pakistani rice pilaf that’s made with hamburger, stock, and rice with garam masala.
Senegal – Thiof
/0 Comments/in World Cuisine, African Cuisine, Senegalese Cuisine/by Breila JackThiof is the Wolof name used by the Dakar Lébou fisherman. White grouper is what we talk about when spot Thiof, that is either eaten with spices and vegetables mostly in Senegal restaurants. In beaches this meal is taken as grilled only, with some additives.
Thailand – Gaeng Daeng Gai/Red Curry
/0 Comments/in World Cuisine, Asian Cusine, Thai Cuisine/by david smithGaeng Daeng Gai or Red Curry is a famous dish of Thailand that mainly consist of dark red paste or curry. This dish is specially known for its spiciness and colour. Gaeng Daeng Gai gets its red colour from dried red chillies that are used in it.
Cameroon – Pepper Soup
/0 Comments/in World Cuisine, African Cuisine, Cameroon Cusine/by finmailMost at times and particularly in the western world, many value soups. Soups are used most often as appetizers and most are deliciously prepared to suit that purpose.
Moroccan / Tunisian / Algerian – Harira Soup
/0 Comments/in World Cuisine, African Cuisine, Algerian Cuisine, Moroccan Cuisine, Tunisian Cuisine/by YushraHarira soup is one of the best soups in the North African region. It has a silky texture which is why it is called Harira because when translated it means “silk”. It is a very popular soup for the winter season and mostly it is used in the month of Ramadan. The people from Morocco believe that the Harira is from the Fez. There are many variations for this soup.
Pakistan – Paratha Malai Boti Roll
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by arbaz khanA paratha is something like a fried flatbread that is originated in Indian Subcontinent in 1500 A.D. The word ‘paratha’ comes from word ‘parat’ which meand cooked layers of flour dough. Paratha is one of the most famous breakfast in Pakistan and India.
Pakistan, India – Traditional Special Tandoori Chicken Karahi
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Other Asian Cuisine, Pakistani Cuisine/by Faizan AzeemTandoori Chicken Karahi is a special cuisine of Pakistan. It is full of Chicken and spices. This dish was firstly made by the cook of the Mughlai Family in the 90’s.