This is my fav topic and my profession and i am ready to hightlight some of my knowladge on food.
Let me start with major food culture of world. There are main 3 major food culture. They are French, Indian and chinese. The rest of the food are are derived food cultures like thai and vietnamese are the derivation from indochinese, Italian is also mix of chinese and western....most of the italian food goes back to chinese history when marco polo visitied china...like pasta, spaghetti and pizza stuff like that are inspired by chinese food. I will give u detail in next posting.
French: starter- Tatin of vine tomato mozerella
( nicely layered vine tomato" kind of like sundried tomato" with the basil in bed of filo pastery served with warm mozerlla on top with pesto sauce( basil leaves, olive oil, pine nut)
Main course- ( Tornedo rossini)
800 ounces of sirlion steak topped with pan-fried goose liver and toast to go with demi glace sauce served on bed of lyonnaise potato ( thinly sliced round medallion of potato sauteed with garlic)
dessert- choclate souffle( typical cake sytle souffle which on baked pops out)
Indian
starter- Lamb somsa ( pyramid shaped fillet pastry stuffed with sauteed lamb on cummin seed and spices)
main course- Raan a gosh
( this is a indian version of lamb sawarma with whole lamb shank on tandoori), it takes ages to make as well coz it has to be marinated atleast for 24 hours before cooked. This was brought by mogals emporer in india.
dessert:- rash malai
i think everyone know what is rasmali
other is cool for dessert too.......keshar kulfi ( home made cottage ice-ceam with saffron)
Naan i would go for paneer kulcha.................bread made out of gau ko pitho stuffed with cottage cheese)
Sorry i dont eat rice so no fancy
Chinese
starter;- sweet and sour pork with pineapple and capcium
main course- hanoni style bbq pork ( cha se fan)
whole red snipper baked and served with soya, ginger sauce with touch of spring onion( very zesty)
dessert'- sticky rice pudding
Italian
starter:- brushetta ( nice cold starter which consits of olive, tomato, basil, black pepper and salt, it is normally diced in small pieces and soaked for few days and served on bed of italin bread home made bread)
main course;- pizza .........real italina style thin crust pizza topped with rucola salad topped with grilled chicken
pasta; spahetti is worst pasta in eye of chefs....best one is penne....coz it hollowness inside allow sauce to mix well and adds more taste not like spaghetti sauce cant blend..
Penne arababita ( spicy tomato sauce cooked with penne pasta with splash of white wine, garlic and nepolanta sauce)
Desset: off course triamisu cake( one of the cake in the world which dont have to baked. it can be made manually and keep in freeze......which add flavors is Amarato liquor which is made out of pine nuts)
Thai
Offcourse start with ................tom yam tiger prawn soup with the lemon grass flavour and galagalan wow........nice and hot for winter
other wise best is fish cake or papaya salad.....nicely juilien of papaya served on the bed of ice lettuce with the touch of nuts and chilli with lemon juice.....
main course..........of course green chicken curry ..........i like thai curry coz they dont use oil.............first they mix all teh spices and fry it on while and add chicken then add coconut milk............ppl not use to coconut milk can have stomach problem...normall
Thai pineapple rice..........nicely carved pineapple with ham, chicken and saffron colour rice with touch of pineapple
i dont like thai dessert....they suck
Nepali
bhanta tareko" nicely seasoned medallion of eggplant deep fried in oil good with alccohol
Bhogete sadeko" hallowed grapefruit stuffed with fruits of grapfruit marinated with cummin seed, corriander, chilli , salt and garam masala)
Momo
Main course
Macha janakpure raja
Fish from janakpur sliced and marinated with salt, cummin then deep fried in oil with the splach of fungi greek seed.. ...then cooked with light tomato sauce
my mum is the best
Kashi kathmandu
Local khasi meat cooked with light nepali herbs like timbur( guys we have to proud of spice liek jimbu and timbur) added with cloves and cinnemon....once the they go golden then we add tomato and corriander.........lovely
with puri ( floopy bread)
Bangur ko masu with spinach ( lightly sauteed boar meat with the final touch spinach) popular food from dharan
Nepali dessert................himalchuli ( homemade nepali ice cream with wipping cream and mixed fruit)
off course dont forget Gundrruk( nice and light clear soup cooked with preserved dry vegetables, soyabean and masaura ( mashed potato dried in sun)
off course Dhido( mash of corn, barley or millet) lots fo carbs makes u keep going................i have made my own version of dhido( nepali style mash but added garlic and cream on corn.........kind a like parnish mash)
guys i am so happy to see u bringing food thread.............i am writing book on nepali food history and developing own modern nepalese cuisine...................
next time i will teach u how to make pasta hariyali,,,,,,,,,,,,,pasta sakhi khukura and Fish fewatal...........
jai hos
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