Dr. Sunanda Ranade
Vice-Chairman, International Academy of Ayurved
Locro - The hearty stew is made from white corn, beef or pork, tripe and red chorizo, as well as other vegetables. Asado –Barbeque beef,
Churrasco- Thin beef on hot skillet, Matambre –Steak , Veal –Calf Beef dish; Humita –Corn
Cheese -Provoleta is the Argentine variant of Italian provolone. It is a cow's milk cheese with a semi-hard springy texture, much like the original. However what makes Provoleta so unique is the way in which it is traditionally eaten in Argentina.
Wiener Schnitzel (a bread-crumbed and fried veal escalope) is something of a national dish, and Knödel are a kind of dumpling which can be made either sweet or savory according to taste. Bachensteiner cheese.
Pastel is a typical fast-food Brazilian dish, consisting of thin pastry envelopes wrapped around assorted fillings, then deep fried in vegetable oil. The result is a crispy, brownish pastry.
The most common fillings are ground meat, mozzarella, heart of palm, catupiry cream cheese, chicken and small shrimp.
(a black bean and meat stew rooted) is popular especially as a Wednesday or Saturday lunch.
Also consumed frequently is picadinho (literally, diced meat) or rice and beans. Empanada – like our samosa.
Salgados- is a small, soft roll made of manioc flour, eggs, milk, and minas cheese. like Spanish tapas -snacks
A traditional Brazilian food, it's a paste made from fresh corn and milk, boiled wrapped in corn husks, turned into a dumpling.
Variations include pamonha de milho and pamonha de carimã, and some variants use coconut milk.
Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks), Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs),
Calisson (famous candy from Aix-en-Provence), Chichi (French churro), Daube provençale (a braised stew of beef, vegetables, garlic, and wine).
Many varieties of blue cheese, Chamois d’Or, Delice du Calvados, Niolo, Rollot, Roue de Brielove,
Fränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. Rouladen This typical German food involves wrapping thinly sliced meat – usually beef but also veal or pork – around a filling of bacon or pork belly, chopped onions, pickles and usually mustard, and then browned and simmered in broth (braised). The mixture changes between regions, with some variations including minced meat. It is common to serve this dish with gravy, dumplings, mashed potato or blaukraut (cooked red cabbage). Kartoffelpuffer are shallow pan-fried pancakes made from grated or ground potatoes mixed with flour, egg, onion and seasoning. You can enjoy them either salty as a side dish to a main course of meat or fish, or sweet with apple sauce, blueberries, sugar and cinnamon. Look out for them in outdoor markets in the winter. German potato dumplings (Kartoffelknödel or Kartoffel Klösse) are also a common staple in dishes, Cheese types -Allgauer Bergkase, Bonifaz.
Holland –The Nederland’s-
The most popular cheeses from Holland are Gouda and Edam. There are many other types of Dutch cheese, however, such as: Frisian, Limburger, Kernhem, Bluefort, Subenhara, Maasdam, Old Amsterdam, Old Alkmaar, Mimolette Commission, Maasland, Texelaar-Kollumer, Leyden and Leerdammer.
Haring or ‘Hollandse Nieuwe’ (Dutch new herring) is probably the most famous Dutch food.
The ‘kroket’ is a deep fried roll with meat ragout inside, covered in breadcrumbs.
A traditional Dutch batter treat is ‘poffertjes’. They look like baby pancakes but much fluffier. They are made with yeast and buckwheat flour and typically served with a lump of butter and powdered sugar.
Fondue –a dish in which small pieces of food are dipped into a hot sauce or a hot cooking medium such as oil or broth, or cheese.
Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue.
Bigos – a stew of sauerkraut (chopped pickle cabbage) and meat. kotlet schabowy, pierogi and gołąbki. Poles boast that their two basic products are bread and sausages. The most typical ingredients used in Polish cuisine are sauerkraut, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. Cheese types- Baltycki, Bursztyn, Gryficki
A common Portuguese soup is caldo verde, which is made with potato, shredded kale, and chunks of chouriço (a spicy Portuguese sausage).
Among fish recipes, salted cod (bacalhau) dishes are pervasive. The most typical desserts are arroz doce (rice pudding decorated with cinnamon) and caramel custard.
Afeugal pittu, Cabrales cheese, Gamonedo, Garrotxa, Monte Enebro cheese.
There are many sweetened bread types and some use spices. Many meat dishes, especially meatballs with cream sauce, are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbärssoppa) served hot or cold, are typical of Swedish cuisine. Gradost cheese, Pratost.
Rösti dishes are made with coarsely grated potato, either cooked or raw. The potatoes are either parboiled or grated raw.
Depending on the frying technique, oil, butter or another fat may be added
Foods often associated with Switzerland include cheese and chocolate. Swiss cheeses, in particular
Emmental cheese, Gruyère, Vacherin, and Appenzeller.
Chocolate, Rivella (carbonated drink based on lactose) and Absinthe - potent green aniseed-flavoured liqueur, originally made with the shrub wormwood
Corn, Carne, chilli. a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole,
and a vegetable (often rajas; grilled slices of Poblano peppers).
Tacos - folded or rolled tortilla –( thin, flat maize pancake, eaten hot or cold, typically with a savoury filling. ) filled with various mixtures, such as seasoned mince,
chicken, or beans. Quesadilla - tortilla filled with cheese and heated and Guacamole- avocado cream with Tequila. Queso fresco, Oaxca, Cotija, Chihuahua.
Sushi - dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood Sashimi - bite-sized pieces of raw fish eaten with soy sauce and wasabi paste Sake – rice wine So and Sakura cheese
Italy produces many types of wines and is at top of the list,
France is next - Lorraine, also in north east France, produces mostly Vin de pays white wines, in the Meuse and the Moselle. Bordeaux. Wine, and wine growing region.
With Burgundy and Champagne, the Bordeaux region of Aquitaine is one of the three most famous French wine-producing regions.
There are 10,000 varieties of wine grapes.
Varieties of Wines – Red wine, White wine, champagne, Rose wine, Sparkling wine, Sweet wine, Port wine, Fortified wine, Sherry, Cognac, Armagnac.