FOOD : MY WAY

    Gujarati cuisine is unlike any other Indian cuisine. Almost strictly vegetarian, it is traditionally served on silver platters to the accompaniment of rice and a variety of wheat bread.                  Even though the state of Gujarat has absorbed many foreign influences over the years, the basic tastes in food have remained the same. There are few people who do not relish Gujarati savories - crisp spicy fried farsans, which can be bought in wayside stalls. The famous Gujarati thali served at weddings consists of farsans, sweetmeats, and a variety of sweet and sour chutneys and pickles. This harmony is derived from the mixing of the sweet with the salty is what makes the cooking of this state different from the rest. Geographically Gujarat can be divided into four regions and because of the climactic differences; there are slight variations in eating habits and modes of preparation.   Rice Flour and Rawa Dhokala ...

               Mexican culinary heritage is a four-century evolution, influenced through old Spanish fare, an element of french and north America.                Mexican cooking has been a tapestry color, texture, and lots of flavors. The diversity springs from the culinary distinctions of its various regions.                Corn is an extensively used ingredient across Mexico. It is used in syrups, desserts, flour, beer, etc. Mexican cuisine is also fond of chilies, tomatoes, beans, and chocolates. Cheese, herbs, and spices are also basic components of Mexican cookery. Cheese is used for toppings and stuffings. Cilantro (Fresh Coriander) enhancing the flavor of Mexican food. There are more than a hundred varieties grown in Mexico.                  Tortillas made of cornmeal(maize) are a staple of Mexican...

               Moroccan Cuisine is one of the richest and colorful culinary delicacies of north Africa. It is popular across the world due to its simple and elegant way of handling ingredients and cooking.                  Couscous, the heart of the durum wheat or semolina which is made into pasta-like grains, is the staple food of Moroccan Cuisine. Couscous is a dish in itself and is never eaten with bread. Couscous is steamed in a double boiler pot called Keskas or the Couscousiere. Traditionally eaten by Moroccan Families on Friday.                  Another famous dish Tajines, which are stews made of lamb, beef, Chicken, Fish, Vegetables, Fresh/ dried Fruits, Olives, Prunes cooked in a cone-shaped pot.                  Harira, world-famous Moroccan soup, made of lentils, rice, and garbanzo b...

The uniqueness of Japanese cuisine lies in its spirit and philosophy. No matter how simple and few ingredients, should be allowed to reveal their particular beauty and elegance. It has been said that Japanese cuisine should be eaten with eyes. Flavors and visual appeal, play an equal role in creating the perfect Japanese showpiece. As far as flavors are concerned, the Japanese like to concentrate upon the separate flavors of ingredients rather than on combinations. The common use of raw or very lightly cooked food is a demonstration of these principles. Japanese ingredients are simple: seafood, fish, vegetables(such as daikon - a white radish), soybean, and tofu. Raw fish of impeccable freshness, finely sliced and wrapped in seaweed, with vinegar marinated rice or vegetables is used in sushi and accompanied by radish and various sauces, in sashimi. Soya, a staple of Japanese cooking is inevitably used in some of the sauces. Tuna is commonly used for those dishes and special value is at...

               The food of Thailand is unique among the cuisines of Southeast Asia. Cooking that appeals to the senses is of principal importance in Thai cuisine. Fragrance, color, taste, and texture are an integral element for this cooking tradition. It has the quality and consistency of Chinese food and the spiciness of Mexican. The genesis and principal culinary influences on Thai cooking are Chinese and Indian.                 The skill of blending the five flavors: sweet, sour, salty, bitter, and hot is the hallmark of Thai dishes. Thai dishes are the flavors of coriander, lemongrass, galangal, Kafir lime, mint, basil, garlic, Fish Sauce, Shrimp paste, hot chilies, and sugar enhance the taste of skillfully prepared fruits and vegetables.                  Presentation is an important thing to the Thais; they love elegant simplicity. De...

     Italian Cuisine is considered the source of the mother of all western coking and the fully developed cuisine in Europe. It is derived greek gourmet tradition. Throughout the century these culinary traditions became firmly established in Italy and gradually attained perfection in the country that had adopted them.                Modern Italian Cuisine can be identified by its two branches: the northern which uses rice, meat, butter and cheese, and the southern which uses pasta, fish, vegetables, and olive oil. Northern Italian Cuisine produced the culinary institute of cheese making, including soft mascarpone and the hard Parmesan.                Classic ingredients of Italian cooking are anchovies, breadcrumbs, capers, eggplant, mushrooms, olive oil, olives, onions, pancetta, Proscuitto Ham, mortadella sausages, salami, salt pork, tomato sauce/paste and a variety of cheeses incl...