13 Cuisines Surprisingly Far From Home
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As long as people have been moving around the globe, their food traditions have followed
Zaika is one of London’s first Indian restaurants to receive a Michelin star.
Food is one of the most basic ways to experience another culture. It is also one of the most transportable.
As long as populations have been migrating around the globe, they’ve largely held onto their native cuisines in their new homes. Take Italians bringing pizza to New York as an example. Continuing a culinary tradition in a new location may mean adapting it ("New York-style" pizza), but as different groups establish themselves in new settings, it seems that their food traditions do so as well.
In addition to pizza in New York, there are other well-known examples of this trend: Indian food in London, Chinese food in Vancouver, and Korean food in Los Angeles, to name a few.
Since we live in an increasingly globalized world, there are also emerging and lesser-known examples that we’ve rounded up here. After all, it's not every day that the American Midwest is noted for its emerging East African restaurant scene.
Check out our slideshow to read about some of the world’s greatest cuisines that have established themselves in places that you might not expect.
This story is an update of a previous article by Michelle Kiefer.
33 Shakeology Recipes for Every Comfort-Food Craving
You’re stuck at home and, for better or worse, can’t stop bingeing on your social media news feed.
The other thing you can’t stop gorging on?
Sweets and snacks and all the carbs because: 1. stress. 2. boredom. 3. you’re never more than 500 feet away from your kitchen.
If all that sugar is taking a toll, the first order of business is to break that habit.
Try going for a walk, doing a Beachbody on Demand workout, diving into a book or binge-worthy TV show, or calling a friend – anything that takes your mind off of eating.
If that doesn’t work, feed your stress-eating impulses with better-for-you options that taste just like the real deal.
Ahead, 33 comfort-food recipes that will satisfy your cravings, without wreaking havoc on your healthy eating habits —provided they don’t become your habit.
(And, P.S. they’re all delicious!)
1. Fudgy Avocado Brownies
Sink your teeth into one of these rich, ooey-gooey brownies and feel your chocolate cravings melt away.
Bonus: Baking in times of stress can be meditative — and it gives your kids something to do if you’re all going stir-crazy!
If you really want to go nuts, serve with this Peanut Butter Frosting.
2. Vegan S’mores Shakeology Smoothie
Evoke those lazy summer evenings of campfires and backyard barbecues with this rich, chocolatey s’mores smoothie recipe, made with crumbled graham crackers and topped with mini marshmallows.
Now, who wants to tell a ghost story?!
3. Chocolate Peanut Butter Shakeology Cups
You’ve never had a peanut butter cup quite like this one. Made without artificial ingredients or processed oils, they’re wholesome and toothsome.
If you love salty-sweet combos, sprinkle each cup with artisanal salt before freezing.
4. Peppermint Patty Shakeology
Keep your cool with this rich, creamy, refreshing chocolate-mint shake. Comforting cocoa and energizing mint are the perfect pair to make you feel A-OK.
5. Flourless Brownie Cupcakes With Peanut Butter Frosting
Not sure what to do with all those beans you bought? This gluten-free chocolate cupcake recipe calls for chickpeas instead of flour.
Not that you’d ever guess (pinkie promise). All you’ll notice is how amazing they taste with their peanut-butter-maple-syrup frosting.
6. Birthday Cake Energy Balls
It’s somebody’s birthday somewhere, right? Why not celebrate our fellow humanity with these fun and festive treats? Candles and party hats optional.
7. Chocolate Black Cherry Shakeology
Bring on the romance with this seductive and sinfully decadent combo of sweet cherries and chocolate. It doesn’t have to be Valentine’s Day to pamper yourself, or your partner, to your heart’s content.
8. Carrot Cake Energy Balls
The Easter Bunny may have come and gone, but we vote for an Easter egg hunt every Sunday.
Whip up these delightful and delicious bite-sized carrot cake treats – ready in just 15 minutes. Walnuts, carrots, cinnamon, and oats make these protein-packed snacks taste just like the real thing.
9. Vegan Chocolate Caramel Delight Shakeology
When you want to chow down on an entire box of Girl Scout Caramel deLites (aka, Samoa) cookies, this creamy concoction of chocolate Shakeology, caramel, and coconut will bliss out your taste buds.
10. Cookie Dough Energy Balls
We’d eat cookie dough with abandon if it weren’t for that whole raw egg situation. Since this recipe is completely egg-free, we’re a little worried about what could happen if left alone with these quick-and-easy cookie dough bites.
11. Cookies and Cream Smoothie
Bring back those childhood days of DQ Blizzards with this dreamy cookies and cream frozen treat. Creamy vanilla with chunks of chocolate cookies = protein smoothie perfection.
12. Vanilla Shakeology Macadamia Nut Pineapple Balls
Bring on the summer vibes with the sweet taste of the tropics. If you really want to get into a vacation state of mind, throw on a grass skirt and have a social-distancing hula-dancing contest – also a surefire way to decompress.
13. Vegan Snickerdoodle Smoothie
Get all the flavor of those buttery, cinnamon, and sugar cookies in this magical milkshake-like drink.
14. Peanut Butter Cookie Smoothie
Graham crackers and peanut butter turn this vanilla shake into your sweet treat from childhood.
Add shaved chocolate or chocolate chips to make it a peanut butter Kiss cookie.
15. Passion Fruit Shakeology
Tart passion fruit takes the place of lime in this tropical twist on the traditional Cuban highball.
Writer Ernest Hemingway’s favorite drink, “mojito” comes from the word “mojo” – to place an enchanting spell.
16. Hawaiian Mudslide Shakeology
Take a staycation with this tropical take on the O.G. adult milkshake (aka, the mudslide). This creamy mocktail features coconut milk, chocolate Shakeology, and pineapple.
But you could just as easily use coffee protein powder, chocolate coconut water, and frozen banana for a more original take on the drink.
17. Piña Colada Shakeology
Sip away your troubles with this classic tropical mocktail. Just toss on your sunnies, find the sunniest spot in your house, and dream about far-flung locales.
Hint: If you don’t have coconut extract, use coconut milk or water instead.
18. Margarita Shakeology
Add a little fiesta to your day with this zesty frozen drink. A hint of orange zest fills in for triple sec. Salted rims optional.
19. Blackberry Mint Julep Smoothie
Embrace the spirit of the Kentucky Derby, put on your fanciest hat, and get ready for the races!
This vanilla-berry-mint drink calls for pure bourbon extract to keep the hangover away.
(But we won’t tell if you use the real thing – responsibly, of course.)
20. Tropical Watermelon Splash Shakeology
Fact: Nothing tastes more refreshing in summer than watermelon. While this recipe doesn’t specifically call for it, we recommend adding six chopped mint leaves to turn this tropical frozen delight into an even tastier watermelon mojito.
21. No-Churn Chocolate Peanut Butter Shakeology Ice Cream
If chocolate and peanut butter are your jam, this rich and creamy, no-churn ice cream will hit all your sweet spots.
Made with frozen bananas, Chocolate Whey Shakeology, peanut butter, and almond milk, it’s a protein powerhouse, and surprisingly high in fiber too.
All that means for you is, it’ll keep you satisfied for hours.
22. Unicorn Bark
Rainbow Brite came to visit and left this festive, frozen treat. The swirled fruity flavors, decorated with shredded coconut and sprinkles, are almost too pretty to eat.
Invite everyone to come to the table dressed in their most colorful, magical outfits. Because why not?
23. Vanilla Peanut Butter and Banana Ice Cream
Are you ready to go bananas for the best “nice cream” you’ve ever tasted? Sweet, creamy and delectable, you’ll think you’ve gone to ice cream heaven.
If you like a little salty with your sweet, use it as a dip for your pretzel chips.
24. Chocolate Peanut Butter Ice Cream Sandwiches
Chocolate, peanut butter, banana “nice cream” gets nestled between two bize-sized cookies, made with almond flour. Melt-in-your-mouth goodness brings on all the happy vibes.
25. Shakeology Green Tea Ice Cream
Coconut milk, vanilla protein powder, a banana, plus green tea = a matcha made in heaven. Your sweet Shangri-La awaits you.
26. Vegan Mocha Caramel Latte Shakeology
Missing your daily run to the coffee shop for your Frappuccino or latte? Sip on this decadent Mocha Caramel Latte Shakeology recipe.
We think it’s even better than the real thing!
27. Iced Cinnamon Almond Milk Macchiato
There’s nothing cozier than coffee and a cinnamon bun. This double-layered drink has all the flavors of coffee and dessert in every creamy, delicious sip.
28. Café Latte Coconut Popsicles
You’ve probably made coffee ice cubes, but have you ever made coffee popsicles?
Made with Café Latte Whey Shakeology, and drizzled with chocolate and shredded coconut, these frozen treats are sure to perk you up.
29. Chile Mocha Shakeology
You like things on the spicy side. Kick up the heat with this cinnamon and chile powder infused coffee drink, inspired by Mexican hot chocolate.
30. Lemon Raspberry Ricotta Shakeology
Adding ricotta to your smoothie is an easy way to give it that cheesecake zing. This lemon-raspberry cheesecake recipe hits all the right notes of sweet and zesty.
Sprinkle with crushed graham cracker to get that delightful crunch.
31. Vegan Key Lime Dream Shakeology
Sip on this sweet-tart concoction and pretend you’re island-hopping in the Florida Keys.
If you go crazy for this seasonal summer flavor, this key lime pie smoothie is going to be your new go-to.
32. Orange Creamsicle Shakeology
Orange Julius anyone? Whip up this frothy concoction and settle back into the nostalgia it evokes. Pour it into popsicle molds and enjoy them frozen.
33. Lemon Bar Shakeology
Zesty and delectable, this simple smoothie recipe has just the right ratio of tangy and sweet. Amp up the creaminess factor by using almond or coconut milk.
If you have questions about these recipes, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.
11 Recipes to Lighten Up Your Favorite Fall Comfort Foods
These dishes are so delicious that you won't miss all the bad stuff &mdash huzzah!
These dishes are so delicious that you won't miss all the bad stuff &mdash huzzah!
You know what fall means: all pumpkin everything! Step aside, pumpkin spice latte &mdash we're all about pumpkin crumb cake right now.
This is so far from your average tomato soup recipe. It's chock full of curried carrots, leeks, garlic, and even a dash of white wine. And, yes, it really is healthy!
Your favorite fall side dish just got a healthy update. You can't even tell it's cauliflower &mdash these taste just like the plain ol' mashed potatoes you know and love.
14 Deliciously weird things to put in your pancakes
If you’ve had pancakes once, you’ve had them a thousand times. But what if I told you there was a way to make your predictable pancakes even better?
Breakfast is by far my favorite meal. There are just so many yummy, carby, gooey foods to choose from. But when it comes to the most important meal of the day, you can have too much of a good thing. Eat too many bland buttermilk Shortstacks, and it may turn you off from pancakes forever.
That’s the beauty of the Internet. If you need a reason to get out of bed in the morning, or if you’re just in the mood to try a new breakfast food, savvy food bloggers have come up with literally dozens of ways to reinvent the wheel &mdash or the pancake:
1. Avocado and kale
A pancake that pretends to be healthy while still loading you up with carbs can take up space on my plate any day of the week. Bright green avocado and kale pancakes, made with fresh lemon juice and almond meal, are fun for the kids while appeasing the health-conscious adults. These deceptive little “health” cakes are the work of a genius.
2. Bacon and chocolate
No, you have not died and gone to pancake heaven. This is actually a real thing. It’s safe to say that these salty-sweet bacon-chocolate hotcakes may be the most addicting breakfast food you haven’t tried yet.
3. Bacon and corn
So, we all agree that adding bacon to a breakfast food works out great, but what about adding a sweet vegetable like corn? In a recipe that is so right it can’t be wrong, bacon, corn, cheese, sweet onion, chives and cayenne pepper come together in a savory griddle cake &mdash still topped with maple syrup.
4. Bacon and beer
Call it a hangover cure, or call it golden brown machismo on a plate, but beer and bacon mancakes are impossible to resist. It was only a matter of time before some dude finally figured out how to include his two favorite food groups in his breakfast: One small step for man, one giant step for pancakes.
5. Balsamic vinegar
While I’m normally a balsamic-vinegar-and-oil-on-a-salad kind of girl, I’m not opposed to mixing it up in the a.m. This surprisingly tasty recipe was born when Kaishin Chu of Dash of Food couldn’t find any buttermilk pancake mix on a camping trip. Swapping in strawberry-infused balsamic vinegar for the missing ingredients made for the perfect breakfast-saving hack that birthed a brand-new pancake.
6. Cabbage and mayonnaise
When in Japan, you’re missing out if you don’t try the traditional Japanese pancake. Enjoy okonomiyaki (or the “as you like it” pancake) in the customary style, topped with shredded cabbage, meat, mayonnaise and okonomiyaki sauce (similar to Worcestershire sauce). Or have it your way, and throw on anything that looks good in your fridge.
You might have to file this one under “breakfast for dinner,” unless you think you can stomach a cheeseburger before your morning commute. The Midnight Baker’s loaded bacon cheeseburger hotcakes are almost as good as the real thing &mdash made with Bisquick, ground beef, bacon, cheddar cheese and green onions.
8. Dr Pepper
The Dr Pepper pancake concept borders on frightening, but it’s the kind of thing you have to try at least once &mdash even if you’re years past living in your college dorm room. All you need is pancake batter, Dr Pepper, ice cream and sugar, and in a good 10 minutes, you’ll be ready to enjoy the most delicious gut bomb of your life.
9. Feta cheese and chickpeas
If you’re sick of syrup in the morning, I’ll do you one better: Half Baked Harvest’s Mediterranean pancake-fritter hybrid covers all the bases. These tangy pancakes are flavorful, fresh and filling, best served with poached eggs and homemade olive tapenade.
10. Macaroni and cheese
So maybe you have died and gone to pancake heaven. That may be the only place where combining two mouthwatering comfort foods and calling it breakfast is socially acceptable.
11. Orange juice and basil
If you’ve never dreamed of putting OJ and basil in a plain ole pancake before, you may be surprised by how well it works. These gluten-free pancakes made with basil, orange juice, vanilla extract and whole-milk ricotta taste deliciously fresh without being overly sweet.
12. Peanut butter
Re-created for Black History Month, these inventive pancakes have a fascinating backstory. Tori Avey shares her version of the peanut butter pancake recipe recently uncovered in Rosa Parks’ personal papers, and yes, it’s as good as it sounds.
13. Root beer
Forget the root beer float &mdash just put it in a pancake. A delicious cousin to the strangely addicting Dr Pepper pancake, Sarah of Fantastical Sharing insists that adding root beer to pancake batter makes for an even lighter and fluffier flapjack.
Keep this recipe on hand for those times when you want to eat a corn dog in the morning without looking like a total idiot. These sausage pancake bites from The Hungry Housewife are truly the best of both worlds: juicy bites of breakfast sausage cooked into a lighter-than-air pancake crust. Don’t forget the syrup for dipping.
Mitch Mandel and Thomas MacDonald
You might think ordering any seafood dish is always your best bet when dining out, but that isn't always the case. Seafood-based pasta dishes are usually the ones to avoid because they end up drowning in a heavy sauce. We did the opposite of that here, letting the shrimp be the star of the pasta dish that is made with crushed tomatoes, white wine, and a pinch of red pepper flakes.
Get our recipe for Shrimp Fra Diavolo.
Get to Know Bread Science
Giving dough extra time to relax and ripen actually saves you effort. In most bread recipes, dough is mixed and then kneaded to bring its gluten strands into alignment, creating elasticity and structure. It’s then allowed to rise fairly quickly before being baked.
In our method, we mix two portions of the dough to combine the ingredients thoroughly and begin developing flavor, but we don’t do much kneading. Early fermentation does most of the structural work. We also allow the dough (or portions of it) to rest quite a bit — sometimes for a few minutes, sometimes overnight. The overall time for mixing and kneading is reduced, and some nutrients are thus protected from the damages of incorporating too much oxygen through over-mixing.
“Extra fermentation time results in more flavor because there is more time for chemical reactions to occur, and these reactions produce the ‘flavor molecules,’” says Emily Buehler, an expert on bread flavors. Buehler holds a doctorate in chemistry, worked as a bread-baker for six years and is the author of Bread Science. “Fermentation basically converts sugars into carbon dioxide and alcohol, credited with providing flavor,” she says. “In fact, the process is more complicated: Enzymes break the starch into complex sugars and then into simple sugars, and many steps are needed to convert the sugars into carbon dioxide and flavor. Side reactions occur that result in numerous organic flavor molecules, not just alcohol. The dough becomes more acidic. Because some enzymes work better in acidic conditions or are triggered by acid, the increasing acidity boosts the reactions. A longer fermentation time allows this process to really get going.”
Too much yeast can cause an over-fermented, dense crumb. Intuition may tell you that heavy, gummy whole-wheat bread would be improved by adding more yeast, but the reverse is actually true — you want less yeast and a longer fermentation for light, whole-grain loaves. To control yeast’s enthusiasm, we use cool water and refrigerate our sponges to slow them down.
Allowing each portion of pre-dough to develop for a long time permits maximum flavor and enzyme development in your homemade, whole-grain bread. The soaker, without yeast, ages at room temperature, and the sponge, with yeast, ages in the refrigerator.
The increased acidity that results from long fermentation also improves gluten development — allowing for good shape, texture and rise with less kneading — and creates moist bread that keeps longer than usual, without added preservatives. Our multigrain bread kept perfectly well wrapped in a kitchen towel on the counter for five days. Adding more yeast during the final mix allows for a relatively quick rise that maximizes structure and texture.
You can modify existing recipes to benefit from long fermentation. Begin your experiments by turning half of the flour, liquid and salt into a soaker, and the other half of the flour and liquid — plus about 10 percent of the yeast — into a sponge. If you have a wild yeast (sourdough) starter, substitute it for the sponge in our recipes you may have to add more flour to the final dough if your starter is especially wet.
The Surprisingly American History of LaCroix
In recent years, LaCroix has become the seltzer drink of choice, garnering cult loyalty among a certain sector of hip, young folks who swear by its bubbly array of flavors. Though sales records haven’t been formally released, market estimates suggest LaCroix currently takes up 30 percent of the sparkling water marketplace. However, LaCroix’s history and rise to prominence is far lengthier and way more American than you might imagine.
Despite its sudden ubiquity, LaCroix has actually been around for over 30 years. Like most things with humble origins, the brand got its start in the Midwest. LaCroix was launched in 1981 by the G. Heileman Brewing Company in La Crosse, Wis. The proper pronunciation (it’s “La Croy,” in case you’re wondering) also harkens back to its geography—it’s pronounced the same as the St. Croix River, which borders the state.
Despite the French-sounding name, LaCroix was actually marketed as a less posh alternative to the other brands of sparkling water on the market at the time. While seltzer may seem commonplace now, 30 years ago it was seen as a hoity-toity beverage that only fancy Europeans drank. America was totally content with tap water, thank you very much. But LaCroix hoped to change sparkling water’s snobby reputation. And gradually it did. By 1992, sales of the drink reached $25 million. At this time, the brand was also sold to National Beverage (a company then known as Winterbrook). This would also prove helpful in expanding its reach beyond the Midwest.
LaCroix logo contenders – Courtesy Alchemy Brand Group
Another key to LaCroix’s unlikely success is its now iconic aesthetic. Believe it or not, the can’s splashy font and pastel design didn’t come along until 2002, when LaCroix underwent a rebranding process that would be pivotal to its success. During that process, a ton of designs were created and tested. Most of them were cleaner and neater with sans serif font—a far cry from the can’s current look. However, consumer focus groups found that the colorful, jazzy design was a clear fan favorite among the public. (Bon Appetit did a great deep dive on the insanely thorough design process, if you want to read more about how intricate it truly was.)
While the company may have been shocked at the chosen look, it makes sense that a generation raised on Zubaz pants and Jazz Solo Cups would latch on to such a gaudy and defiantly ironic aesthetic. It also worked to further differentiate LaCroix from its competitors, which has always been been essential to the brand since its inception.
It took more than branding alone to enable the company to really reach its marketplace dominance. Over the last decade, soda has become progressively demonized, and rightfully so as a purveyor of empty calories and an atrocious amount of sugar. Soda sales hit a record low in 2015 as more and more Americans were looking for healthier alternatives to get their fizzy fix. Seltzer is an easy choice, given its vast array of natural flavors, and LaCroix has been keen to capitalize on this, expanding their selection from a mere six varieties in 2004 to 20 and counting by 2015.
They aren’t the only company to benefit from this health trend, but thanks in part to a lucky combination of smart marketing, a splashy aesthetic, and good timing, LaCroix is the only brand that have been elevated to a lifestyle unto themselves. How many types of seltzers have their own page of Etsy crafts? Or hundreds of thousands of followers on Instagram? Or an unofficial line of swimsuits? Just wait a year or two and people will definitely be naming their kids after the stuff. At the very least, we’ll still be drinking it up.
- 2 cloves garlic, finely chopped
- 3 anchovy fillets
- ½ lemon, juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 dash Worcestershire sauce
- ¼ cup olive oil
- 1 pinch salt and ground black pepper to taste
- ½ head romaine lettuce, chopped
- ¼ cup grated Parmesan cheese
- 2 tablespoons croutons
Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated serve salad topped with croutons.
The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia and has long been a staple in the Mediterranean region as well as a frequent seasoning in Asia, Africa, and Europe.
Egyptians worshiped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the "evil eye", and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged powers of garlic which have been extolled through the ages.
Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the 20th century, being found almost exclusively in foreign dishes in working-class neighborhoods. But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.
Quaint diner slang of the 1920s referred to garlic as "Bronx vanilla", "halitosis", and "Italian perfume." Today, Americans alone consume more than 250 million pounds of garlic annually.
Here are 7 Best East Indian Foods To Try At Home:
1. Litti Chokha
A special delicacy from Bihar, litti chokha is the perfect dish to represent the earthiness of the state. Litti is a ball of dough stuffed with sattu and roasted until cooked, dipped in desi ghee, while chokha is a blend of baingan (eggplant), tomatoes, potatoes and a myriad of spices. It is a healthy dish with cooling properties due to sattu, which would keep you energised throughout the day.
2. Machcher Jhol
A sumptuous fish curry from the state of West Bengal, machher jhol is a staple in a Bengali household. Besides being nutritionally rich and packed with mouth-watering flavours, this fish curry is surprisingly easy to prepare at home. Just pick your choice of fish, marinate it in turmeric, deep-fry till perfect golden and simmer in the rich gravy of onion seeds, cinnamon, cloves, cardamom and bay leaf along with the ground spice paste. It is best served with cooked rice.
The Indian sweet popular all across the world, Rasgulla or Roshogulla is a proud traditional Bengali dessert that can make all of us go weak in knees. Spongy and syrupy, rasgullas are paneer and chhena-based sweets that are prepared and served on various festivals and special occasions.
A traditional recipe from Odisha, dalma is nutritionally rich with split chickpeas cooked along with raw papaya, potatoes and a host of masalas. It is a quick and easy recipe that you can serve in lunch along with cooked rice or roti.
5. Assamese Fish Curry
A delectable fish curry from the beautiful state of Assam. Rohu fish marinated in a tangy, spicy paste of fish masala, turmeric and mustard oil, fried and cooked in luscious gravy with marinated tomatoes and potatoes. Assamese fish curry is a hugely popular East Indian food that you can now prepare at home with this easy recipe.
Scrumptious dumplings stuffed with a variety of ground meat or vegetables, momos are a delight from Sikkim that are immensely loved by kids and adults alike. So much so that there are a huge variety of momos available all across from fried, tandoori to chocolate and cheese, you can never have enough of these.
Another comfort food from the North East that we can never get enough of, thukpa is a soupy dish which is extremely satiating and nutritious. It is a staple in the whole of North east, Bhutan and Tibet, from where it actually came. Prepared with flat noodles along with meat or the choice of vegetables, thukpa is a great dish to savour during the freezing winter chill. Here is a mutton thukpa recipe with dried cheese, pepper and coriander seasoning.
Move over the usual dishes and try these authentic East Indian foods at home for your next meal to impress your family and friends! Let us know which recipe you liked the best in the comments section.
About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.