Pad Thai is Thailand’s national dish, and it’s also a popular street food all across the country. There might be a variety of Pad Thai recipes, the dish usually consists of rice noodles stir-fried with eggs, tofu, tamarind paste, dried shrimps and red chili pepper, before being decked with peanuts.
The combination of the sweet, salty, Umami, and tangy flavors is an experience your taste buds won’t forget anytime soon!
Falafel, Middle East
With a thousand-year history, this deep-fried patty of ground chickpeas, spices, herbs, and onions make for a tasty treat. Originally hailing from Egypt, it was first eaten as a meat substitute by Coptic Christians during Lent.
Eventually, the recipe migrated towards the Levant where it became even more popular.
Poke, Hawaii, USA
The native Hawaiian diced raw fish dish, meaning 'to slice' in Hawaiian, has surged in popularity across the US in recent years, probably due to the appeal of its healthy, fresh ingredients. The native Hawaiian dish is pronounced (poh-KAY) and rhymes with okay, based upon raw marinated fish that's cubed and layered up with a satisfying serving of rice and vegetables. The healthy recipe has surged in popularity across the United States over the past few years.
The zesty flavor reminiscent of the sea has old roots that began a long time when local islanders would rub sea salt, seaweed, and traditional relish onto their fresh catches.
Khachapuri, Georgia
Georgia's national dish can be enjoyed as a sharing starter or as a side as part of a bigger meal. The bread acts as a doughy container, offering cheese with a runny egg on top.
Khachapuri is such a popular dish in Georgia, it's so widely available that it's used to measure inflation levels in different cities throughout Georgian - it's called the Khachapuri Index.
Dim sum, China
A meal consisting of small savory and sweet dumplings, buns, or rolls that are mostly steamed or fried. The history of dim sum harks back to old Chinese tea houses. Dished in bamboo steamers, dim sum means "touch the heart" in Cantonese and has since evolved into an essential element of Chinese cuisine.
Traditionally eaten from the early morning hours until mid-day, it might just be a pioneer of the modern-day brunch.