1. Indian Food:
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of
various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which
have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used
generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other
nutritional as well as medicinal properties.
North Indian Food
Food in the north India, to begin with, Kashmiri cuisines reflect
strong Central Asian influences. In Kashmir, mostly all the
dishes are prepared around the main course of rice found
abundantly in the beautiful valley. Another delicious item
cooked here is the 'Saag' that is prepared with a green leafy
vegetable known as the 'Hak'.
But on the other hand states like the Punjab, Haryana and Uttar
Pradesh show high consumption of chapatis as staple food.
Again, these chapatis are prepared with a variety of flours such
as wheat, rice, maida, besan etc. Besides chapatis other
closely related breads baked in these regions
include Tandoori, Rumaali and Naan etc. However in the
northern region impact of Mughlai food is quite obvious.
West Indian Food
In western India, the desert cuisine is famous for its unique taste and varieties of food.Rajasthan and Gujarat are the
states that represent the desseertflavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is
used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use
both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some
of the delicious preparations include dishes like the Bombay Prawn and Pomfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the
dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg
molie etc.
East Indian Food
In the eastern India, the Bengali and Assamese styles of cooking are
noticeable. The staple food of Bengalis is the yummy
combination of rice and fish. Usually the Bengalis love eating
varieties of fishes. A special way of preparing the delicacy known as
'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it.
Another unusual ingredient that is commonly used in the Bengali
cooking is the 'Bamboo Shoot'. Various sweets prepared in this
region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-
cham' and many more.
South Indian Food
In the southern India, the states make great use of spices, fishes
and coconuts, as most of them have coastal kitchens. In the foods of
Tamil Nadu use of tamarind is frequently made in order to impart
sourness to the dishes. It simply distinguishes the Tamil Food from
other cuisines.
The cooking style of Andhra Pradesh is supposed to make
excessive use of chilies, which is obviously to improve the taste of
the dishes.

2. In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie
and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which
is glutinous rice powder steamed like a pudding in a bamboo shoot.
Vietnam food:
Food and eating habit are one of criterions to value a nation’s culture, life as well as living standard. To some
people, value a dish isn’t simple to measure the nutritious level, to see the decoration or to know its taste but to
find out the relation between food itself and natural characters of the place where people live.
In general, there is something in common and differences between Vietnamese cuisine in the North, the South
and also in the Middle. Materials, spices, way of cooking, as well as serving are dominant characters which
flexibly changed from place to place in this country.
This Vietnamese pho recipe is simple and delicious.
Traditionally eaten at breakfast and dinner, this dish is very adaptable and can be
changed to suit personal taste's, but here is a simple recipe which will give you an
understanding of why this dish is constantly enjoyed throughout the whole country,
and has become one of the national dish's of Vietnam.
Here is another Pho soup recipe to try. This one is another beef recipe, but a little
more in-depth. Or you could try this Phoga recipe which is a chicken version.
"Cốm" (green sticky rice) is a delicacy that is made only in autumn and cherished by all Vietnamese. For
Hanoians, nothing evokes autumn like the taste of young rice from Vongvillage, the grain so sweetly scented that
they left a lasting impression...
Served with red persimmons or ripe bananas, "Cốm" is truly delicious. Vong village, on the outskirts
of Hanoi, is said to produce the best "Cốm" in northern Vietnam. When autumn comes, Hanoians
everywhere always remember the special taste of "Cốm" which is a special gift from the soil made by hard-
working peasants, holding a simple and fresh fragrance.
Every autumn, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches
waiting for ripe grains because these rice
grains are at their fullest and the rice-milk
is already concentrated in the grains, and
the local farmers will know it is time to
make “Cốm” – a specialty made from
young green sticky rice.
"Cốm" is often eaten by hand, directly
from the lotus leaves, a pinch at a time.
When eating “Cốm”, you must enjoy
slowly and chew very deliberately in order
to appreciate all the scents, tastes, and
plasticity of the young rice which is sweet,
nutty and buttery.

3. BUN CHA VS BUN NEM:
“Spring roll” (or NemRán in the North) is one of the most popular traditional Vietnamese food, literally
meaning minced pork roll.

7. Thailand Food:
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle
behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences
harmoniously combined into something uniquely Thai. The characteristics of Thai food
depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs
were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of
sizeable chunks to Thai cooking.
Have you ever tried Thai food? Do you like it? Thai food is one of the things that every foreigner
should try when they come to Thailand. At my old school, when we have visitors from other
countries we always take them out to eat. We take them to a Thai restaurant to try Thai food and
also teach them about table manners too!
Not long ago, the Office of the National Culture Commission announced the top ten Thai dishes
best liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office had
conducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes of
foreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in a
questionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thai
food were qualified for being taken into consideration.
The results were the top ten Thai dishes which are listed below in order of their percentages of
popularity:
1. Tom Yam Kung (spicy shrimp soup) 99% (recipe)
2. KaengKhiao Wan Kai (green chicken curry) 85% (recipe)
3. Phat Thai (fried noodles of Thai style) 70% (recipe)
4. PhatKaphrao (meat fried with sweet basils) 52% (recipe)
5. KaengPhet Pet Yang (roast duck curry) 50%
6. Tom Kha Kai (chicken in coconut soup) 47%
7. Yam Nua (spicy beef salad) 45%
8. Mu or Kai sa-te (roast pork or chicken coated with turmeric) 43% (recipe)
9. Kai Phat Met MamuangHimmaphan (chicken fried with cashew nuts) 42% (recipe)
10. Phanaeng (meat in coconut cream) 39% (recipe)