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Dear Children,

As you take off to visit different national and international places this holiday, explore the LOCAL food / dish of the place/community and the meal cultures associated with them.

In case you are not travelling, you can upload the local food of Maharashtra or a city in Maharashtra or the place your family hails from.

Your Padlet post should include :

The name of the local food as the subject.

Add a catchy tagline. For example: ‘Pasta La Vista’ from Italy.

A picture/ collage / sketch/ drawing / video of the local food

The meal culture associated with it

An interesting fact, if you find any.

Your name at the end

We look forward to reading and learning about the different and unique food cultures.

Safe Travels!

Mrs Delkash Irani

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Vada Pav - “मुंबइच्या बर्गर”

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Vada Pav - “मुंबइच्या बर्गर”

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Vada pav is believed to have been invented in 1966 by a Mumbaikar, Ashok Vaidya, who opened the first vada pav stall opposite the Dadar train station.

Interesting fact: Sandip and Dev Buddhabhatti from Kutch created a world record by making the worlds largest vada pav weighing 2.65 kgs.

Shaurya Shah - 4G

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Indulge in shawarma delight: a taste that takes you to heights! - United Arab Emirates

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Indulge in shawarma delight: a taste that takes you to heights! - United Arab Emirates

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The meal culture surrounding shawarma is often casual and social. It is commonly enjoyed as street food or in casual eateries.
Overall, the meal culture associated with shawarma revolves around the enjoyment of delicious, savoury flavours, communal dining experiences, and the convenience of a handheld meal.

An interesting fact about shawarma is that its origins can be traced back to the 18th century in the Ottoman Empire.

ZAYN LATIFF

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Dal Bati Churma is the most popular dish in Rajasthani cuisine. It is made of three components of bati, dal, and churma. Dal is lentils, bati is a baked wheat ball, and churma is powdered sweetened cereal. Churma is a popular delicacy usually served with baatis and dal.

Fun facts: Folklore says that it was during one of the war days when a cook accidentally poured sugarcane juice into the Baati that the Choorma was found.

Advait Kejriwal- 4G

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Nasi Goreng is a Southeast Asian fried rice dish, usually made with meat but there is also a vegetarian option.It is eaten in Indonesia and Malay speaking countries such as Malaysia 🇲🇾, Singapore 🇸🇬 and Brunei 🇧🇳, It has also migrated to Sri Lanka.In 2018 the Indonesian Government declared Nasi Goreng one of the Five National Dishes of Indonesia Riaan Parasrampuria

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The English ‘Fry-Up’ - Vegetarian style 

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The English ‘Fry-Up’ - Vegetarian style 

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The traditional English breakfast is a national institution in UK. While I ate the vegetarian version, it originally consists of -fried eggs, sausages, back bacon, tomatoes, mushrooms, fried bread and often a slice of white or black pudding. It is accompanied by tea or coffee and hot, buttered toast.

The tradition of this kind breakfast dates back to the Middle Ages and was usually served as a lavish meal during weddings as the first meal a husband and wife would have would be breakfast.

In today’s health conscious world, you may think that a full English breakfast was not the healthiest way to start the day, but some experts maintain that such a meal in the morning boosts the metabolism and needn’t be unhealthy, especially if the food is grilled rather than fried.

I enjoyed it!

- Ishaan Mody, 4G

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Goan Mutton Vindaloo - packs heat in the meat!!!

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Goa's favourite - Mutton Vindaloo - Packs heat to the meat!!!

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Goa's favourite - Mutton Vindaloo - Packs heat to the meat!!!

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The vindaloo is a traditional recipe of the Catholic community of Goa. However, its origins lie 5,500 miles (8,850km) to the west, in Portugal, from where an earlier variant of the dish made its way to Goa with Portuguese explorers in the early 15th century.

Spicy and full of Indian Flavour the Vindaloo can be prepared with Beef, Pork, Mutton, prawns and other fish.

“Vindaloo is normally regarded as an Indian curry, but in fact is a fusion dish adapted from Portuguese dish ‘carne de vinho e alhos’ … vino de alhos really means Vino = wine and alhos means garlic. The name vindaloo is simply a garbled mispronunciation of vinho e albos. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.

I tried some Mutton Vindaloo on my trip to Goa. It was spicy and full of flavour.

Vianne Contractor - 4G

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Did you know that the perfect cheese fondue is an equal blend of the "Emmenthal" and "Gruyere" cheeses? And it is always recommended to drink hot tea or a glass of wine with it, but not water as the cheese can harden and form a ball in your stomach! It is one of my favourite foods!

Yohan Amersey 4G

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Made with a medley of seasonal vegetables, the Undhiyu heralds the start of winter in Gujarat. The dish has attained cult status because of the seasonality of its ingredients and the laborious cooking process involved. It's eaten throughout the state and each region adds its own unique touch.

The name of this dish comes from the Gujarati word "undhu" which translates to upside down in Gujarati as it is traditionally cooked in earthen pots called "matlu" which are kept underground and fired from above.

Fioni Kotak 4G

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I am from Indonesia. My name nasi means rice and my name goreng means fried.

Nasi Goreng is a Southeast Asian fried rice dish. It is the national dish of Indonesia. Although similar to fried rice of other countries,what makes it different is the sweet soy sauce made with soy sauce and brown sugar.

Fun facts. Nasi Goreng is usually made form leftover rice from the previous day. It can be eaten at anytime of the day- breakfast, lunch or even dinner.

Riaan Parasrampuria 4G

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In Paris, bakers wake up at 4 o clock every morning. It takes three days to make 2,000 and baguettes.

First day- they make the dough

Second day- they mould the baguettes

Third day- they bake the baguettes

Baguettes always taste better when they cool down. Bakers usually prefer baguettes when fully cooked and enjoyed with any meal.

By Naira Allana Allen

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Lángos( deep-fried dough) is one of Budapest’s most popular Hungarian street food. The basic ingredients are flour, yeast, water/ milk and salt, which form a bubbly dough when combined.

This is fried in oil and served with a variety of toppings. The simplest and the most authentic, is shredded cheese and sour cream to which garlic sauce is added. This can be topped with onion, ham, goat cheese, herbed chicken/ meat. Also, sweet Lángos topped with jam or Nutella.

Fact: In the past it was made from the last bits of the bread- dough and baked ( not fried in oil) at the front of the brick or clay oven, to be served hot as the breakfast of the bread- baking day.

I really enjoyed the hot , crispy dough with spicy herbed chicken and cheese toppings.It was full of flavour!!

Izaan Rais - 4G

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Tavuk Şiş, freshly made on the barbeque  on a skewer, with a smoky twist to it all the way from Turkey. Tavuk comes from old Turkic and means chicken, while sis means skewer and dates back to the Ottoman cuisine

By Aryah Khandelwal 4G

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The treat that keeps on giving.
It is a special sweet that the Turkish eat for breakfast or a dessert during lunch or dinner.
A fun fact is the largest baclava ever made was 513 kgs .

Aria Doshi

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Im “Fond of you” - Fondue from Switzerland

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Im “Fond of you” - Fondue from Switzerland

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Fondue is the national dish of Switzerland.

Fondue is served in a communal pot on a portable stove and eaten by dipping bread into the melted cheese.

The word fondue means melted in French.

Fondue forks are different coloured so that everyone can keep track of their forks.

No double dipping into the fondue pot is allowed.

By: Ananya Somani

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Candle dosa is a popular dish in Kerala where they put a candle below the dosa and they put a triangular dosa at the top .It is very delicious with cheese and masala added on the top. This is a famous dish in Kerala .

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Thai Curry from Thailand.     Arnav Aggarwal

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Thai Curry from Thailand.     Arnav Aggarwal

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There are so many flavours to this curry that are sweet,spicy,pungent and sour.

There is red curry, green curry and yellow curry.

It was really spicy and delicious, i enjoyed it a lot and eat it almost everyday of my trip.

This curry is usually served with a portion of steamed rice and contains several unique ingredients and vegetables.

Although this dish has become popular world wide but i still enjoyed it in its own country.

By Arnav Aggarwal 4G

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Sev puri – a snack as colorful as India itself.

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Sev puri – a snack as colorful as India itself.

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Sev puri is an Indian cuisine snack and a type of chaat. It is a speciality that originates from Pune, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food,  but is also served at upscale locations.

Interesting fact:
Sev puri recipe is a canape like snack – where crispy fried flour discs are topped with flavorful condiments, veggies, herbs, ground spices and more. Spicy, sweet, tangy, savory, salty, crunchy flavors – all bursting in your mouth in each bite.

- Shanaya Parasrampuria 4G

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Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures. The tradition of eating fish battered and fried in oil was introduced to the country by Spanish and Portuguese Jewish immigrants. Fish and chip shops appeared in the UK by the 1860s.
Aarav Shah 4G

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Manalis Must have Momo’s!
By Mia Godhwani

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It provides fiber, is a major source of protein, may help reduce cholesterol and also contains zinc, folate and calcium.The stuffing (puran) is made of jaggery ,dals,ghee and cinnamon powder.It’s usually served with ghee.I enjoy eating it a lot!!