# data[].attributes.headline
Le Nutella & Smore French Crepes in New York -Aayansh Chopra 2B

# data[].attributes.subject
Le Nutella & Smore French Crepes in New York -Aayansh Chopra 2B

# data[].attributes.body
Have you heard of the crepes made in New York? This is super delicious, you better come here with me to NYC. The crepes are a French recipe and similar in taste to pancakes.

# data[].attributes.body
It is said that Kanda Poha and Maharashtra goes hand in hand.When groom comes to brides house she prepares Kanda Poha .

# data[].attributes.body
Come learn some lip smacking south Indian delicacy Appam & Stew made from scratch
by
Master chef Ved Jatia

# data[].attributes.body
This summer I traveled down South to Coonoor where I learnt to make some lip smacking south Indian delicacy Appam & Stew from scratch. My highlight was making the Appam by tossing the pan round and round. Detailed recipe in the video posted above👆
Master chef Ved Jatia

# data[].attributes.body
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 Anisha Bharadwaj

# data[].attributes.body
This summer I travelled to Bali.
Nasi goreng is a popular Indonesian dish made with vegetables and rice.

# data[].attributes.body
Pasteis de Nata are the tastiest treats from Portugal. It has a gooey custard filling and a flaky crisp pastry puff outside. Just sprinkle some cinammon or icing sugar! These delicious tarts were invented by monks almost three hundred years ago in Belem. In those days they used egg whites to starch their clothes and had a lot of egg yolks leftover. So the monks whipped up this scrumptious dessert using the leftover yolks.
Rhea Dalal

# data[].attributes.body
People can eat Frankies while walking along. It's designed to be eaten on the go, which is very convenient for those in a rush.
The Frankie was created by Amarrjit Singh Tibb in Mumbai. Its an authentic Mumbai street food which can only be found in Mumbai.
All my vegetarian and non-vegetarian friends can enjoy Frankies with me!

Skie John

# data[].attributes.body
We explored the delightful cuisine of Kashmir this year which included kashmiri aloo, kahwa and basmati rice. The best part was to see how they extracted fresh apple juice without electric appliances. The locals there also eat parathas with sarso saag and pickle.

# data[].attributes.body
I ate lovely bowls of ramen on my trip in Osaka and Tokyo
It’s so amazing how different the food tastes there
We had a great time exploring the food and cultures

# data[].attributes.body
In the summer I went to Bali and tried Balinese noodles which are called Mie Goreng! These are my new favourite kind of noodles.
I was amazed to see that there were many ancient Hindu Temples in Bali.
Avyan Arora

# data[].attributes.body
On our 2 week long holiday in Germany Krish enjoyed his Black Forest cake, Schitzels and Meat sausages in a hotdog. The culture, fairy take castles and so many Hidden Gems made it a picture perfect Holiday for the kids. What amazed us more about Germany is their eco friendly ways of Living which was a real eye opener.

# data[].attributes.body
Chinese food is about the spices, flavours, aroma and textures. It’s is typically shared with everyone sitting at a round table.

There are about 8 culinary traditions across China

Shanaia Jairazbhoy
2B

# data[].attributes.headline
Oishii Onigiri (Yummy Rice Ball) - Aliya Tidke 

# data[].attributes.subject
Oishii Onigiri (Yummy Rice Ball) - Aliya Tidke 

# data[].attributes.body
This summer I travelled to Japan which is also known as the land of the rising sun.
In Japan, people eat rice for breakfast, lunch and dinner.
I enjoyed eating Onigiri over there. Onigiri is a  rice ball that has a filling in the middle and is covered with seaweed around it.
Most of them are triangle in shape.
They are very convenient and easy to travel with. They are the Japanese version of sandwiches and are eaten for breakfast or taken to picnics for lunch.
I am vegetarian so I enjoyed the pickled plum Onigiri.

Aliya Tidke

# data[].attributes.body
Ramen is a Japanese noodle soup made with soba noodles and broth. It is eaten with chopsticks & a soup spoon. What I noticed about their culture is slurping the noodles is not considered rude in Japan. They slurp the noodles to cool them down and then they sip on the dashi soup.
Kabir Shah 2B

# data[].attributes.body
This summer we travelled to Turkey and tried the lip-smacking Turkish delicacy, ‘GOZLEME’. It is like a flatbread filled with different types of vegetables making us extremely healthy and tasty and can be made non vegetarian also by adding minced beef, salmon, etc. It is available almost in every nook and corner of Turkey.

# data[].attributes.body
Did you know that jacket potato have been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London, it was estimated that some 10 tons of baked potatoes were sold each day by this method.
They are eaten as main dishes in Britain. The potatoe is split in half and topped with fillings such as beans, tuna, and chili. I ate it with beans, avacado and cheese. It is called "jacket potatoes" because the skin of the potatoe is not removed.
In olden days, buyers used the potatoes as convenient hand warmers by stuffing the piping hot “jacket” potatoes in their coat pockets for warmth before ultimately eating them.

Anieka Daga 2B

# data[].attributes.attachment_caption
Chow Down Char Kway Teow and Stenchy Superfood Durian from Singapore.

# data[].attributes.body
Char Kway Teow is Singaporean comfort food at its best. 'Kway teow' is flat and wide strips of rice flour(noodles) which are flash fried(char) with just garlic, chilli, oyster sauce, sweet soy sauce (kicap manis) and filled with any kind of protein you fancy.
For us vegetarians, it was packed with bean sprouts and tofu!
A dish of Chinese origin, these soft and silky noodles are freshly made and sold at a wet market and when cooked they have a hint of charring - the aroma of smokiness from the wok -‘wok hei’ in Chinese meaning 'breath of the wok' which is part of the real Char Kway Teow experience.
Another noteworthy Singaporean delicacy we came across was the Durain - the national fruit of Singapore. I couldn’t master the courage to eat it thanks to its potent smell which they say is due to the phytochemicals present in it that make it a superfood!

Interesting fact #1-It is strictly prohibited to eat this fruit in public places, for instance if you eat a durian in a Singaporean train you’ll pay a fine of 500SGD!

Interesting fact #2-The roof of the Esplanade theatre in Singapore is built with thousands of metal plates to mimic the skin of the Durain.

Veer Mahtani
2B

# data[].attributes.body
Balinese chicken satay - You might have had chicken satay before, but trust me, it won't have tasted as good as this! This Balinese chicken satay with peanut sauce infuses the meat with lots of traditional Indonesian flavours including garlic, kaffir lime and kecap manis, a type of soy sauce. Yummy!!!

# data[].attributes.headline
The fluffiest pancakes ( traditional Singaporean recipe ) - Yanik Engineer 

# data[].attributes.subject
The fluffiest pancakes ( traditional Singaporean recipe ) - Yanik Engineer 

# data[].attributes.body
These were the softest most fluffiest pancakes I have ever had and are a local Singaporean recipe.

# data[].attributes.headline
Palatable Puran Poli + Mouth watering Misal Pav + Popular Pav Vada from Magnetic Maharashtra

# data[].attributes.subject
Palatable Puran Poli + Mouth watering Misal Pav + Popular Pav Vada from Magnetic Maharashtra

# data[].attributes.body
In Maharashtrian homes, food is served in a predetermined order in the thaali. Dry vegetables are served in the right-hand side whereas pickles and condiments are served to the upper left hand side of the thaali. Sweets, Snacks and Flat Breads are served on the lower left side of the thaali. Rice is served in the center of the thaali. Unlike the western system, sweets and desserts are served right in the beginning and consumed during the meal.
Eating with left hand, talking or laughing while eating and wasting food is not welcome.

#fact - Pav Vada was first introduced in the 1960s and quickly became a popular street food in Mumbai. It is now considered a staple food in Maharashtra and is enjoyed by people of all ages.

Kabir Pandya