Taste of Chicago pizza and Recipe of Chicago style pizza, lou malnati’s

Chicago pizza is the famous deep dish of Chicago. Chicago, formally city of Chicago, is that the foremost colonized city among the U.S. State of Illinois, and thus the third most colonized city among the U.S.

With an associate ascertainable population of 2,705,994 (2018), it’s in addition the foremost settled town among the western U.S Chicago is that the seat of cook county, the second most settled county among the U.S, with a little portion of the northwest aspect of town extending into a county on the point.


What is Chicago Pizza

In dishes and aliment, Chicago pizza is that the delicious food item in Chicago and certain eat by most of the folks living in Chicago, that’s why Chicago pizza pie has nice importance in aliment restaurants in Chicago.

There square measure many forms of Chicago pizza pie that square measure far-famed got fame in several different countries.

Chicago Pizza or lou malnati’s:

Chicago Pizza is a dish prepared per several utterly totally different styles developed in Chicago. The foremost illustrious is a deep-dish dish. Chicago pizza pie is also known as lou malnati’s.

lou malnati's

The pan within its baked offers the dish it’s the characteristically high edge that provides ample space for giant amounts of cheese and a chunky sauce.

Chicago pizza is additionally prepared in deep-dish vogue and as a stuffed dish.

Try this simple, elaborate deep-dish Pizza with step-by-step directions for a thick and buttery, flaky crust and an expensive, chunky sauce, with several adhesive slices of cheese.

According to dish hut, the dish is typically voted the number one hottest food in America and truly, 94% of Yankee voters eat it a minimum of once a month!

Recipe of Chicago pizza:

Chicago pizzas recipes are here for you :

Do that simple, careful formula with piecemeal directions for a thick and buttery, flaky crust and a trendy, chunky sauce, with several adhesive kinds of cheese.

Homework time: one hour
cook time: one hour vi minutes
resting and rising: one hour 45 minutes
total time: 2hours 6minutes
servings twelve
calories 525

Chicago pizza Dough:

• 3 1/4 cups general flour
• 1/2 cup yellow meal
• one .25-ounce package speedy rise yeast
• 2 teaspoons coarse white sugar
• 1 one/2 teaspoons salt
• 1 one/4 cups water (at space temperature)
• 3 tablespoons tasteless butter (melted and cooled slightly)
• 4 tablespoons tasteless butter (at space temperature)
• 3 tablespoons + one teaspoon oil

Chicago Pizza Sauce:

• 1 tablespoon oil
• 1 tablespoon tasteless butter
• 1/2 medium Spanish onion (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 3 cloves garlic (minced)
• one 28-ounce can crushed tomatoes, no salt
• 1 teaspoon coarse white sugar
• 2 tablespoons sliced up to date basil
• 1 tablespoon oil

Chicago Pizza Toppings:

• 1 pound Italian sausage (casings removed)
• 1/2 cup sliced olives
• 16 ounces cut part-skim cheese cheese
• 1/3 cup cheese cheese

To Make lou malnati’s Dough:

Using a stand mixer fitted with a dough hook, combine the flour, cornmeal, yeast, sugar, salt on low speed until homogenized.

Add the water and liquid butter. Mix until combined, concerning one to a combination of minutes. Scrape down the edges of the bowl and mix another time until well homogenized.

Increase speed to medium and knead until the dough is shiny and sleek and pulls remote from the edges of the bowl, concerning four to 5 minutes.

Coat the edges and bottom of an outsize bowl with one teaspoon of oil. Transfer the dish dough to the clean, oiled bowl and switch to coat.

Cowl with wrapping and let the dough rest at temperature until nearly doubled in size, concerning one hour.

To Make lou malnati’s Sauce:

While the dough rises, prepare the Chicago pizza sauce.

Terribly very medium pan over medium heat, combine the one tablespoon of oil and one tablespoon butter.

Add the minced onion crushed red pepper, Italian seasoning, salt, and pepper. Cook, stirring frequently until the onion is softened, concerning 5 minutes.

Add the garlic and cook until fragrant, concerning thirty seconds. Add the tomatoes and sugar and turn out to a simmer.

Reduce the heat to medium-low and cook, stirring frequently, until the sauce has reduced to concerning a combination of 1/2 cups, concerning 30 minutes.

Exclude from the heat and add the recent basil and oil. Check the seasoning and add salt if needed. Cowl and forgot.

To Laminate lou malnati’s Dough:

Adjust the household appliance rack to a very cheap position and warm up the household appliance to 425 degrees.

Flip the dough out onto a clean work surface. Roll the dough into a 15 by 12-inch tetragon. Use an off-set spatula, unfold the softened butter over the dough deed a 1/2-inch approximate the edges.

Starting at the short end, tightly roll the dough into a cylinder. With the seam-side down, flatten the dough into an eighteen by 4-inch tetragon.

Cut the tetragon in zero.5 crosswise. Operative with one zero.5 at a time, fold the dough into thirds form of a text. Pinch the seams on to create a ball.

Repeat with the remaining dough and transfer the balls to the oiled bowl. Cowl tightly with wrapping and let rise among the white merchandise until nearly double in size, 45 to fifty minutes.

While the dough rising, cook the Italian sausage terribly} very huge non-stick skillet. Break the sausage in very small pieces and heat it on low flame

To Assemble And Bake The Chicago Pizzas:

Coat 29-inch cast-iron skillets or cake pans with a pair of tablespoons of oil each.
On a clean work surface, roll one in every of the dough balls into a 13-inch spherical disk concerning 1/4-inch thick.

Roll the dough loosely around the utensil and transfer to the prepared skillet. Unroll the dough and Gently press into the pan, guaranteeing you have used it into the corners and 1-inch up the sides.

If the dough resists, modify it to rest for 5 minutes before making an attempt another time.

Repeat with the remaining dough ball.
Sprinkle each dish with a combination of cups of the cut cheese. Divide the sauce between the two pizzas, spreading with the rear of a spoon until equally distributed over the cheese layer.

Divide the sauté Italian sausage between the two pizzas, scattering to cover the sauce. High with the olives, then the cheese.

Bake until the crust is golden brown, relating to twenty to 30 minutes. If over-browning, tent the dish with foil until sauté through.

Remove the dish from the home appliance and funky for 10-minutes before serving.

Stuffed Chicago Pizza:

Stuffed pizzas area unit usually even deeper than deep-dish pizzas; but otherwise, it should be exhausting to visualize the excellence until its take away.

chicago pizza

A stuffed dish usually incorporates a ton of deeper topping density than the opposite form of the dish.

Like deep-dish dish, a deep layer of dough forms a bowl during a} very high-sided pan and thus the toppings and cheese area unit a lot of.

Then, an extra layer of dough goes on prime and is smoothened to the sides of the crust.


In short, Chicago is the city of the U.S, which is very famous for its Chicago pizza.

On average every fast food restaurant in Chicago use to serve pizzas but know a day’s recipe for Chicago pizza is spreading world-wide and getting fame due to its taste.

The ingredient s of Chicago pizza is much more different from other pizzas that’s why it gives a different taste to its consumers, but it is now becoming easy to eat Chicago pizza without visiting Chicago because its recipe has been spread all over the world.

How to cook pasta like an Italian

Chances are, you’ve been doing it wrong all these years. Cooking pasta the right way is trickier than you thought – but Rome-based food writer Rachel Roddy shows us how it’s done.

One of the most useful lessons I’ve learned is one I had no idea I needed: how to cook pasta. I was incredulous when, after a few weeks of meeting and cooking together, [my partner] Vincenzo suggested that I might like to do things differently.

‘What?’ I said, placing the pan gauntlet quietly on the table in the old flat. ‘What should I do differently?’ To which he replied: ‘Do you really want to know?’ There was a lengthy pause, during which my pride, irritation and curiosity had a serious tussle before my curiosity and the anaesthetizing effects of a new relationship won out.

‘Tell me,’ I replied. There was another long pause while he lit a cigarette, inhaled, then exhaled towards the window. ‘Use a bigger pan and more water, add more salt, but not until the water boils, stir the salt into the water, start tasting 2 minutes before the end of the recommended cooking time, drain the pasta 1 minute before the time is up, always save the cooking water, and never overcook the pasta.’ In short, a list so long and comprehensive, so infuriating and so obviously true, that I was silenced and we didn’t have pasta for lunch.

A few days later, I did the most familiar thing in an unfamiliar way. I took the largest, lightest pan, the one that holds 6 litres, and for the first time ever I measured the water into it. The rule of thumb is 1 litre water for every 100g pasta, so for 400g spaghetti I needed 4 litres. It was more water than I’d ever used.

I brought it to the boil, which took less time than I thought, then weighed out 40g coarse salt – more salt than I’d ever used – stirred it into the water and tasted. It was, as promised, pleasantly salty, which is precisely what pasta, which doesn’t contain any salt, needs. I checked the time and added the pasta, gently pressing it down with the back of a wooden spoon before re-covering the pan until it came back to the boil.

I stirred and tasted in good time, drained the pasta quickly and saved a cupful of water for loosening the sauce if necessary. It wasn’t. I’d warmed the serving bowl; I tossed the pasta first with cheese, then with tomato sauce and served it. I’m not sure what I expected. After well-behaved initial thanks, what I got was silence as Vincenzo and Carlo wound the spaghetti round their forks and ate.

This is a long story for a task that’s usually too obvious to mention, but it’s one that’s executed badly so often, by me at least. In short, pasta needs lots of water and space to cook correctly. Too little water and it’s sticky, overly starchy, claustrophobic and quite simply the pasta won’t cook properly.

The water must be well salted or the pasta will be sciapa (without salt), a mistake nearly as grave as scotta (overcooked) pasta. This brings us to al dente, which means ‘to the tooth’ and refers to the firmness of the cooked pasta that is so desirable. Now, generally speaking, the further south you travel, the more al dente pasta is eaten. Vincenzo is from nearly as south as you can go in southern Sicily and would ideally have his pasta so al dente that it’s as stiff as a Scottish guard and, to some, raw.

I am an Englishwoman who, before moving to Italy, cooked my pasta in much the same way my grandma cooked vegetables: for too long. We have found a middle ground, and it’s usually a minute and a half before the end of the recommended cooking time, when the pasta has just lost its white chalky core, has bite and engages the mouth, but not excessively.

Tagliatelle with ragù (Shutterstock)
Tagliatelle with ragù (Shutterstock)

Recipe: Fettuccine al ragù

Just the thought of making ragù makes me happy, not least because if you’re adding a glass of wine to the pan, it would be careless not to have one yourself. This recipe takes inspiration from Elizabeth David and her interpretation of a traditional Bolognese ragù: that is, a rich, slowly cooked meat sauce made with olive oil and butter, given a blush of colour from just a tablespoon of tomato purée, depth from red wine and soft edges from the milk.

Its rich, creamy, yet crumbly consistency can come as a bit of a surprise if you’re used to redder, tomato-rich ragùs. Rest assured, it’s glorious, irresistible stuff. Like most braises, it’s infinitely better the next day. I almost always make a double quantity, half to eat with fettuccine (fresh if I am in the mood) and a dusting of Parmesan, the other half in rather more English style.

I have adopted the Bolognese habit of sprinkling the grated Parmesan over the pasta before adding the sauce; the cheese, which melts in the warmth, seasons the pasta deeply and helps the sauce cling to it beautifully. This mixing is best done in a serving bowl, which you can then bring proudly to the table along with a bottle of good Soave.

Serves 4 generously

1 white onion
1 carrot
1 celery stalk
50g pancetta or unsmoked bacon
50g butter
3 tablespoons extra-virgin olive oil
1 bay leaf
400g minced beef
300g minced pork
200ml red or white wine
1 tablespoon tomato concentrate dissolved in 100ml warm water
150ml whole milk
450g egg fettuccine, tagliatelle or farfalle, ideally fresh, but best-quality dried if not
5 tablespoons grated Parmesan
salt and freshly ground black pepper

1. Finely chop the onion and carrot along with the celery and pancetta. Some people like to do this in a food processor.

2. In a large, heavy-based saucepan or deep frying pan with a lid, heat the olive oil and butter, add the vegetables and pancetta with the bay leaf and cook over a low heat until they are soft and fragrant, and the pancetta has rendered much of its fat and is starting to colour. This will take about 8 minutes. Increase the heat slightly, then crumble the minced meat into the pan and cook, stirring pretty continuously, until the meat has lost all its pink colour and has browned evenly.

3. Add the wine, turn up the heat and let it evaporate for a couple of minutes before adding the tomato. Simmer, covered, over a low heat for 30 minutes, by which time the sauce should have deepened in colour and have very little liquid. Add a teaspoon of salt, lots of black pepper and a little of the milk.

4. Cook slowly, covered, for another hour over a low heat, every so often lifting the lid and adding a little of the milk until it is used up. The sauce should be rich and thick with no liquid, but not dry either, so keep a careful eye on it. When you’re ready to eat, bring a large pan of water to a fast boil and, if it isn’t already hot, gently reheat the ragù.

5. Warm a serving bowl. Once the water has come to a fast boil, add salt, stir, gently drop in the pasta and cook, stirring every now and then, until it is al dente. For fresh fettuccine or tagliatelle this will only take a few minutes, but farfalle will take slightly longer. For dried pasta, check the timing on the packet and start tasting 2 minutes earlier.

6. Drain the pasta and turn it into the serving bowl (reserving a little pasta-cooking water), sprinkle over the cheese, then add the sauce. Stir carefully, lifting the pasta from below with two wooden spoons, so it is well coated with sauce. If it seems a bit dry, cautiously add a little of the reserved pasta-cooking water and toss again. Serve.

Durian Fruit – Why it smells so bad and other interesting facts

Want to know more about the Durian Fruit? It’s infamous for being one of the smelliest fruits in the world, and here’s everything you need to know about Durian, including why it smells, where to eat it, and other interesting facts.

If you’ve never been traveling around Southeast Asia, you might be asking yourself what the heck a Durian fruit is? They are rarely sold in Europe or the U.S, and if you can find them, they will be vacuum packaged. 

Durian is a native fruit of Malaysia, Indonesia, and the island of Borneo. Due to its popularity in SE Asia, cultivation has spread to Thailand, Vietnam, Sri Lanka, Southern India as well as the Chinese island Hainan. 

It’s particularly famous for its stench, and you can smell it several hundred meters away if the Durian fruit is ripe, even longer distances if it has been cut open.

But Durian is also a superfruit, fully packed with vitamins and minerals.

Fresh Durian Fruit

Photo: pixbox77/Shutterstock

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How to eat Durian fruit

The easiest way to eat a durian fruit is to buy it ready-made from a store or market vendor, who will cut the fruit and package it for you. Some restaurants will also serve it fried or with rice, and some even add coconut milk.

If you buy a ripe durian fruit, you’ll find that the texture is quite creamy and softer than you imagined when seeing its outer appearance. I recommend to cut it in smaller pieces and eat with your hands or use a fork.

Also, note that there are seeds inside the durian fruit, so you should eat the flesh around the seed.

Due to such popularity in Southeast Asia, there are many durian products available these days, so it can be eaten in many ways. For example, you can buy durian ice cream, candy, chips, crackers, cakes, and even beverages with durian flavor.

Eating durian fruit

Durian Fruit benefits

  • It is rich in Vitamin B6 and acts as a natural anti-depressant
  • It’s good for your bones and teeth due to rich amounts of calcium, potassium, and B vitamins
  • 100 grams contains as much as 19.700 mg vitamin C
  • It’s also a good source of Manganese, Iron, Copper, and Folate
  • Eating durians can help with easing bowel movement thanks to dietary fiber

More information about the Durian Fruit

Durian is nicknamed the King of fruits, and it has a quite unique appearance with spikes. It typically weighs between 1-3 kilo (2-7 pounds) and is known for its distinct smell.

Some can grow as large as 30 centimeters (12 inches) in length, and 15 centimeters (6 inches) in diameter. The inside is characterized by the pale yellow flesh which can also be red depending on the variety.

The fruit grows on trees belonging to the Durio genus, of which there are 30 known varieties. It grows primarily in Southeast Asia and originally comes from Malaysia, Indonesia, and the island of Borneo.

King of Fruits

Photo: KernelNguyen/Shutterstock

There are hundreds of different varieties of durian that are grown commercially in Malaysia, Indonesia, Thailand, Cambodia, Vietnam, Sri Lanka, Southern India as well as the Chinese island Hainan.

The most common varieties are “Musang King”, “Monthong”, “D101”, “Chanee”, “Mao Shan Wang”, “Golden Phoenix”, “D24”, “Red Prawn”, and “XO”.

The fruit grows in tropical regions where the mean daily temperature doesn’t go below 23 degrees Celcius (73.4°F). The Hawaiian islands have had successful planting projects as well, thanks to their tropical climate year-round.

In addition to being labeled as the smelliest fruit in the world, it’s also known for being rich in nutrients. It’s basically a superfruit packed with important vitamins and minerals as well as dietary fiber.

For example, just 100 grams contain about 21% of the recommended daily intake of carbohydrates, 33% of daily recommended Vitamin C, 10% of dietary fiber, 20% of total fat and 31% RDA of Thiamin.


Photo: Poring Studio/Shutterstock

Furthermore, its pungent smell has caused some countries to ban the fruit in public spaces. When traveling around Southeast Asia, you’ll occasionally see signs that say “no durians”.

It’s often banned on public transportation systems unless the package is airtightly sealed. Some hotels have also banned the fruit due to its smell, which can cause disturbance and give an unpleasant experience for their guests.

No durians sign

Photo: atiger/Shutterstock

Where to buy durian fruit?

Generally, fresh durian fruit is only sold in markets and roadside stalls. The ones sold in supermarkets are usually pre-packaged in a scent-absorbing material, although some supermarkets will also sell whole durians.

It’s a seasonal fruit, so you won’t find it year-round in markets. However, when the season starts, you’ll find it in abundance in many of the food markets of Southeast Asia, especially in Thailand, Vietnam, Malaysia, and Indonesia.

5 x Durian Facts

  • All varieties have skin with thorns/spikes
  • The most expensive durian fruit ever was sold on an auction for 48,000 USD
  • The fruit automatically fall off the tree when it becomes ripe
  • They typically weigh around 1-3 kilo depending on variety and growing conditions
  • Thailand is the biggest exporter of Durian
Varieties of Durian Fruit

Photo: hilmawan nurhatmadi/Shutterstock

Frequently Asked Questions

What does durian smell like?

The smell of durian is perhaps the hardest thing to explain about this fruit, and even though it sounds cliché, this is one of those aromas that you have to experience and smell for yourself to determine what it smells like.

It smells like a rotten egg/cheese or natural gas mixed with cream cheese and onion. It can also smell somewhat like rotting meat or sulfur.

Why does durian smell so bad?

Contrary to what many humans say about the fruit’s pungent smell, most animals are actually attracted by the smell. The Durian is highly optimized in its genes to produce a rich aroma, possibly to attract animals which will then spread its seeds.

How does Durian fruit grow?

All varieties of Durian grow on trees belonging to the Durio genus, and they typically fall down when ripe. The Durio tree can grow in places where the average temperature is at least 23 degrees Celcius, and where rainfall is plenty.

It generally takes around 4-10 years before the trees are bearing any fruit.

Durian fruit tree

Photo: Matee Nuserm/Shutterstock

Is Durian banned in Singapore?

Yes and no, it is banned in the public transportation system in Singapore, and many hotels also have a ban on the smelly fruit.

Can you bring it on planes?

Yes, most airlines allow you to bring durians on planes as long as the fruit is placed in an airtight sealed container. It’s not illegal to carry it on-board, but some airlines might have their own policy.

Are jackfruit and durian the same?

While both fruits share a similar appearance, the jackfruit has no thorns and they aren’t related. The Jackfruit is sweeter and doesn’t have the same smell or taste as the Durian fruit. Furthermore, the Jackfruit actually originated in India.

How can you tell if it has gone bad?

If it smells sour or has a sour taste, the durian fruit has likely gone bad and should be thrown away. Another way to tell if durian is bad is to look at the stalk and see if it’s dry and withered.

What happens if you eat too much?

Too much of anything is never a good idea, and eating too much Durian fruit is no exception. Although no real dangers are likely to incur, you might gain some weight if you eat Durian every day due to relatively high caloric value.

Moroccan Food – 15 Traditional dishes to eat in Morocco

Want to know more about Moroccan food? Here are 15 traditional dishes to eat in Morocco as well as more information about the cuisine.

Moroccan food is well-known around the world for its rich flavors with spices and herbs as well as slow-cooked meats and delicious couscous. There are many interesting dishes that you should try when visiting Morocco, and here are some of my favorites!

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The tagine is actually the cone-shaped cooking vessel which is usually made in ceramic or clay. It’s an integral part of Moroccan cuisine, and there is an endless amount of dishes that can be cooked in a tagine.

One of the most common tagines is with chicken and vegetables. If you haven’t had Moroccan food cooked and served in Tagine, you haven’t got the full experience yet!


Photo: Bernd Juergens/Shutterstock

Moroccan Sardines

Morocco is one of the largest exporters of sardines, and it’s also a popular food in Morocco. My favorite is the sardines that are stuffed with Chermoula. It’s mostly eaten in the coastal cities but sardines are also eaten and sold in markets in other parts of the country.

The stuffed sardines are usually served as a starter or side dish, and they are absolutely delicious.

Moroccan Sardines

Photo: picturepartners/Shutterstock


Brochettes are the Moroccan version of Kebab, and it’s one of the best street foods from Morocco which is available in markets all over the country. They are served on skewers and can be meat from chicken, lamb or beef which can be accompanied with bread and harissa.

The typical cost for a meal of brochettes is around 20 Moroccan Dirham, and it’s a great choice if you want a quick and delicious meal in Morocco.


Photo: Emimil/Shutterstock


Couscous is another typical food from Morocco which shouldn’t be missed. It’s recognized as the national dish of Morocco and is typically served with vegetables and some kind of meat.

Couscous is made from semolina wheat and it originated from the Maghreb cuisine. Since then it has become popular all over the Middle East due to its versatile use. It can be compared to bulgur or rice, but it has a distinct texture and flavor which is unique for couscous.

Couscous in Morocco

Photo: Moha El-Jaw/Shutterstock

Merguez sausage

Another local favorite from the Berber cuisine is the Merguez sausage, which is made from lamb. It’s popular all over the North African region, and Morocco is not an exception. It can be served with bread or in a tagine.

Merguez sausage

Photo: hjochen/Shutterstock

Fish Chermoula

Chermoula is actually a thick marinade that is specifically prepared for fish and seafood. It’s mix of spices and herbs and can come in different variants, and there are several dishes in Morocco which use chermoula for fish.

Fish Chermoula

Photo: Elzbieta Sekowska/Shutterstock


Harira is a flavorful lentil and chickpeas soup that is commonly eaten during Ramadan to break the fast, but it can also be served at home or in restaurants as a starter.

It’s an easy-to-make soup where the stock is often made with beef or lamb, and chaariya (noodles) are added to make it savior.


Photo: picturepartners/Shutterstock


Bread is a big part of Moroccan cuisine, and there are many varieties. Khobz is one of the most popular breads in Morocco, and it’s baked in wood-fired ovens and commonly served on the side to various meals.


Photo: vasara/Shutterstock

Moroccan Chicken Bastilla

This is a chicken pie that is traditionally served on special events, but it can also be made at home and it’s available in some restaurants too.

Moroccan Chicken Bastilla

Photo: Largo Nadin/Shutterstock


Tanjia is most common in Marrakesh, and just like the tagine, it’s a clay pot dish that is usually made with beef, lamb or chicken. Tanjia dishes are known for their rich flavors with plenty of herbs and spices.


Kefta is Moroccan meatballs and can be served with couscous, vegetables, and various spices. The meatballs are made of ground beef or lamb which is mixed with paprika, onion, coriander, cumin, and parsley. Some recipes include cinnamon, mint leaves, and cayenne pepper.


Photo: ilolab/Shutterstock


Rfissa is another traditional dish from Morocco, which is mainly served during celebrations. It’s usually made with chicken and lentils as well as fenugreek seeds, msemmen, and ras el hanout. It’s often decorated with quail eggs, fruits and nuts to add to the festivity.


Photo: picturepartners/Shutterstock


Zaalouk is a type of cooked salad which is made with eggplant and tomatoes. It also includes garlic, spices, and olive oil. Zaalouk is typically eaten with bread and served as a side dish.


Photo: Mariontxa/Shutterstock

Lamb or Beef with Prunes

This combination is another showcase of the excellent and unique flavors of Moroccan cuisine. This dish can be made with either lamb or beef, which is cooked together with spices until it’s really tender. Prunes are added on the top along with almonds, and some syrup.

Moroccan dish with lamb

Photo: Cristina Stoian/Shutterstock

More about the food from Morocco

As a foreigner, you’ll find the Moroccan cuisine to be both colorful and flavorful. It’s not too spicy, but the dishes all have rich flavors due to the heavy usage of spices and herbs.

Beef, lamb, and chicken are the most common meats and a typical meal will always include some kind of meat as well as salad, couscous, bread, and vegetables. Tagine is the typical way of cooking dishes, and in general, you’ll find Moroccan food to be very healthy.

The main influences of the Moroccan cuisine can be traced back to Berber, Maghreb, Jewish, and Arab cultures. It’s very unique with flavors that you won’t find elsewhere in the world.

The best Moroccan food is usually found in the souks and local restaurants where the locals are eating. Avoid the touristy restaurants and ask the locals for advice on good places to find authentic food from Morocco.

food from Morocco

Photo: Peter Wollinga/Shutterstock

What is typical Moroccan food?

A typical meal in Morocco is made with chicken, beef or lamb in a tagine with vegetables. Couscous is also very typical Moroccan food.

Is Moroccan food spicy?

Authentic Moroccan cuisine uses a lot of spices, but it’s not necessarily spicy per se, although it will be very flavorful. Most Moroccan food isn’t spicy hot.

What do they eat for breakfast in Morocco?

Bread, olives, goat cheese, eggs, pancakes, jams, and tea are all common in a typical Moroccan breakfast.

Moroccan breakfast

Photo: picturepartners/Shutterstock

Moroccan Food etiquette

Which hand do Moroccans eat with?

Moroccans always eat with their right hand and will almost never use their left hand in conjunction with eating.

It’s customary to eat with your first two fingers and the thumb. Only use your left hand to pick bread or passing dishes to others.

Can I drink alcohol in Morocco?

While alcohol is forbidden in Islam, there is still alcohol available in Morocco. Alcohol can only be consumed and purchased in licensed hotels, bars, and tourist areas.

Additionally, there are supermarkets selling alcohol, but only foreigners are allowed to drink alcohol in public. Some Moroccans who aren’t religious might drink alcohol from time to time, but it’s not something that is customary.

Don’t refuse food in Morocco when offered

If you’re invited for dinner or being offered some food for free in Morocco, it’s considered rude to turn it down and say no. Always accept the offer if you want to be polite and follow Moroccan food customs.

Thai Food – 25 Traditional Dishes to Eat in Thailand

Want to know more about Thai food? I’ve been traveling around Thailand many times in the past 5-6 years, and I always eat lots of traditional food from Thailand. 

The Thai cuisine is unique and like no other in the world, its flavors and dishes often have a perfect mix of sour, sweet, and spicy. And here’s a list of my favorite dishes to eat in Thailand!

Table of Contents

Tom Yum Goong

Tom Yum is a hot and sour soup with flavors that will turn anyone into a food lover. It originated in the central parts of Thailand but can be found almost everywhere, it’s a real classic.

The Tom Yum soup is often made with pork, chicken, or shrimp and the broth include lemongrass, kaffir lime leaves, galangal, fresh lime juice, and chilies.

Tom Yum Goong

Photo: Shutterstock

Pad Thai

Pad Thai is the national food of Thailand and famous all over the world. It’s a stir-fried rice noodle dish, and it’s served as street food as well as a main dish in restaurants. It can include chicken, shrimps, or tofu.

The rice noodles are stir-fried with eggs and the choice of protein. It’s often served with bean sprouts, garlic chives, turnips, chopped roasted peanuts, red chili pepper and lime on the side.

Pad Thai

Photo: Shutterstock

Som Tam

Som Tam, also known as Green Papaya Salad is a real classic with origins from northern Thailand. It’s a spicy salad that is served nationwide in local restaurants, and you could even make it at home if you have the right ingredients.

A traditional Som Tam recipe includes shredded green papaya, peanuts, long beans, tomatoes, lime juice, fish sauce, and garlic.

Som tum

Photo: Shutterstock

Tom Kha Gai

Tom Kha Gai is another famous dish in Thailand, also known as Chicken Galangal Soup. It has a very rich flavor thanks to lots of coconut milk and a variety of mushrooms.

Some other ingredients in Tom Kha Gai are lemongrass, kaffir leaves, galangal, and cilantro.

Tom Kha Kai

Photo: Shutterstock

Khao Pad

Khao Pad is simply fried rice, and it can be prepared with various kinds of meat and veggies. The fresh lime juice and chilies combined with fish sauce makes the fried rice delicious and adds that finishing touch to Khao Pad.

It’s a popular dish nationwide, and it’s one of the staple dishes of Thai cuisine.

Khao Pad

Photo: Shutterstock


Laab is another Thai food from the Isan cuisine in northern Thailand. It’s a spicy meat salad which can be served both as an appetizer and main course.

Laab is also known as Larb or Laap, and it’s also considered to be the unofficial national dish of Laos.

Laab thai food

Photo: weerastudio/Shutterstock

Pad Krapow Moo

Pad Krapow Moo is one of the most classic dishes to eat in Thailand, and it’s a stir-fry with pork, holy basil and green beans which are stir-fried together with ginger, garlic, lime, and chilies.

It’s often served with rice and a fried egg on the top. Pad Krapow Moo is simple, yet delicious.

Pad krapow moo saap

Photo: TongTa25&Shutterstock

Pak boong

Pak boong is one of the healthy Thai dishes that is made by stir-frying morning glory, also known as water spinach.

Although simple and quick to prepare, it’s a favorite among many locals. The morning glory is typically stir-fried in oil, fish sauce, oyster sauce, chilies, garlic, and fermented soybean paste.

Pak boong

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Kai Jeow

Kai Jeow is the Thai version of an omelet, and it makes a great start of the day. It can be prepared in various ways and include meat and vegetables as well.

Kai Jeow

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Mango Sticky rice

Mango Sticky rice has a special place in many Thai people’s heart, and it’s one of their most beloved desserts.

As a foreigner, it can be quite unfamiliar to have rice to your dessert, but trust me on this one, it’s actually a great combo with the sticky rice.

Mango Sticky rice

Photo: Sitt/Shutterstock

Geang Keow Wan Gai

A list of Thai food wouldn’t be complete without the traditional green curry, and Geang Keow Wan Gai is one of my favorite dishes. Chicken green curry is characterized by its rich coconut milk, fresh chilies, and round eggplant.

It’s usually served with steamed rice, and you can find this in almost any restaurant in Thailand.

Kaeng Khiao Wan

Photo: Kriang kan/Shutterstock

Tom Saap

Different kinds of soup is an integral part of Thai cuisine, and Tom Saap might be one of the best Thai soups out there.

It’s a quintessential dish of the Isaan cuisine in northeastern Thailand, and it’s characterized by the broth that usually mixes fish and boiled pork with galangal, lemongrass, and kaffir lime leaves.

Tom Saap

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Panang Curry

Panang Curry is a type of red curry which is sweeter and less spicy compared to the Thai red curry. It can be made with chicken, pork, beef, prawns or tofu and it’s usually served with rice.

Unlike green curry, Panang curry is less like a soup and thicker like a sauce. It’s a great choice if you want to try Thai food which isn’t too spicy but still has a rich flavor.

Panang Curry

Photo: Ana Flasker/Shutterstock

Gaeng Massaman Gai

This is a Thai Muslim dish, which is quite popular nationwide and it’s especially known for combining Persian flavors with Thai food. The main ingredients are chicken and potatoes along with the Massaman curry.

Massaman Gai

Photo: Chalermpon Poungpeth/Shutterstock

Gaeng Hanglay

Gaeng Hanglay is another well-known curry dish from northern Thailand that can be found almost all over the country. It’s made with pork that is simmered in the curry paste until it gets so tender that it almost falls apart.

Gaeng Hanglay

Photo: Kasemsit Kositsornwanee/Shutterstock

Suea Rong Hai

Suea Rong Hai also known as “crying tiger” is another northeastern Thai food with beef brisket that is sliced into small pieces and served with sticky rice.

Suea rong hai

Photo: Punnn/Shutterstock

Pad Sataw

Sataw, also known as stink bean can be served with stir-fried prawns and vegetables, or pork. It’s a southern-style Thai dish that you should definitely try!

Pad Sataw

Photo: Supachita Krerkkaiwan/Shutterstock

Gaeng Kee Lek

Gaeng Kee Lek is another popular Thai curry which is made from Cassia leaves that are cooked and drained before adding thick coconut milk. It’s a healthy Thai food that fills your soul without being too spicy.

Gaeng Kee Lek

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Khao Soy

If you’re traveling to the northern part of Thailand, make sure to have some Khao Soy, also spelled Khao Soi. It’s a creamy coconut curry soup with noodles, and it’s often made with chicken, although pork, beef and vegetarian options are available too.

It can be quite spicy though, but it’s very yummy and rich in flavors.

Khao Soy

Photo: Witsanu S/Shutterstock

Gai Med Ma Muang

Stir-fried chicken with cashew nuts is a popular Thai dish that was originally adopted from Chinese cuisine. It’s a simple dish that has become a favorite among Thai people and Farangs alike.

In addition to chicken and cashew nut, Gai Med Ma Muang also includes soy sauce, honey, onions, chilies, pepper, mushrooms which together create a flavorful dish with a balanced sweetness.

Gai Med Ma Moung

Photo: May Klaaa/Shutterstock

Thai Noodle soup

Noodle soup (Guay Teow) is a staple dish in Thai cuisine, and one of my own favorite types is beef noodle soup. Guay Teow can be any kind of noodle soup and can be made with pork, chicken or beef.

Both rice noodles and egg noodles can be used to make Guay Teow, and many vendors will also add wontons to the broth.

thai food noodle soup

Photo: Patcharaporn Puttipon/Shutterstock

Tod mun pla

Tod Mun Pla is also known as Thai fish cakes, and they can be found everywhere in Thailand. They are easy to make, cheap to buy and have a nice red-curry flavor.

Tod mun pla

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Kao Niew Moo Yang

Skewers of all kinds are commonly found in roadside stalls and night markets, and one of the most popular street foods in Thailand is Kao Niew Moo Yang. These grilled pork skewers are served with sticky rice but can also be bought without the rice.

Kao Niew Moo Yang

Photo: gowithstock/Shutterstock

Gaeng Tai Pla

If you want to try spicy thai food, you should travel to the southern parts and order Gaeng Tai Pla, which is a curry with a salty sauce made from fermented fish entrails.

Gaeng Tai Pla has a strong umami taste and is usually made with fish and veggies. Some of the most common ingredients are eggplants, yardlong beans, bamboo shoots, and fresh chilies.

Gaeng Tai Pla

Photo: Naisakorn/Shutterstock


You can get roti with various toppings in Thailand, but the most common version is with banana and condensed milk. It’s basically a Thai version banana pancake and it’s delicious!

Roti originally comes from India, but it’s a popular snack and dessert in southern Thailand. You’ll find roti stalls in all markets, and even along the roads in several places such as Krabi, Koh Lanta and Phuket.

Roti Thai Dessert

Photo: Peaw_GT/Shutterstock

More about the food from Thailand

There are countless traditional dishes to enjoy from Thai cuisine, and it’s truly one of the most diverse cuisines in the world. In addition to traditional food from Thailand, such as Pad Thai, Khao Pad, Thai Curry etc, there is a wide range of regional dishes as well.

Northern Thailand is famous for its Isan food and Lanna Cuisine, and the Southern part of the country has a very distinct cuisine as well due to a large number of Muslims living there.

Central Thailand is home to the historic capitals of Sukhothai and Ayutthaya as well as the current capital Bangkok, and there are several famous Thai dishes originating here as well.

Each meal should include something sour, something sweet, something spicy, something soupy, something meaty, something veggie. This is the unwritten rule of eating Thai food, and one that you will learn if you go out eating with Thai friends.

Food from Thailand

Photo: KateSun/Shutterstock

What is a traditional Thai breakfast?

Jok is a type of rice porridge which is commonly eaten as a breakfast food in Thailand. Omelette and rice is another popular choice, also known as Kai Jeow, which can be prepared in various ways.

Khao Tom (rice soup) is another dish that can be served on a Thai breakfast as well as the small coconut pancakes known as Kanom Krok.

Thai breakfast

Photo: MRS.Siwaporn/Shutterstock

Best Places to eat Thai food

In my opinion, the best places to eat authentic food from Thailand is in local street restaurants. They are often characterized by their plastic tables and chairs in a simple setting.

You might think that fancier restaurants will be serving better Thai food, but in my experience, you’ll get a nicer food experience when eating at these smaller restaurants or buy food from a market vendor.

Go where the locals are going and don’t be afraid of entering restaurants without an English menu, on the contrary embrace the experience that you’re about to get.

If you’re traveling around touristy areas, most restaurants serving Thai food will have English menus as well, but the further away you go from the tourist trail, the fewer menus in English you’ll find.

Where to eat Thai food

Photo: Stephane Bidouze / Shutterstock.com

Popular Street Food in Thailand

Street Food is an essential part of Thai cuisine and the society as a whole. Everyone eats street food in Thailand, from the poorest to the richest people in the country.

Almost any dish can be served in roadside stalls or markets, so basically any Thai food can be served as street food. But of course, there are some dishes that are more common than others.

  • Hoy Kraeng (Blood Cockles)
  • Gai Tod (Fried chicken)
  • Fish balls on a stick
  • Grilled meat skewers
  • Hed Yang (Barbecue mushroom)
  • Noodle Soup
  • Pad Thai
  • Sai Ooah (Sausage from northern Thailand)
  • Kluay Tod (Fried banana)
  • Roti (Thai pancake)
Street food in Thailand

Photo: Room98/Shutterstock

Frequently Asked Questions about Thai Food

What is the most popular Thai food?

Pad Thai is without a doubt the most famous dish from Thailand, but in terms of popularity Khao Pad, Pad Thai, Green Curry, Red Curry, Som Tam, Tom Kha Gai, and Tom Yum tend to be some of the most popular foods from Thailand.

Can I eat street food in Thailand?

Yes, street food in Thailand is delicious, and cheap too. Just make sure that the street food is freshly made, or that it hasn’t been laying out in the sun for a few hours.

Is street food safe in Thailand?

Contrary to what some think, it’s actually oftentimes healthier and safer to eat street food in Thailand (and other countries) because you get to see when your food is prepared in front of you. This also means that it’s freshly made, and not heated in a microwave.

What is the national dish of Thailand?

Pad Thai is the national dish of Thailand and is commonly found all over the country. It is served at markets, local restaurants, and even high-end restaurants.

Most Popular Thai Food

Photo: joloei/Shutterstock

Is Thai food healthier than Chinese food?

Thai Cuisine and Chinese Cuisine are some of the most diverse cuisines in the world, so there is no easy comparison to make to determine if Thai food is healthier than Chinese food.

Some dishes are healthier, whereas others are not, but in general, both of them are healthy unless you choose a fast-food restaurant.

Why is Thai food so popular?

Thai food comes in a wide variety that suits many people’s tastebuds, and it’s known for being healthy and rich in flavor. The availability worldwide also helps to make food from Thailand popular around the world.

Is Thai food spicy?

Food from Thailand has a wide range of flavors and levels of spiciness. There is plenty of Thai food which isn’t spicy, and there are just as many dishes that are spicy or somewhere in the middle.

Tourists can almost always get a less spicy version if they ask before ordering.

Spicy Thai food

Photo: Chutima Incharoen/Shutterstock

How not to get sick while traveling in India

How not to get sick while traveling in India

TRAVEL IN INDIA, and in so many other places, definitely has its challenges. But that’s no reason not to go. In fact, it often seems the greater the challenge, the greater the reward! One of the biggest fears a lot of people have about traveling in a so-called ‘developing’ nation or region like India (or Thailand, Africa, and Southeast Asia) is getting sick. There are many things you can do to avoid getting sick while traveling in India.

Over many years of experience, I’ve learned how to help prevent travel sickness, how to help prevent and cure travelers diarrhea aka Delhi Belly, what foods to eat and what foods to avoid, what medicines to take, and generally how to stay healthy in India and while traveling in Asia — and I’ve rounded up all my best tips in this post including My top 10 tips on how to avoid getting sick in India (see below).

My own experience is that there’s usually nothing to fear but fear itself. A positive attitude, a healthy immune system, and liberal doses of resilience, resourcefulness, caution, and common sense are usually enough to get most travelers through most situations. But here are some tips that I’ve discovered for preventing and coping with the most common issues travelers face in India such as travelers diarrhea.

DISCLAIMER: The information on this site is not a substitute for qualified, professional medical advice. Always seek the advice of your physician or other qualified health provider. Never disregard professional medical advice because of something you have read on this website. Visitors who use this site and rely on any information do so at their own risk.

Top 10 tips to prevent getting sick in India and to stay healthy on the road

  1. Visit a travel medical clinic and get the appropriate vaccinations and recommendations.
  2. Drink only safe water such as RO (reverse osmosis) filtered water or bottled water.
  3. Eat only freshly cooked foods. Avoid raw foods and fruit that can’t be peeled. Watch for water in ice and sauces. Don’t eat food that’s been sitting around, especially outdoors.
  4. Avoid mosquito bites. Mosquitoes in India can carry malaria and dengue and other infections. Use DEET.
  5. Take Travelan 48 hours before you start traveling, and before each meal during your trip.
  6. Take shelf-stable probiotics every day, or eat home-made yogurt.
  7. Stay hydrated and wear a hat or scarf to prevent sunstroke, which is all too common in India.
  8. Dress appropriately for both the culture and the weather. Loose, flowing, cotton clothing is ideal for the heat and the need for modesty. Read more about What to wear in India here.
  9. Wear comfortable shoes
  10. Bring your own medications.
India sweet snack Jalebi

Street snacks and sweets, like jalebi, are popular all over India. Just be cautious to avoid getting sick in India.

How can I avoid getting sick in India?

The main health related issues you could face in India are:

  • travelers diarrhea (locally known as Delhi Belly)
  • dengue and other vector borne diseases
  • rabies from dog bites, monkey scratches, or other animals
  • typhoid, hepatitis, and tetanus

Most of this post is about preventing and managing travelers diarrhea and Delhi Belly, which is by far the most common illness travelers face in India. However, I also want to underline the importance of preventing dengue and other vector borne diseases such as malaria by wearing long sleeves and pants, and using a mosquito repellent that contains DEET. Most hotel rooms also have plug-in devices to prevent mosquitoes, so I highly recommend using them. There are no vaccines for dengue, which is common in India, so preventing mosquito bites is the best strategy.

Rabies is a very serious disease that can result in death if not treated, so if you are bitten or scratched by an animal in India, you must seek treatment immediately, within 24 hours. You will need to get a course of shots over several days. There is a rabies vaccine, but you still need to get treated with shots if you are bitten or scratched, so most people don’t bother with the vaccine.

Other potential diseases such as typhoid, hepatitis, and tetanus can be prevented by vaccine. I recommend visiting a travel medical clinic to find out what you need for India at the time you are going.

If you are getting travel vaccinations for the first time, you really have to start early. Visit a travel medical clinic to find out what’s recommended. Start getting your vaccines three months before you depart. The first time I went to India, I needed several vaccinations, including Twinrix (for hepatitis A and B). Thank goodness I started getting my vaccinations early because I ended up needing four shots of Twinrix before it “took!”

Kerala, South India, food thali

A thali of delicious South Indian specialties served on a banana leaf.

How can I prevent travelers diarrhea and stay healthy in India?

When I first went to India, I had never been on a long-term trip, and never to anywhere like India. Unfortunately, a visit to the travel medical clinic scared me into worrying about all kinds of potential disasters, and I arrived in Delhi with half-a-suitcase of medical supplies. My hosts, an Indian family, laughed. It was as if I was going into the deepest darkest jungle — instead of a sophisticated city with state-of-the-art modern medical clinics.

Now, I have pared that bag down considerably. I have come to realize that not only can I get almost everything I need in India, but it will be cheaper and more suited to the conditions there.

Ultimately traveling will always have risks involved that usually include being ill or sick.  If you are careful, mindful and sensible about the food, and do some research, you can still be adventurous.

As I mentioned above, travelers diarrhea or Delhi Belly is the most common sickness a traveler might face in India. Statistics show that travellers’ diarrhea is the leading health problem in international travel affecting up to 70% of travellers. It is hard to avoid completely but there are many steps you can take to help prevent getting sick in India.

The first step is to prepare your immune system with a positive attitude and lifestyle, to make yourself healthy for travel. There is no substitute for a strong immune system, plus using common sense when you travel. You also need to learn what medications and supplements to take and also what foods and drinks to avoid in India.

Through many years of trial-and-error, here is what I have learned and what I carry with me to prevent getting sick in India.


Travelan box with backpack

Taking Travelan daily can help you avoid getting sick in India.

Travelan is an over the counter medication available in pharmacies across Canada. Travelan helps to stop travelers diarrhea before it starts, whereas anti-diarrheal products simply relieve symptoms once you are ill. The Travelan antibodies lay in wait in the gastrointestinal tract, neutralizing any incoming bacteria and inhibiting them from their attachment to the intestinal tract, essentially reducing the risk of becoming infected with bacteria that can cause travelers diarhhea.

Clinical studies have proven Travelan can reduce the risk of infection and provide up to 90% protection from travelers diarrhea. In Australia, Travelan is also indicated to reduce the symptoms of minor gastrointestinal disorders. Take one or two caplets before each meal, three times per day, starting 48 hours before travel and during the period of travel.

Travelan is available at Canadian pharmacies including Shoppers Drug Mart, Jean Coutu and selected independent pharmacies. You can buy Travelan online on Amazon Australia and Amazon Canada.

Travel Probiotics

Shelf-stable travel probiotics are one of the best things you can take while traveling. I especially like to start about a week before leaving, and then I take one every day for the first few weeks. I also supplement by eating home-made yogurt (known as curd in India), which is full of healthy probiotics.

Sri Lanka food: The best things to eat

Best Sri Lanka food includes Sri Lankan curry, hoppers, sweets, and tea

A guest post from Lotte of Phenomenal Globe.

One of the main reasons I travel is to try new and exciting dishes. So, during our travels around Sri Lanka I tried out a lot of food. Even before traveling to Sri Lanka, I researched Sri Lanka food (I am a Type A traveler) and read about many different dishes and Sri Lankan recipes with delicious ingredients like coconut, chilli, and curry spices. Sri Lankan curry and hoppers were at the top of my must-try lists!

Despite its relatively small size (438 kilometres long and 225 kilometres wide), there are many cultures, languages and ethnic groups found within Sri Lanka. As such, there is also a lot of variety within Sri Lankan cuisine, making it a great culinary place to visit as well.

From the early days of trading, Sri Lanka has been involved in the spice trade. Known as spice island, cinnamon, nutmeg, cardamom, turmeric, curry leaf trees and chilli are just a few of the spices cultivated in and exported from Sri Lanka. All these spices play an important role in the delicious Sri Lankan cuisine. That’s why Sri Lankan curry is one of the amazing dishes you can find in a Sri Lankan restaurant.

Throughout the years, Sri Lankan traditional food has been influenced by several nations, such as Portugal, Holland, Britain, and of course India.

While there is lots of variety in the Sri Lankan cuisine, rice plays an important part in most dishes. So important in fact, that there is a Sinhalese greeting which translates into ‘Have you eaten rice?Rice (dishes) are also part of important events such as weddings and New Year’s celebrations. And rice milk or kiribath is traditionally the first solid food given to a baby.

Nevertheless, there is much more to Sri Lankan cuisine, ranging from seafood, to fresh fruits, dhal, coconut, curries, chutney and more. And let’s not forget Sri Lankan beer and Sri Lankan sweets! After spending a month in Sri Lanka and trying out pretty much everything I came across, I have put together this post to give you a little peek into Sri Lankan (street) food!

Sri Lankan food

Traditional breakfast with rice. Photo by Lotte of Phenomenal Globe.

Best things to eat in Sri Lanka

Curry and rice

As explained above, rice is definitely a staple in many Sri Lankan food recipes and eaten every day. While rice is eaten in many varieties, curry and rice is considered the national dish.

Curry and rice may sound simple, but it’s far from it. Each time you order curry and rice you will get a completely different dish. It can be a vegetable curry, a fish curry, curry with chicken or curry with something you can’t define but that always tastes delicious.

There are usually several side dishes served with the curry and rice, and while these side dishes also vary (in number and content) sambol is bound to be included.


Rice and curry may be the number one dish in Sri Lanka, but Kottu is a very close second! Kottu is delicious, I love kottu and would fly back to Sri Lanka just for a plate of this ultimately comforting (though admittedly not very healthy) food!

Kottu is a mix of chopped up roti, vegetables, and (depending on your preference) egg, chicken, or cheese. I usually asked for the spicy version. Though different at each Sri Lankan restaurant, I was never disappointed when ordering a plate of kottu.

My favourite roti kottu dish I ate in the famous Hotel de Pilawoos in Colombo, but my favourite kottu was a string hopper kottu. This type of kottu is made with very thin noodles instead of chopped roti. I bought this takeaway string hopper kottu from a tiny nondescript food truck somewhere along the road in Colombo and it was absolutely delicious!


There are numerous different types of roti found in Sri Lanka! There is vegetable roti, which usually comes in triangles, coconut roti, shaped like a small disk and egg roti, which is most often square shaped or rectangular.

I loved all types of roti and ate one or more pretty much every day of our one month Sri Lanka trip. Besides the more ‘traditional’ roti mentioned above, the Sri Lankans also serve lots of ‘exotic’ roti variations, such as pineapple roti, cheese roti, and peanut butter roti. I especially liked avocado roti and roti with banana and Nutella.

Roti is available everywhere in Sri Lanka, in restaurants, at train stations, in little streets carts by the road and even sold through train windows during short stops.

Sri Lanka hoppers

When looking for a hopper, Sri Lanka is the place to go! A hopper is a bit similar to a pancake, but with a hint of coconut and bowl-shaped. It was incredible to watch people making these tasty snacks. The layer of rice flower mixture in the pan is so thin, it’s amazing the hoppers don’t crack!

Hoppers come in several varieties. For breakfast an excellent choice is an egg hopper (a hopper with an egg in the middle).

Sri Lanka food

A dosa served with sambol in Sri Lanka. Photo by Lotte of Phenomenal Globe.


While it’s a bit of an ongoing debate whether dosa originated in India or Sri Lanka, Sri Lankans do dosa well. Very well! [Editor’s note: I’m with the people of Udupi, Karnataka, who believe the dosa was invented there. Mariellen]

I ate my favourite dosa ever in Jaffna, in a local restaurant that was extremely busy with locals. The ghee dosa was superb, it was dripping with butter and so tasty. I would do the four-hour train ride from Anuradhapura to Jaffna all over again, just to eat one of those delicacies.

Other popular varieties are the ‘regular’ dosa or masala dosa.

Coconut rice

Breakfast is often said to be the most important meal of the day. The hostess at one of our lovely (budget) accommodations in Sri Lanka took this very seriously and made us such an extensive and delicious breakfast, including the aforementioned kiribath. Mixed with coconut and honey they made for an excellent (and very filling) breakfast!

Pani pol (coconut pancakes)

Another excellent Sri Lankan creation are these delicious coconut pancakes. Stuffed with sweetened coconut mixture, these rolled up soft crepes are a highly addictive. They can be eaten at breakfast but also at tea time. While not very healthy, pani pol is a very typical Sri Lankan food that you must try (at least once) during your trip.

Sri Lanka tea

Sri Lanka is one of the biggest exporters of tea. Photo by Lotte of Phenomenal Globe.


When a country used to be called Ceylon, no food list is complete without mentioning tea (even though it’s a drink).

The cultivation of tea in Sri Lanka started after the British colonized the island and imported tea plants from China. The climate of Sri Lanka turned out to be perfect for tea and in 1867 the first tea plantation was founded by James Taylor. Tea remains one of the most important export products of Sri Lanka, in fact, Sri Lanka is the third biggest producer of tea in the world!

We visited several tea plantations during our Sri Lanka trip. On our train trip through the mountains between Ella and Nuwara Eliya, we drove through beautiful green tea plantations for hours. On the plantations you can sample many different kinds of tea and buy special types of tea as a souvenir.

Fruit juice

Also a drink, nevertheless, fruit juice should be included in this list. Due to Sri Lanka’s tropical climate and fertile soil, many different native tropical fruits are cultivated.

For me personally, nothing beats a fresh pineapple fruit shake, though the mangoes in Sri Lanka are also amazingly tasty. And if you’re up for it you can try wood apple juice, a typical Southeast Asian fruit which smells a bit like blue cheese.

Though this may not sound like a very appealing drink, it’s actually not bad and definitely worth a try. Usually mixed with jaggery (cane sugar) and some water, it has a very typical sweet and sour flavour that many Sri Lankans absolutely love.

Vegetable fried rice with sambol

Officially a Chinese dish, but available all throughout Asia, vegetable fried rice is a great dish to eat for lunch. Or dinner. Or even breakfast! What makes vegetable fried rice in Sri Lanka special, is not so much the fried rice but the sambol. Sambol is eaten pretty much at every meal in Sri Lanka and why not, it makes everything taste better! (Pol) sambol is made from grated coconut and lots of chilli. Sometimes red onion, lime or fish is added as well.

General information about Sri Lanka

Sri Lanka is a beautiful island located in the Indian Ocean, about 1400 kilometres off the south coast of India. This tropical island is also called the Pearl of the Indian Ocean, and with good reason: Sri Lanka is a wonderful place for a holiday.

With mountains, rain forests, ancient cities, beautiful beaches, and national parks where you can find elephants, leopards, crocodiles, and more, Sri Lanka offers a whole lot of things to do! We’ve spent one month in Sri Lanka and not nearly managed to see everything Sri Lanka has to offer.

History buffs must include Sigiriya, Anuradhapura, and Pollonnaruwa on their itinerary, while surfers should head to Arugam Bay, Unawatuna, and Weligama. Hikers will love to the mountains around Ella and Haputale. The mountains are also the place for train lovers, as the (dirt cheap) train rides are amongst the most scenic in the world.

Sri Lanka food: in conclusion

I hope you have enjoyed this list of the best things to eat in Sri Lanka. But don’t limit yourself to just these dishes as there is much more to try in this colourful country!

Lotte is a thirtysomething adventurer from the Netherlands who tries to combine a full-time job and traveling the world with her husband and 1y old son. She writes about their family adventures on her blog Phenomenal Globe, her favourite countries are Canada, New Zealand and Japan.

Annabel Langbein – Kiwi celebrity cook

Annabel Langbein has searched the world for the most delicious recipes. Here she gives us the ingredients for great travelling.

Mountain/desert/jungle/ocean which are you?

Jungle – I like being amongst trees and vegetation and I very much like having my feet on the ground. I like the sea but if you gave me a choice of the jungle for a week or sailing around the world for a week, I’d pick the jungle because I get terribly seasick. I wouldn’t choose the mountains because I don’t like being cold or worrying about falling down a crevasse, or the desert because I don’t like aridity. I like to see things grow. In a jungle there so much growing – it’s so luscious. In some ways, the southern beech forests of New Zealand are jungles, but not tropical jungles – jungles without the creepy crawlies.

First travel experience?

I remember going to Singapore with my mum when I was 16. That was my first big overseas experience and I can still remember stepping off the plane and feeling that wash of heat and all the smells of the tropics. In those days it was such a foreign culture, with street walkers, opium alleys and life on the street. It was such a culture shock.

Favourite journey?

Going somewhere I have never been before so I have no idea of what to expect. I love going on adventures on my own. It’s easier if you can speak the language, so you’re not such a foreigner and can make a connection, whereas if you don’t have the language you are much more on the outside. So usually I like going to somewhere in central South America or Spain because I speak Spanish. I’m probably more interested in going to those places than somewhere where people speak English – going into a culture that’s very different is quite appealing.

Top five places worldwide?

New Zealand is a very special place to be and often when people say, ‘It must be so thrilling to be going overseas all the time’, I think it would be nice to just be going down south to our cabin at Wanaka, where my new book Annabel Langbein The Free Range Cook was shot!

I also love Sicily. Historically it has been the crossroads of many cultures, including African, Italian and French, so culturally it’s very rich. It’s much more cosmopolitan than you’d think but it’s still very traditional. People are still living a rhythm of life as they have for hundreds of years – they still dry their tomatoes on the roof, get together and have festivals and celebrate simple things. I like going somewhere that has that cultural integrity.

Other favourites are the coast of Brazil, Abruzzo across the Apennines from Rome, and Ibiza – if you get away from the crowds and you go in the summer when the smell of pine is in the air. If I think about it, they are places that aren’t big touristy cities. They are out-of-the-way places that are often by the sea. Except Paris – I love Paris!

Special place to stay?

At the old railway hotel in Hua Hin, on the coast of Thailand. It’s set on 20 acres of gardens and the Royal family used to go there all the time so it’s very old-world glamour with things like a topiary elephant made out of bougainvillea. But I wasn’t just lounging around the pool – I spent four days in the kitchens and learned how to make lots of fantastic Thai food.

Three items you always pack?

A notebook for writing down recipes and experiences, and a camera because when I look at photos later they take me back to that day and those people and what we ate. And a pair of party shoes.

Passport stamp you’re proudest of?

Kota Kinabalu in northern Borneo because it was such a culturally rich experience. You could still be with a medicine man and visit a longhouse where there were headhunters and honey gatherers and amazing old woven wedding skirts. It was such an intact culture, but already I could see that it was changing fast. You can read more about my trip there on my website.

Passport stamp you’d most like to have?

I haven’t spent that much time in Asia but I would like to go into Burma and I’d like to go to Bhutan, the country that invented the concept of gross national happiness!

Guilty travel pleasure?

I probably have quite a few! For me the greatest luxury of travel is that I get some time on my own, time out from my busy everyday life. It sounds selfish but it’s such a luxury to be able to do whatever I feel like doing. If I want to read a book or get room service, I can – I don’t have to worry about anyone else.

Window or aisle?

Aisle. I hate making other people get up when I want to get up.

Who is your ideal travelling companion?

I don’t like travelling with anyone who needs to know in advance exactly what time we’re going to arrive and what we’re going to have for dinner. I like a companion who shares a sense of adventure and is open to whatever the day brings.

Best meal on the road? Worst?

I’m terribly spoilt because I eat for a living so I get to taste all kinds of amazing food all over the world. At one end of the spectrum is a 15-course degustation menu I had recently at Vue de Monde in Melbourne. It took me five and a half hours to eat – too long to describe here but you can read all about it my blog.

But there are simple meals that are equally memorable. I’ll never forget a simple but exquisite picnic lunch of rustic bread and caponata I shared with weather-beaten grape harvesters in an Italian vineyard when I was there researching my book Savour Italy. You can read the whole story on my website.

My worst meal is another story! A few years ago I had Christmas in Colombia with a family up in the hills of Bucaramanga. I was really homesick because, unlike my own family experiences of Christmas, with presents and stockings and gargantuan day-long eating, there was just a rather motley table of cold corned beef and overcooked veg dished up on Christmas Eve, followed by all-night salsa dancing (there weren’t enough men so they passed the broom – that was quite fun!). The next day when I was quizzing them about their special food traditions, they said for a treat since I was an overseas guest they would make a very special Christmas dish. We all got in the car, drove to the abattoir and picked up a bucket of fresh blood (by this stage I was starting to feel a bit queasy), then they took it home and boiled it. Nothing else – no salt or pepper even – and THAT WAS IT. The smell was just so disgusting I could not even eat it.

Most surprising place? Most disappointing?

Going to the outer islands in Vanuatu was really wonderful. I thought it was going to be that cargo culture of people buying canned corned beef, but I found these wonderful people who pointed to the sea and said, ‘This is our supermarket’.

The most disappointing place was Acapulco in Mexico, which was just this zoo of tourism, and I also found Bali disappointing – just people trying to sell you something.

Where do you NOT want to go?

I have no desire to go to the Antarctic. I have no desire to go anywhere really cold. It just doesn’t spin my wheels.

Who/what inspired you to travel? Any travel heroes?

My grandmother was a great traveller. She used to travel on her own and she would come back with these great stories and treasures. When we were kids we would sit up in bed with her and she would make cups of tea and squares of toast with Marmite and tell us about her travel adventures.

I was also inspired by Bruce Chatwin’s book In Patagonia. I read it before I went to South America and I really responded to that kind of travel writing.

What do you listen to on the road? Any song take you back to a particular time or place?

Now I travel with my computer and I just log on to Spotify or itunes. I can put samba on and I can be back in Brazil crossing the border during carnival. But mostly I don’t travel with earphones and an ipod. I like to experience the now.

What do you read?

It’s a really great time to read when you’re away. I always stop at a bookshop and get a couple of novels to read – usually ones that are recently out. I just ask what’s fantastic at the moment – usually fiction but not crime or thrillers. I’ve just finished Lloyd Jones new book Hand Me Down World.

Is there a person you met while travelling who reaffirmed your faith in humanity? Anyone who made you lose it?

My wonderful friend Daniele Delpeuch reaffirmed my faith in humanity. I met her when I was a young student and was drawn to her because of her openness to life and her curiosity. We became lifelong friends – you can read about a visit to her French trufferie on my website.

As far as bad experiences are concerned, I’m sure there was someone somewhere who wouldn’t let me get on a train because my ticket wasn’t stamped in the right place. You have odd things happen to you when you’re travelling, like you have your passport stolen, but on the whole I have been lucky.

What’s the most impressive / useful phrase you know in a foreign language?

“Donde esta el bano, por favor,” which means “Where is the bathroom please” in Spanish.

What is your worst habit as a traveller?

I always order too much food in a restaurant because I’m greedy at the idea of these new things I’ve never tried before.

Snowbound in a tent in Anarctica, how would you entertain your companions?

There’s always cards – we’d play Five Hundred.

When and where in your travels have you been happiest?

I had the most brilliant holiday in Sicily. I swam for an hour and a half every day, then we’d go to the market, buy some fish or whatever, come home and light the fire. We’d cook over the fire and have a nice bottle of wine. It almost doesn’t matter where you are – it you can be with nice people and there’s a market to go to and wild apricots or figs to pick off the trees.

What smell most says ‘travel’ to you?

That hot Asian city smell. Because it’s so humid it’s all in the air at once. It’s fish and it’s duck and it’s durian fruit and it’s frangipani and it’s fresh and old at the same time, and there’s a hint of sewer in there too. Then I really know I’m travelling!

Given a choice, which era would you travel in?

Now. Because I can get there quickly and it’s far more comfortable. I’d really like to get to the point where we can just be teleported somewhere. They reckon they’re going to be able to send you up, the world will turn and you’ll come back down again where you want to be. A jet pack would be quite handy!

If you could combine three cities to make your perfect metropolis, what would they be?

Paris, Palermo and Barcelona.

Sweet Sicily: authentic dessert recipes

Want to recreate the buccellatini and torta you’ve scoffed in Sicily? These recipes bring a slice of island indulgence to your home kitchen.


The buccellato is a sweet pastry containing a rich filling of pumpkin jam, almonds, walnuts, candied fruit, honey, raisins and chocolate, flavoured with grated orange zest and cinnamon. The key ingredient of this stuffing is dried figs, that even today can be seen in the Sicilian countryside during the summer, skewered on canes and left in the sun to dry for the preparation of winter confectionery. The most common shape is round like a doughnut, with decorative cuts that allow glimpses of the delicious stuffing, but smaller bite-sized buccellatini are also made.

Sicilian sweet with dried figs and pastry (Shutterstock)
Sicilian sweet with dried figs and pastry (Shutterstock)

For the dough:
500 g (18 oz) flour
275 g (10 oz) butter
175 g (1 cup) sugar
2 tbsps Marsala
3 eggs
1 tsp salt
grated zest of 1 orange

For the filling:
250 g (9 oz) dried figs
80 g (3 oz) pumpkin jam
100 g (3½ oz) toasted almonds
100 g (3½ oz) walnut kernels
25 g (1 oz) pistachios
25 g (1 oz) plain chocolate
80 ml (3 tbsps) Marsala raisins
2 crushed cloves ground cinnamon grated zest of 1 orange

Begin with the dough: make a well of flour, pour in all the ingredients and work first with a fork and then by hand. Keep aside a little milk and use as needed, working the dough until it is compact and smooth. Place in the refrigerator.

Soak the figs in hot water, drain, chop finely with a knife and toast on a low heat together with the jam and honey. Remove the mixture from the heat, add the other ingredients along with the dried fruit and coarsely chopped chocolate; mix well.

Roll the dough into a rectangle with a rolling pin, place the filling, which should be compact, in the centre, wet one side of the rectangle with beaten egg and close the dough around the filling, forming a bundle. Pierce the buccellato with a crimping tool or the prongs of a fork, brush with beaten egg and bake at 180 °C (355 °F) until golden brown.

Leave the buccellato to cool, then glaze with unflavoured gelatin and garnish with candied fruit or sugar sparkles.

Torta Savoia

For the Savoia sheets:
6 eggs
70 g (1/3 cup) sugar
35 g (1 oz) honey
70 g (½ cup) flour
35 g (¼ cup) corn starch

For the filling:
200 g (7 oz) hazelnut praline
300 g (10 oz) dark chocolate
35 g (¼ cup) confectioner’s sugar

For the frosting:
400 g (14 oz) dark chocolate

Sicilian torta setteveli (Shutterstock)
Sicilian torta setteveli (Shutterstock)

Whisk the eggs and sugar at length, add the honey, stirring, and sieve in the flour and corn starch. Pour the mixture onto an oven tray to a height of 3 mm (1/10 in) and bake at 180 °C (355 °F) until brown. Repeat the operation until the dough is finished, keeping in mind that the cake requires six ‘sheets’. Once cooled, cut rounds with a pastry cutter of the desired diameter, and set aside.

In a double boiler melt the hazelnut praline with the chocolate. Add the confectioner’s sugar and leave to cool. Assemble  the cake by spreading the cream on all the sheets, except the last, then place in the refrigerator, using a cake tin to keep in shape. Tip the cake onto a wire rack.

Temper the chocolate by chopping and melting 2/3 in a microwave until it reaches a temperature of 45‒50 °C (115‒120 °F). Add the remaining chocolate and stir. The chocolate is ready when it reaches a temperature of 30‒31 °C (86‒88 °F). Pour into the centre of the cake and spread evenly with a spatula.

Recipes of the week: Mint pistachio pesto & spaghetti with mussels

Chef Ainsley Harriott shares two great Italian recipes he discovered while filming Street Food, his new food and travel series.

Mist pistachio pesto on bruschetta

“I made this delicious pesto for my Sicilian culinary guide Salvatori in an old bar in the seedy backstreets of Palermo whilst drinking some local red wine. He said not only was he impressed, his mama would be too – and she makes the best pesto in the world! You can make this with a pestle and mortar (the best way) or a mini food processor – although it’s best to use the pulse button to keep the pesto nice and rustic.”

Serves 4-6 as a snack

1 small garlic clove, peeled
50g shelled pistachio
15g pine nuts
4-5 whole black peppercorns
Pinch of salt
1 small bunch fresh mint
2 tbsp freshly grated Parmesan cheese
5-6 tbsp extra-virgin olive oil (good quality)
6-8 slices of bruschetta (toasted sourdough bread) drizzled with olive oil

1. Pound the garlic in a pestle and mortar, then add the pistachio, pine nuts and peppercorns and continue to pound until coarsely ground (this will take a few minutes).
2. Tear the mint leaves into smallish pieces add to the mortar along with the Parmesan and pound again into a thick paste.
3. Add a little of the extra-virgin olive oil (about 2-3 tablespoons to start with) and then mix in more until you have the desired consistency. Check seasoning, then spread onto the bruschetta and serve immediately.

Spaghetti with mussels, tomatoes and olives

“The key to the success of this dish is the quality of the ingredients, so choose them with care and you will not be disappointed. The sprig of basil is added in to flavour the sauce but then gets removed before serving, as it will have done its job. Use a little extra torn basil to finish the dish – can there be anything more perfect?”

Pasta with mussels and basil (Shutterstock)
Pasta with mussels and basil (Shutterstock)

Serves 4

350g spaghetti
4 tbsp extra-virgin olive oil
1kg fresh live mussels, cleaned
2 garlic cloves, finely chopped
Small bunch fresh flat-leaf parsley, leaves stripped and roughly chopped
3 anchovy fillets, drained and finely chopped
100g small ripe cherry tomatoes
Handful halved black olives, stones removed
1 large sprig fresh basil, plus extra torn leaves to garnish
Sea salt and freshly ground black pepper

1. Cook the spaghetti in a large pan of boiling water for 10-12 minutes or until ‘al dente’.
2. Meanwhile, heat two tablespoons of the olive oil in a large sauté pan. Tip in the mussels and cover with a lid, then cook over a high heat for 3-5 minutes, shaking the pan occasionally to ensure even cooking until all the mussels have opened (discard any that do not).
3. Reserve about 12 nice plump mussels in their shells for garnish, and remove the meat from the remainder. Place in a bowl and strain in the cooking juices, then stir in the garlic and parsley and set aside until needed.
4. Wipe out the sauté pan and use it to heat the rest of the olive oil. Add the anchovy fillets and mash down to a paste, then tip in the cherry tomatoes and olives with the basil sprig. Sauté for a couple of minutes until warmed through.
5. Meanwhile, drain the spaghetti and quickly refresh under cold running water. Tip into the tomato and olive mixture and then fold in the reserved mussel meat and cooking liquid.
6. Finally, tip in the reserved mussels in their shells and toss until evenly combined, then season to taste. Remove the cooked basil and divide among warmed pasta bowls, then garnish with fresh torn basil leaves to serve.