10. Lebanese Cuisine
Probably the most popular and well know out of all the middle-eastern cuisines, Lebanese food has a distinct flavor to it- thanks to a rich cultural history and a profound impact of region on its flavor, Lebanese food is definitely one of the best one can find anywhere in the world. Encompassing a perfect mix of dairy products, meat, fish, fresh vegetables and fruits, food in Lebanon is one of the most colorful and well garnished cuisines that one can come across. The recipes are not only healthy, but because of the vast variety Lebanese food consists of, these recipes are great to taste. Croissants, caramel custards and flan are three of the most renowned Lebanese recipes around the world. Croissants rich in butter and stuffed with mutton, fish or chicken have evolved in all sorts of manners over the last two decades or so.
9. Greek Cuisine
The Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? and the wine carefully chosen. Much of the conversation at the dinner table centres amicably around the food. The freshness of the fish , having just leapt from the sea; the vegetables newly dug from the ground or picked from the vines of the local farmers. The host will want to proudly point out how they have attempted to provide the best and freshest produce for you to enjoy.
The traditional day is still de rigueur on the islands. It begins early with a quick breakfast of coffee and cigarettes or dried Rusk soaked in warm milk, followed by a substantial lunch and a siesta. After a few hours more work, evening is the time to relax with family and/or friends whilst nibbling meze (Greek appetizer). This is followed at 9 or 10pm by dinner with, perhaps, sweet pastries, cakes or ice-cream enjoyed later in the cafes. Strong distinctive tastes are the hallmark of this culinary rhythm. Herbs like rigani (oregano), thyme, rosemary, parsley, coriander, dill, fennel and sage; spices such as cinnamon, nutmeg, pepper, vanilla and mastic are all crucial.
8. Spanish Cuisine
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients.
7. Japanese Cuisine
The combination of flavors and lightness played up by the typical Japanese dish pleases the palettes of a lot of people in the United States, where concentrated, and often deep fried foods, have long had the lead in the market.
Sushi
Perhaps the most well-known of all Japanese dishes, sushi has risen to be particularly popular in posh areas of the United States. It is served in far too many variations to list completely in the capacity of this article. To be considered as sushi, however, the dish needs to contain rice that has been prepared with sushi vinegar. The most eaten form of sushi is going to be norimaki, or sushi rolls. These rolls are filled with sushi rice and various types of seafood rolled in sheets of dried seaweed. Norimaki routinely includes vegetables, as well.
There are so many excellent sushi restarurants in Tokyo, especially in Ginza. Here are a few best of the best:
* Ginza Kyuubei (Established in 1936)
* Sukiyabashi Jiro
Domburi
This dish is most simply a bowl of rice garnished with a particular type of topping. Many toppings are well-liked in Japan, many of which have successfully come across the Pacific and into American diners. One instance of this dish is oyakodon, which uses chicken, and egg alike, for its topping. Another kind of domburi, gyudon, is beefy in taste and more in demand in Japan as fast food. Those of you who are particularly outgoing tasters might like to try unadon, a type of domburi wherein eel strips are grilled and coated in a thick soya sauce and used to top the rice bowl.
Sashimi
This dish is sometimes mistaken for sushi by those of us still unfamiliar to the realm of Japanese cuisine. Although it is commonly presented artistically, the fact is that sashimi is raw fish, a truth which upsets the stomach of many a squeamish American. Various types of sashimi are furnished, the most popular known as tuna. Diners should pay designated attention to the scent when tasting this dish. The fish the chefs use to prepare sashimi must be remarkably fresh and for this reason, it should not have any fishy scent.
Tempura
This dish has also been quite popular around the globe and in Japan. Tempura is like a finger food, and has differing types of vegetables and / or seafood fried in a unique batter. The completed result is a delicious treat which is crisp without being heavy, as is usually the case with deep fried foods in America. The ingredients harnessed in tempura are too plentiful to possibly list and sometimes vary wildly from one restaurant to the next.
The four cuisines listed above will provide the novice gourmand with a particularly easy introduction to the world of Japanese cuisine.
6. Mexican Cuisine
Tortillas
The staple food of generations of ordinary Mexicans, tortillas can be made of flour (more common in the north) or maize (the traditional method and still the most common in the south). Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.
Frijoles (beans)
A good source of protein, beans of different varieties are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.
Chilies
In general, the bigger the chili, the milder the flavor. Large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot. To ask if a dish is spicy, say "es picante?" – though hotel menus will often specify dishes that might offend tourist palates.
Guacamole
Avocado mashed with onions, chilies and cilantro (coriander). Served as a dip or as a garnish.
Salsa
A salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes, onion, chili and cilantro (coriander) served on your table as a relish or a dip. Beware of ‘salsa habañero’ in innocuous bottles like small jars of ketchup, and always try just a little salsa first as a precaution.
Tequila
This infamous spirit is most commonly served to tourists in the form of a margarita – mixed with lime juice in salt-rimmed glasses. It is actually derived from the maguey plant – a spiky bush often seen growing in fields. Mezcal is a cruder form of Tequila traditionally served with a worm in the bottle – the worm should be eaten when the bottle is finished!
Cerveza
Mexican beers are now known all over the world. Corona, Sol and Dos Equis are common brands, usually served cold and a very refreshing alternative to iced drinks.
5. Thai Cuisine
Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter
4. Indian Cuisine
ndian cuisine is characterized by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse Indian subcontinent.
Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of various cuisines.The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery.The colonial period introduced European cooking styles to India, adding to the flexibility and diversity of Indian cuisine.Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.
3. Chinese Cuisine
Chinese cuisine is any of several styles of food originating in the regions of China, some of which have become highly popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates. In recent years, connoisseurs of Chinese food have also sprouted in Eastern Europe and South Asia. The culinary Michelin Guide has also taken an interest in Chinese cuisine, establishing Hong Kong and Macao versions of its publication
2. Italian Cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity,abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.
Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.
And for our top 1!!!
1. French Cuisine
Starting with the Middle Ages that brought rich banquets to the French Revolution, where refined techniques were used, French Cuisine can be called in the 21st century “haute cuisine”. It is as popular as the poetry or French arts, a meal at a restaurant comparing to “a sort of theatre you can eat”. Pastries are a large part of French cooking. Cheese and wine are also a major part of the cuisine, being perhaps the most famous of all. The modern restaurant has its roots in French culture so restaurants are bountiful, but as for recommendation before deciding on one. In Paris alone, there are over 5,000 places to eat, with prices and menus to suit anyone’s taste.
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