On your next trip abroad, Skyscanner recommends these delectable breakfast, lunch and dinner staples that are popular with the locals. Your taste buds will thank you and you’ll be amazed at how similar these dishes are to some of our own Indian ones!
1. South Africa – Bunnychow
At its most basic, Bunnychow is a South African fast food dish consisting of a hollowed out half-loaf of bread that’s filled with curry. It originated in Durban which has a strong Indian community. Fillings typically include known Indian favourites from dhal to mutton curry. It’s eaten by hand and shared with others, making it popular with the college crowd.
The equally popular Pav Bhaji, available at any decent food stall in India, usually consists of a vegetable curry served with a fluffy bread bun.
2. Sri Lanka – Egg Hoppers
Commonly found at the breakfast table in Sri Lanka, the Egg Hopper resembles a thin pancake shaped like a bowl with a cooked egg in the centre. The thin pancake, which has a crisp edge, is made from rice flour, coconut milk and palm toddy or yeast. The key to getting the shape right is having a small, semi-hemispherical pan to cook the pancake in. After spreading the batter and letting it cook, crack an egg in the centre and if you like it slightly runny don’t overcook it! You can also experiment with curries, meat and vegetables in the centre instead of an egg.
Hoppers are a slight variation of the popular South Indian dish Appam, commonly found in Tamil Nadu and Kerala.
3. Myanmar – Mohinga
Myanmar shares a border with India, so it isn’t a surprise that cuisines share influences back and forth across the borders with Mizoram, Manipur and Nagaland. Mohinga noodle soup is popular in Myanmar and often eaten at breakfast time. It consists of vermicelli noodles in a fish based stock (usually catfish) and cooked with lemongrass, banana stem, ginger-garlic, fish paste or sauce, onions and chilli. You can add deep fried fritters or egg to it.
For something similar, try Sikkim’s Thukpa noodle soup made from egg noodles and cooked in meat stock instead of fish.
4. Turkey – Pide
Turkish flatbread, or Pide, is often served with Kebabs. Traditionally cooked in hot clay ovens, the plain version is made of flour, water, salt, oil and yeast. Egg yolk is often brushed over the bread to give it a rich, golden colour when it comes out of the oven. Lunch-time variations consist of pide stuffed with ingredients like minced meat or spinach, for example.
Cheese and garlic stuffed naan bread is a similar dish, though not as filling.
5. The Philippines – Adobo
In the local language, Adobo stands for marinade or sauce. The Adobo dish usually consists of meat (chicken, pork or beef), seafood or vegetables marinated in a rich combination of vinegar, garlic and soy sauce. It is then served with rice. The recipe arrived with the colonisation of the Philippines by Spain in the 16th century and is a variation of the original practice by Spaniards of stewing meats in vinegar. The later Chinese influence added soy sauce as a salt substitute and the tradition has carried on in the current recipe.
Goan Pork Vindaloo, influenced by Portuguese colonisers, also uses vinegar as one of its main ingredients though the resulting dish is one of the hottest of Goan cuisine, thanks to the abundance of red chillies.
6. Dubai – Kunafeh
Kunafeh is a sticky pastry made of gooey cheese sandwiched between layers of filo pastry and topped with a crunchy layer. There is nothing similar to Kunafeh in India simply because its difficult to find a soft ricotta-type cheese or other sweet-salty cheese that could do the dessert justice.
However, Shahi Tukda, which is as rich, creamy and mouth-watering as Kunafeh, comes close. This rich bread pudding consists of fried bread slices soaked in milk and flavoured with saffron and cardamom. It’s often served at Hyderabadi weddings.
7. USA – Native American frybread
Crispy, flat frybread is a staple of many Native American tribes including the Navajo. The basic ingredients are flour, salt, water, oil and baking powder. They are kneaded into a dough that’s then left to rest for no more than ten minutes before it’s pulled into little balls, flattened into small discs and then fried. Nowadays frybread is topped with anything from chillies and cheese to tomato salsa and avocado to form the ‘frybread taco.’
The original frybread is reminiscent of Makke di Roti from Punjab and, just like frybread, is best eaten when hot from the pan!