Pav bhaji is a popular Indian street food, consisting of a veggie curry of thick drippy consistency, called the bhaaji, served with butter toasted buns, called pav.
The origin of the dish could be traced back to the 1850’s in the city of Bombay. The dish was invented as a quick lunch for mill workers. There has no looking back since then pav bhaji. Read ahead for the recipe.
A departmental store in London, which goes by the name of Fortnum and Mason, is said to have invented the preparation, as far back as 1738. The Nargisi Koftas of the Mughals is said to be the inspirational force, which led to the invention of this preparation. Read ahead for the recipe of this quintessentially British preparation.
The sauce finds its origin in Argentina and Uruguay. It comes in a green and red version, which are respectively known as chimichurri verde and chimichurri rojo. Parsley, oregano, garlic, red vinegar and chili flakes among others constitutes the principal ingredients of the preparation. Read ahead for the complete preparation.
Firkadeller are danish, pan fried, flat meat balls. They are an integral part of the Scandinavian cuisine, specially that of Denmark. The preparation finds popularity across Europe, particularly Germany and certain other parts of the world, like South Africa, where they form an important part of the Afrikan cuisine. The preparation however may be known by different names in different nations. Read ahead for the preparation.
Our recipe for today is considered to be the national dish of Norway. Farikal is a traditional Norwegian dish, where the ingredients primarily consisting of cabbage, mutton and whole black peppercorns, are slow cooked together in a casserole.