Here are recommendations on what to order when dining out for ethnic.
Order like an aficionado.
What to order when going out for Indian food
South Indian Food
Dosa: A thin rice crepe, stuffed with vegetables.
Idli: A round steamed puff made from rice paste. It is served with sambar, a spicy soup.
North Indian Food
Prized favorite: Chicken Tikka Masala: Tandoori chicken in a creamy, tomato base sauce.
Tandoori chicken: “Indian BBQ” where chicken is marinated in yogurt and a chili spice mix, then roasted in a clay oven.
Subjis (spiced vegetables)
Aloo subji: Cubed potato, sometimes includes other veggies in a blend of spices.
Baingan bharta: Mashed roasted eggplant with Indian spices.
Served with Naan, a flour bread.
How to eat:
Break a piece of naan and pick up some subji in it and enjoy.
Appetizers
Pakoras: Vegetables or fish deep fried in chick peas flour.
Samosas: Pastries stuffed with spicy potatoes, served with a mint chutney.
Papri Chaat: A favorite. A small crispy bread ball filled with spiced water, tamarind paste, potato, onion, and chickpeas.
If food too spicy, order raita (yogurt).
Fast fact: Southern India uses more rice and coconut as well as seafood.
Spices
Common masalas (spices) in Indian food include garam masala, turmeric, coriander, allspice, mint, tamarind and chili powder.
The perks: Turmeric is great for . Red pepper:
South Korean
Korean foods are thoughtfully prepared, considering taste and health benefits.
Prized favorite: Bulgogi: Marinated beef grilled with garlic and onion, wrapped in crisp lettuce and served with ssamjang, a thick, red spicy sauce.
Bibimbap (Mixed rice) along with namul (seasoned veggies), gochujang (chili pepper), soy sauce or doenjang (soybean paste) beef and fried egg.
Japchae: Sweet potato “glass” noodles stir fried in sesame oil with pork and assorted vegetables.
Kimchi Jjigae (Stew): Kimchi (fermented veggies) along with scallions, onions, diced tofu, pork and seafood.
Naengmyeon: Cold buckwheat noodles in a kimchi or meat broth, topped with slivers of radish, cucumber and egg, and seasoned with vinegar and gyeoja (Korean mustard).
Significance of the side dishes
Eumyangohaeng, is the ancient philosophy of balance, consisting of Yin/Yang and the five elements or colors which created the universe. Each side represents each element in green, red, yellow, white, and black.
Japanese
