The 10 best dishes to try from across the world
It’s almost impossible to narrow it down to 10, but here are the dishes to consider seeking out on your travels.
Paella, from Spain
There are many variations of paella, but everyone can agree that the dish was created in Valencia by workers who needed a filling midday meal. Traditional Valencian paella is made of rice, chicken, rabbit, snails, green beans, white beans, tomatoes, onions and saffron. However, you might be more familiar with versions that contain seafood like shrimp, mussels and calamari.
Spaghetti alla carbonara, from Italy
Nothing says comfort food quite like pasta and spaghetti alla carbonara is the perfect way to indulge. Traditionally, carbonara is made with spaghetti, pancetta, egg yolks, Pecorino Romano cheese and black pepper — a simple dish packed with flavour.
Its origins can be traced back to 1943, when the US military brought powdered egg and dehydrated bacon with them and these were mixed with pasta. When the war was over, Italian chefs replaced the powdered egg with fresh ones and the bacon with pancetta, adding cheese and black pepper to boost the taste.
Masala dosa, from India
A little bit like a savoury pancake, masala dosa consists of a thin, soaked rice-and-lentil batter that’s been stuffed with potatoes, onions, fenugreek, curry leaves and mustard seeds, then topped with coconut and coriander and served hot with sambar (dal with vegetables) and chutneys.
Tom yum, from Thailand
Tom yum is a hot and sour soup. There are many variations made throughout Thailand, but common ingredients include lemongrass, kaffir lime leaves, chilli peppers, galangal, fish sauce and lime juice. It can be made with shrimp, squid, chicken or mushrooms, and it makes for an excellent appetiser.
Sushi, from Japan
Sushi chefs in Japan undergo years of training, so where better to try this tasty dish? It’s made from a type of rice called Japonica, which is prepared with vinegar and seasonings, and starchy enough to be moulded and either topped or filled with fish. Sushi topped with fish (often tuna or salmon) is called nigiri, while sushi filled with fish (or other fillings like vegetables) and rolled in nori (seaweed) is called maki.
Poutine, from Canada
Traditional poutine consists of only three ingredients — hot French fries, melting cheese curds and gravy — but it certainly isn’t lacking in flavour. It won’t be difficult to find poutine if you visit Canada, but seek out recommendations from locals for the best taste.
Few can agree on where poutine was originally made. The most common story is that in 1957, a customer at a restaurant in Warwick, Québec, asked for their cheese curds and French fries to be packaged in one bag, where they mixed together. In 1964 the owner of Le Roy Jucep restaurant noticed customers ordering cheese curds to add to their French fries and gravy, so he combined the three ingredients, resulting in the poutine we know today.
Chiles en nogada, from Mexico
Chiles en nogada is a poblano chile stuffed with a fragrant mixture of meat, spices and dried fruit, then covered with nogada (a creamy walnut sauce) and topped with pomegranate seeds and fresh parsley. The fillings can vary depending on the region, but often include beef or pork (sometimes both). The dish is a curious combination of salty and sweet and is only found between July and September, due to the seasonal ingredients.
Jerk chicken, from Jamaica
‘Jerk’ refers to the method of cooking which sets this spicy dish apart. The chicken is coated in a spicy marinade, which contains Scotch bonnet peppers and allspice, then cooked over a fire or grilled to add a smoky flavour. It’s often served with an array of delicious sides, including plantain, rice and beans, so you’re guaranteed a filling meal.
The jerk cooking method was created by the Taino (indigenous people of the Caribbean) and taught to African slaves, who used it on chicken.
Bunny chow, from South Africa
Bunny chow is a sandwich unlike any other. A quarter loaf of bread is hollowed out, then filled with mutton curry, chicken curry, or a chickpea or bean sauce. Whatever filling you choose, each one is seasoned with spices and served with the bread that was scooped out, for dipping.
There are different stories about why bunny chow was first invented — some say the bread was a means for labourers to transport lunch, particularly for Indians and black South Africans, who were barred from restaurants during the apartheid era. Others say that people belonging to an Indian caste called banias served the dish in restaurants before it gained wider popularity.
Lamingtons, from Australia
Anyone with a sweet tooth will love tucking into a lamington. This Australian cake consists of sponge coated in chocolate and desiccated coconut. Sometimes the sponge has a cream and jam filling. The recipe is said to have been created in Queensland, when Lord Lamington instructed his chef to make sure some sort of snack was on hand for visitors.