Over the years, restaurant users have become more discerning and more concerned with the ‘authenticity’ of their restaurant experience, a number of restaurant trends have emerged that offer a more realistic reflection of the food from its country of origin.
For the last couple of decades, far eastern food from various countries has increased in popularity, with many towns now having a Thai restaurant and perhaps even a Japanese restaurant. There has even been a trend for seeing authentic Thai food served on pub menus as Thai families take over pub tenancies or simply run the kitchen.
Japanese food has been a huge foodie trend in the UK, with most supermarkets selling packs of sushi alongside their sandwiches – although if that’s the only sushi you’ve tried (especially as the packs from a certain high end supermarket do not contain fish!) then you’ll be amazed at the difference in quality and taste when you first try ‘proper’ sushi. After all, sushi chefs train for seven years just to master making rice, let alone cutting fish!
The latest restaurant trends are towards South American food. Not just the big, juicy steaks from Argentina – that is SO 2007 – but more the smoked chipotle chile flavours of Peru. Mexico has also been a source of inspiration for a lot of newly opened places, with authentic burritos and salsas showing the wealth of difference between regional cuisine and the ‘Tex-Mex’ style that was popular in the 1999.
WHAT
IS ROTI?
Roti in general, is defined as an unleavened flatbread made from
atta flour in the Hindi, Urdu, Punjabi, Assamese, Indonesian,
Malay, Bengali, Thai, Marathi and Somali languages. It is also
known as rotli in Gujarati, "Maani" in Sindhi and phulka
in Punjabi and Saraiki. Its defining characteristic is that it
is unleavened. The ubiquitous Indian bread naan, in contrast,
is a yeast-leavened bread.
Roti and its thinner variant, known as chapati, are an integral
part of Indian cuisine. It is particularly popular in northern
India, Central India and Western India. In the Indian state of
Maharashtra and some parts of Gujarat, poli and bhakri denote
unleavened Indian breads.
FAJITAS
FOR TASTE
A fajita is now a commonly used generic term found in Tex-Mex
cuisine,[1] incorrectly referring to any grilled meat served on
a flour or corn tortilla. The term actually refers to the cut
of beef used in the dish which is known as skirt steak.
Popular meats today also include chicken, pork, shrimp and all
cuts of beef although to use the term "chicken fajita"
would be nonsensical. In restaurants, the meat is often cooked
with onions and bell peppers.
Popular condiments are shredded lettuce, sour cream, guacamole,
salsa, pico de gallo, cheese, and tomato.
Mint Sauce
Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.
Mint sauce can sometimes be used in recipes in place of fresh mint. Also you could try it on toast or bread. Mint sauce can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as Mint sauce were common throughout Medieval Europe, (with the use of mint being more common in French and Italian cuisine of the period than that of the English), however they became less common and mostly died out as Europe entered the Modern Era.
Coconut Chutney
Coconut chutney is a South Indian spicy chutney-side-dish and
condiment, a speciality common in North Malabar.
This is a coconut stew mixed with other species and served with
Idli, Dosai and even with cooked rice.
It is made with two methods: liquid and solid. Generally, liquid
Coconut Chutney is served with Idli and Dosai, whereas the solid
one, locally known as Uruttu Chammanthi, is served with cooked
rice at lunch and dinner.
In association with Just Eat. The online takeaway ordering service at www.just-eat.co.uk
