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5 foods to try before you die

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Ramyani Mukherjee

on 23 April 2014

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Transcript of 5 foods to try before you die

5 Foods to Try Before You Die

Shawarma
Moussaka
Seafood Curry Laksa
Origin: The shawarma's origin is traced back to Turkey, where it was called "çevirme", which means turning.
Shawarma originated as kebab, in Northeastern part of Turkey.
Speciality:
Marinated chicken is roasted by rotating in a spit for hours.
Once cooked, the meat is sliced off the stack using knife and wrapped inside the pita bread with vegetables, dressing and garnishes.
Dressings include Tahini (a paste made from sesame).
Accompaniments:
Shawarma is best eaten with:-
Tabbouleh ( an Arabic salad made of tomatoes, cucumbers, mint, onion, and garlic and seasoned with olive oil and lemon juice)
Fattoush (bread salad made from toasted or fried pieces of pita bread)
Hummus (Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic)
Origin:
Moussaka is an eggplant and potato-based dish popular in Balkan and Mediterranean cuisines, having originated from the old Ottoman Empire. The English name for moussaka comes from modern Greek mousakás meaning "chilled". This dish gained popularity in Greece after the health benefits of the Mediterranean diet were publicized.
Speciality:
It has three layers that are separately cooked before being combined together for the final baking:
a bottom layer of sliced eggplants (aubergines) or zucchini sautéed in olive oil.
a middle layer of ground lamb with puréed tomatoes, onion, garlic, and spices.
a top layer of Béchamel sauce ( a paste of butter and flour cooked in milk).
The composed dish is then layered into a pan and baked until the top layer is browned. Contrary to its name, Moussaka is usually served warm.
Accompaniments:
Moussaka is best eaten with:-
Jerusalem salad (Coarsely sliced sweet bell pepper, onion, cucumber, tomatoes, covered with a nice cucumber youghurt)
Horta (steamed green vegetables with lemon juice and olive oil)
Origin:
Sour, spicy, slightly sweet with a hint of fish, laksa is a mouth-watering noodle soup dish, which was a creation of the Chinese who immigrated to the British Straits in Malaysia during the 15th century.
The name laksa has been derived from the Sanskrit laksha meaning "one hundred thousand", a reference to the many strands of the fine white vermicelli noodles in the dish.

Speciality:
The key ingredient giving Laksa its unique flavour is the Laksa leaf, or the pepper plant.
The spicy paste made up of lemon grass and prawn paste, called "belachan" also adds flavour.
Noodles are yellow (vermicelli), seafood ingredients like cockles, shrimp, prawns,crabs, and fish sticks, and pineapple slices, eggs and bean curd puffs in a chicken stock enriched with coconut milk.
Accompaniments:
Curry Laksa is best eaten with:-
Laksa leaves
Fried shallots (small reddish-purple onions)
Tofu
Bean sprouts
HYDERABADI BIRIYANI
ORIGIN
:
Biryani was introduced when Mughal Emperor Aurangzeb conquered southern India. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani."Biryani" comes from the Persian word ‘beryā(n)' which means fried or roasted.
Pavlova
Origin:
Pavlova, which originated in New Zealand, is a dessert named after the famous Russian ballerina, Anna Pavlova. The dessert was created in her honour during one of her tours to Australia and New Zealand in the 1920s. The dessert is a metaphorical representation – light and frothy with the soft meringue, cream and colourful fruit pieces representing the splendour of the dancer’s tutu and ‘lighter than air’ form.
Speciality:
Pavlova is made by beating egg whites before folding in caster sugar, white vinegar, cornflour, and vanilla essence, and slow-baking the mixture.
It is similar to meringue (dessert composed of fluffy beaten egg whites and sugar which melts in the mouth).
It has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre.
Pavlova is traditionally decorated with a topping of whipped cream, kiwifruit, passionfruit, and strawberries.
Accompaniments:
Best eaten with:-
strawberry milkshake
chocolate and blueberries
whipped vanilla cream with chopped passionfruit
They are also available as cupcakes and rolls.
Speciality:
• Pieces of meat are smeared with garlic paste and marinated for hours.

• Crushed fried onions , curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt are added to marinated meat.

• A mixture of aromatic water ( made by adding salt, cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water) is also added.

• A layer of semi-cooked basmati rice is spread in a vessel, with saffron, lime juice and ghee, on which the meat is spread, and another layer of rice forms the top layer.
Accompaniments:
Best eaten with:-
Dahi chutney (yogurt and onions)
Mirchi ka salan- a green chili curry
Baghara baingan (roasted Eggplant) .
The salad includes onion, carrot, cucumber, and lemon wedges.
Ramyani Mukherjee
Mehuli Dutta
Labani Rout
Riddhi Jaiswal
Sonia Yadav
Debasmita Datta
Presentation made by:
Contents:
Shawarma
Hyderabadi Biryani
Moussaka
Seafood Curry Laksa
Pavlova
Full transcript