Peru has 3 geographical regions, and to be fair I mentioned one of each, Juane is the traditional dish served in Fiesta de San Juan, then we have Lomo Saltado which is very popular in the coast, and the Papa a la huancaína represents the food from the mountains.
By the way… They all delicious!!!
Khichdi (or Khichri) is a popular traditional Indian dish primarily made of rice & lentils. It’s relished by all ages and is considered one of the first solid foods that babies eat.
In France, we have a hundred of specialities. It depends which region you are from. One of my favorite, which my mom was doing often is the “Blanquette de Veau”, sorry vegan people…We do love oysters or mussels and french fries. Very french and of course stews with loads of good sauce and baguette to dip in. https://www.cuisineaz.com/recettes/blanquette-de-veau-a-l-ancienne-1548.aspx
Hi there, Somya here from a small part of India (i.e. Odisha). If you see the map of India, you will find a big diversity of food. North India, South India, Central India etc. And don’t have a common national food or dish. Specially the people of North India prefer Roti(Chapati) with Curry. But in South side or East side like Odisha, West Bengal people like Rice more than Chapati.
So here my answer to your question which is mainly applicable for the beautiful land Odisha (Land of Lord Jagannath ji).
Pakhala Bhata (Odia : ପଖାଳ) is our traditional food in Odisha. Pakhala is cooked rice washed or little fermented water in it. The liquid part is known as toraṇi. It is also popular in other states of India like Tamil Nadu, WB, Chhattisgarh and Jharkhand.
ପଖାଳ
Sadza and relish
Hi @SRMAHALIK
Thank you Somya very much for the interesting post. Why don’t you leak a few information to the rest of the LG Connect world on Secret Service,Gupt Seva’ at the grand temple and food associated with it such as the two types of Mahaprasad; Sukhila and Sankudi.
We would love to hear about them and to see the pictures particularly the way they are presented.They are vegan food garnished with their own ingredients aren’t they
Looking forward to
Thanks and best regards
Rohitha
Thanks Arul for your wonderful pictures. Hope you could have created the aroma arising from the Banana leaf when hot food is served on it. There is a number of South Indian franchises in North America such as Saravanabhavan who serve crispy deep fried Doughnuts, Wadai with sambar. They go all the way to bring curry leaves and drumsticks over here to create the most near authentic Sambar. Please share the recipe and pictures of this wonderful South Indian Ratatouille with LG connecte. The members may become very curious about the drumsticks 
I may dare suggesting Sambar as the South Indian National Dish. Looking forward to see more yummy stuff.
Best regards
Rohitha
BonjourMonsieur @Jerome_B
I recently visited the French Quarter of Canada, Quebec
They told me that the national dish of France is Pot-au-feu, succulent beef chunks with al dante vegetables. It that correct?
Among , as you mentioned many sauces, the best I had was the Saint Hubert Chicken Gravy
Thanks and regards
Hi everyone. This is our national dish in Zimbabwe which is called ‘sadza and relish’. As for the sadza we make it from various milled grains like millet, soghurm or wheat but the most popular one is maize or corn meal. The relish can be made from a wide variety of foods among vegetables, meet or fish whichever suits your taste and preference.
It’s amazing.
Thank you @RohithaF , all are like Sampar
Hi @The1ne
Thank you very much
It is clear that there is a long untold story behind the meticulously arrange plate and its shape and color matching. Is the white mash come from Cassava (Manihot esculenta) aka manioc, yuca, mandioca and Brazilian arrowroot?
.
Best regards
Rohitha
Hi @Dnyanesh
Thanks a lot for the posting
No wonder why it is; lentil is a dietary staple in Indian sub-continent. It is the best source of Iron and protein for vegetarians. Lentil is loaded with many other nutrients.
Lentil also contain selenium, an element believed to counteract arsenic. A Canadian professor is conducting a 3 year research in Bangladesh to use lentil to fight against naturally-occurring arsenic in drinking water from tube wells. The World Health Organization (WHO) describes this issue affecting up to 77 million people in Bangladesh as the worst case of mass poisoning in the world. Canadaian grown Saskechwan lentils have very high amounts of selenium.
https://www.cbc.ca/news/canada/calgary/calgary-experiment-lentils-arsenic-bangladesh-1.3388931
No matter what, Lentils are very yummy.
Best regards
hello HorithaF, you can call me Jerome, it’s OK. Monsieur is used when you meet an older guy than you or if you having an interview for a job. Yes, Pôt-au-feu is very tradionnal. specially in winter. it’s actually a “low cost” dish as the meat used is not a filet or other noble part of meat. it’s not expensive so lots of french used to eat it. Now, the new generation doesn’t even know about it. I have some every winter. and it’s even better the next day when you fry it.
Hi @Jerome_B
Thank you very much
I would rather keep away from my broken French though French still is my second official language. Thank you for your clarifications because you are the only participant here to represent French haute cuisine inherited from great chefs like Auguste Escoffier, Francois Pierre and Pierre La Varenne and Marie-Antoine Careme.
In Toronto we are experiencing one of the hottest summers since 1940s and Chef Lois’s Vichyssoise soups have become hits for the season.
This still is a Vichyssoise but has replaced traditional potato with avocado and garnished with surimi salad.
Rohitha
Hi @skarhed
Thank you very much
While there are many Swedish influenced restaurants with Swedish chefs, IKEA is the most convenient and inexpensive place we can encounter Swedish food in Toronto.
The best among the rest is the Monday breakfast at IKEA for 99 cents.
Frozen yogurt, hot dog and Nordic fruit water are all $1 each.
Thank you @skarhed again and best regards
The white mash comes from maize or corn however other use mash from cassava on rare occasions in creating special dishes.
