6 Mouthwatering South Asian Dishes You Need to Try Now!
It's the new year and it’s time to try new things. At JORE, we recognize how important it is to set new goals and resolutions, but we also believe that trying new foods can make new year's resolutions more enjoyable.
If you are looking to taste something new, get ready for a new culinary adventure! These 6 amazing dishes from regions across South Asia will take your tastebuds on a ride!
Nepalese Jhol Momos are delicate dumplings filled with fragrant minced chicken and pork, cilantro and a multitude of spices. The wrappers are chewy and lightly steamed. The exact origins of the momo are believed to have come from the caravan routes from China to the subcontinent. However, Nepalese momos are different from East Asian dumplings; they are doused in a spicy, earthy, soupy chutney called jhol - a divine gravy made with roasted tomatoes and garlic, sour tamarind and chillies. Enjoy a warm bowl of comfort with your favorite cold beer.
Sri Lankan Parippu
Sri Lankan Parippu is a rich, divine dhal curry where fiery red masoor daal are steamed in coconut and intertwined with a myriad of spices. Saffron, pungent mustard seeds, golden turmeric, fragrant fenugreek, earthy cumin and hot chili balance the creaminess of the coconut. A splash of lime lightens the velvety dish and adds a bright zing to the tastebuds. Enjoy this decadent dish with a large finger chilli and some steamed, fresh rice.
Mysore Masala Dosa
Every dish in South Indian cuisine is flawless. But the dosa is a unique experience all on its own. Dosas are one of the most versatile foods of South Indian cuisine. Originating from Karnataka, the Masala Dosa provides an out-of-body experience to the famish. The Paper Masala Dosa comes with a thin, glossy paper-thin wrapping that crackles at the faintest touch. Inside, the steaming, golden potato filling bursts with the flavors of mustard seeds, fenugreek, chillies, curry leaves and gorgeous turmeric. The texture, crunch, the sound of crispy dosa crackling, the taste and touch of spicy, fluffy potato create a harmonic experience for all of the five senses. Enjoy this divine food from the gods with a full-bodied sambar and a myriad of chutneys.
Rosogolla is the quintessential Bengali dessert. Soft, fluffy cottage cheese dumplings soaked in a light, saccharine syrup melt in the mouth and provide a one-of a kind gastronomical experience. Chenna cheese and semolina are mixed together to create spongy, fluffy balls and are simmered in a light sugar syrup flavored with cardamom and rose.
Bhutanese Ema Datshi
Ema Datshi is Bhutan’s delicious and spicy national dish. It is made from hot chili peppers and yak cheese; "ema" means "chili" and "datshi" means "cheese" in the Dzongkha language of Bhutan.A myriad of chilies can be used: and are similar to poblano, ancho and finger hot chillies.
The cheese in ema datshi is home-made from the curd of cow or yak's milk. Surprisingly, chilies are not indigenous to Bhutan, but they are highly favored and are prevalent in most Bhutanese dishes due to the warmth and heat they provide in the extreme cold climate. Butter, tomato and cheese add fruitiness and balance out the heat with a touch of sweetness. Serve this vibrant, spicy dish over a bed of warm red rice, it’s sure to make your taste buds tingle in the winter!
Pakistani Chicken Karahi
We tend to think of curries as meat dishes filled with gravy. But Pakistan’s Khyber Pakhtunkhwa Province is known for its divine,
dry curries. Chicken Karahi is the king of all dry curries and is known for its fragrant black pepper, tangy tomato masala and warm julienned ginger. Sweet, tangy roma tomatoes, green chillies and aromatic ginger create a robust base for the chicken, which is encapsulated in the masala base. The chicken is cooked in a karahi or cast- iron pot/wok until the base is reduced and dried out. The dish is then finished off freshly ground black peppercorns and more julienned ginger. Enjoy with some yogurt and naan and you will keep coming back for more!