|
 |
| ------------------------------------------------------------------------------------------------------------------ |
There are so many countries worldwide and as many cuisines! Yet it is our endeavour to serve you some of this delectable food for a truly global dining experience.
We, at Haute Peppers serve
|
| |
| Indian Cuisine |
Indian Food is as diverse as its culture, climate and geography. The secret of Indian Food lies in the correct blend of spices, oils and ingredients that are cooked with an almost religious reverence to achieve culinary perfection.
Such is the diversity of Indian food that even in a particular region or state, there is a marked difference in taste and cooking styles. For instance, in the state of Gujarat, food can broadly be classified as-Gujarati, Surti, Kathiawadi and Kutchi. Yet again, the various communities residing in these regions have their own unique recipes. To cite an example,the famous “Kadhi”-a broth prepared using curds,chickpea flour and Indian spices, will differ in taste, texture and appearance in Gujarati, Surti, Kathiawadi and Kutchi restaurants.
The Indian cuisine has evolved and has also adopted and adapted from the Moghuls, the British, the Portuguese and the Muslim cultures.And so the journey continues… |
| |
| Lebanese Cuisine |
Lebanese cuisine is a rich mixture of vegetables, copious amounts of garlic and olive oil, often seasoned by lemon juice and is extremely rich in flavors and colors and yet suitable for a healthy diet.
The foods are either grilled, baked or sautéed in olive oil and the focus is on herbs, spices and the freshness of ingredients. The assortment of dishes and combinations are almost limitless. The Mezze, an elaborate variety of thirty hot and cold dishes, had made the Lebanese cuisine renowned worldwide. A typical Mezze may consist, of salads such as the Tabouleh and Fattoush, together with dip such as Hummus, Baba ghanoush or Moutabal, and some patties such as the Sambusacs and finally stuffed grape leaves.
|
| |
| Tanzanian Cuisine |
"Jambo Hodi?" (Hello, may I come in?) you ask in Swahili as you enter a Tanzanian home.
"Karibu" (Draw near, you are welcome) is the reply.
Vegetarian Tanzanian cuisine has developed a distinctive style of regional cooking, influenced by its contact with Indian Ocean trade and dominated by Vegetable Stews made with different kinds of spinach, beans, grilled corn cobs and rice, flavoured with coconut, tamarind and exotic spices. Grilled cassava is also commonly available – it's usually mouth-drying, though it can occasionally be deliciously moist, especially when sprinkled with watery chilli sauce.
|
| |
| Moroccan Cuisine |
Moroccan cuisine is a very diverse cuisine and is a mix of Berber, Moorish, Mediterranean, Arab, and African influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
The main Moroccan dish most people are familiar with is couscous, an old delicacy probably of Berber origin. Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. |
| |
| Greek Cuisine |
The most important characteristic of Greek cuisine is olive oil, which adds to the distinctive taste of Greek food. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.
|
| |
| Mexican Cuisine |
Mexican food varies by region, because of local climate and geography. Southeastern Mexico, on the other hand, is known for its spicy dishes made with vegetables. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location.
Honey is an important ingredient in many Mexican dishes. In Pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style. One of them is “Mole Poblano”, a tangy vegetable preparation in chocolate flavoured sauce.
Mexican food is widely available worldwide. Ingredients include chili peppers (the genus 'capsicum'), maize, beans, tomatoes, tortillas, tequila etc… However, there is an increasing American influence the farther one is away from Mexico, resulting in variations such as Nachos, Chimichangas, which are rarely eaten in Mexico!
|
| |
| Italian Cuisine |
This cuisine is synonymous with pastas, risottos and pizzas. We make them fresh everyday in true Italian style!
|
|
| |
|
|
|
