A national dish is a culinary dish that is strongly associated with a particular country. It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union. Global cuisine is a cuisine that is practised around the world. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide.
A dish strongly associated with the culture and traditional of a country and an integral and inseparable part of its cuisine can be defined as the national dish of a country. It should be made with locally available ingredients and should have a basic preparation style common through the length and breadth of the country, of course with acceptable regional variations. A dish may have the potential to be called a national dish if it is made with an exotic ingredient typical to that particular country. Or it is part of the festivals, celebrations or traditions of that country.
Did you wonder why Khichri was being posed as the national dish of India where preparations like Naan, Biryani, Pulao, Dosa, Daal, Chawal, Paneer Butter Masala are much more popular. Because this is one dish which binds all the four corners of the country.
It is like the popular Baklava, phyllo pastry stuffed with a soft cheese or custard with a healthy soak of sugar syrup.
Scotland: Smoked Salmon
It is served on toast from bread and butter or curd cheese.
England: Roast Beef with Yorkshire Pudding
It's fried beef with a "dripping" pudding.
Rakfish is a dish prepared with trout, which is first salted, left to wander for two to three months, and then served with onions and sour cream.
This high-calorie dish consists of French fries, cheese and specially prepared sauce.
Classic pizza is made from a very thin dough. As fillings are tomatoes, mozzarella, and a variety of meat products.
Malaysia: Nasi Lemak
This dish consists of rice cooked in coconut milk with pieces of pandanus leaves. And serve it wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.
Belgium: Mussels with French Fries
Mussels can be cooked in different ways, and served with salty crispy potatoes and washed down with cold Belgian beer.
Mexico: Sauce Mole
This sauce consists of about 100 ingredients, and they cook it for a long time - sometimes for several days.
Australia: Meat Pie
Meat pie is considered iconic in Australia. It is a pie with a filling of meat, onion, mushroom and cheese.
Katsudon is a popular Japanese dish made with eggs, tonkatsu (pork cutlet), sauteed onions and rice.
Afghanistan: Kabuli Palaw
Kabuli Palaw is an Afgan rice dish made of steamed rice mixed with lamb, carrot, raisins, nuts and orange peels.It is the most popular dish in Afghanistan.
The feijoada is a delicious soup of of black beans, baked pork, beef, spices and cassava flour. It is served with rice, cabbage, orange slices and spicy sauce.
Bhutan: Ema Datshi
Bhutan: Ema Datshi
Ema Datshi is an exotic dish made using two main ingredients -“ema” meaning chillies and “datshi” is the cheese.
While crepes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish.
Zambia's staple food is maize. Nshima makes up the main component of Zambian meals and is made from pounded white maize. It is served with "relish", stew and vegetables and eaten by hand (preferably the right hand).
Traditional Zambian Foods: