INTERNATIONAL FOODS

Chole bhature is a combination of two dishes called chole (spicy chickpea curry) and bhature (a type of fried bread made with maida flour). Popular in northern India, the dish was invented in Delhi in the 1940s. It is usually accompanied by onions, pickles, mint chutney and chilled lassi. Chole bhature can be found in most street carts in North India, but it can also be easily prepared at home. Although it can be eaten any time of the day, chole bhature is especially popular in the morning when topped with potatoes or cottage cheese, making it a heavy and nutritious breakfast. ENJOY YOUR MEAL

Roggenbier is a historic rye beer variety from Bavaria. Although rarely produced these days, it was widely brewed before the German Beer Purity Act was enacted in 1516. The law said that only water, barley and hops could be used to make beer, creating unfavorable conditions for rye beers. mainly disappeared after that. The style was reintroduced in Germany in the 1980s. While not available on a larger scale, some breweries offer it as a standard or seasonal label. Roggenbier is a style of beer in which malted rye predominates or makes at least 50% of it. Rye beers are typically dark and medium to full bodied. They usually have a spicy, rye-like aroma with some fruity, tart nuances derived from weizen yeast. Beers are moderately bitter, with a bit of malty sweetness and a low hop flavor. They are not heavy or overpowering and usually result in light and dry samples with an alcohol content of 5%. They can be with or without a filter.

Vodka Grapefruit juice Cranberry juice Start by filling the glass you want to use with ice cubes, add 3/2 shots of vodka, 4 shots of cranberry juice (3 shots of cherry juice, 1 shot of lemon juice if you can't get it) and 1 shot of grapefruit juice with 4-5 ice cubes into a shaker, Shake for a while. Pour the cocktail into the prepared glass. You can use a slice of lime/lemon and a few fresh mint leaves to garnish the Sea Breeze cocktail. ENJOY YOUR MEAL

Maruya is a famous Philippine banana fries consisting of sliced ​​or mashed bananas sprinkled with flour, pounded and then fried until crispy. It is usually made with Philippine saba bananas and can come in a variety of forms, served lightly sprinkled with sugar. They are most commonly eaten as a light snack, sweet breakfast, or afternoon dessert. It is a favorite with children and is often found in street stalls across the country. ENJOY YOUR MEAL

Fata is often described as the Eritrean version of panzanella, but in this case, the dish is not mixed with tomatoes, but with a rich and spicy tomato stew soaked in crispy bread. This spicy tomato and bread salad typically consists of minced onion, garlic, diced tomatoes, oil, tomato paste, paprika, allspice, and crispy bread crumbs. The entire salad is usually made with full-fat yogurt, providing freshness and contrast with the bold flavors of the other ingredients. ENJOY YOUR MEAL

  Uni gunkan maki is a traditional Japanese type of sushi made in the shape of a long ship (gunkan). This version of gunkanmaki is made with nori-wrapped sushi rice alone or with sea urchin gonads as a topping. The flavors are sweet, rich and creamy, with notes of the sea. The texture is delicate and melts in the mouth. The dish can be found in most sushi restaurants in Japan and is often accompanied by soy sauce, wasabi, and sushi ginger.  ENJOY YOUR  MEAL

  Kawa is a traditional Japanese yakitori dish made with chicken skin as the main ingredient. It is believed that the best place for this type of yakitori comes from the neck of the chicken, but other parts of the skin are also commonly used. The skin is cut into strips, then seasoned with salt, placed on skewers and grilled until golden. Since the chicken skin has a high fat content, the taste of kawa yakitori is very rich, its texture is crispy on the outside and soft on the inside. The dish is often found in izakaya bars, where it is ideally paired with a cold beer on the side. ENJOY YOUR MEAL