Global Street Food

Watch Spicy, Buttery Dosa Porn Straight From A Mumbai Streetside

You haven't been this vegetally aroused in a while
Aug 28, 2013 3:00 pm

"Dosas are just okay," said nobody, ever. Check out this absolutely pornographic tribute to crispy-chewy South Indian rice and lentil crepes. I don't utter the words "food" and "porn" in the same sentence unless I mean it. Or if it's Wednesday. Hey!

How To Make The Best Elote Of Your Life (Or At Least This Summer)

Learn the secret ingredient to perfect Mexican corn
Jul 23, 2013 2:01 pm
recipe for elote

Restaurateur, cookbook author and TV personality Alex Garcia's AG Kitchen and Amigos both serve exceptionally delicious elote. Learn the secret technique behind the sweetest, most tender Mexican corn you've ever eaten. 

In Which I Deviate From My Halal Cart Habits

I broke a 20-year streak with one extra condiment
Jul 11, 2013 11:31 am

I wrote about New York's halal carts a couple of years back as one of the very first lunch suggestions I ever threw out there. That's because I've been eating combo rice since I was a wee thing. I find a container of meat-laden rice covered with tart yogurt sauce and fiery harissa to be a little styrofoam-contained piece of heaven. And then I did something crazy. To be perfectly truthful, I blame society for my actions. But I stand by them.

Play The Thai Street Food Guru Game!

Skewers, noodles, fried stuff and garnishes galore!
Jun 14, 2013 2:31 pm

The Bangkok Post published a comprehensive crash course in Thai street food. Well, we're treating it as a crash course because we don't know the answers to any of these questions! But thanks to the answer key, you too can be a master of the Thai grilled tubesteak nugget-thing (answer key sez: Isan-style sausage) and possess the knowledge to serve it with lettuce, ginger and chiles. Meat skewers, fried noodles and other delicious bites after the jump. 

 

Condiment Alert: Here's Why India Has The Best Ketchup

First off, just look at the guy in this photo
Dec 17, 2012 12:31 pm

I remember dipping fries into ketchup in India as a kid and thinking "what the hell is this stuff?" It was definitely ketchup — thick, sweet and dark — but it was sharper and more spiced than its glossy, pale red American counterpart. Comprehending as an American child that another country's ketchup could possibly be better on more things really did a number on my juvenile patriotism. And it really didn't help the early onset urge to photograph and document what I ate.

Kumpir: A Hot Potato From Istanbul

Turkey's crazy street food never ceases to amaze
Dec 10, 2012 12:31 pm

Thanks to our editorial intern Laila, we've been pretty solidly educated on the glories of the various kinds of Middle Eastern street food she grew up with. First she brought Turkey's wet burger to our attention. Then we learned about koshary, the most delicious way to feed the most people with the least effort, via Egypt's Rachael Ray. Now with knowledge of kumpir — a specialty in Ortaköy, Istanbul — I'll attempt to reinvent the baked potato. Or at least use up a lot of leftovers all at once.

Easy Mango Lassi Recipe

Try this easy mango lassi recipe any time of day
Dec 8, 2012 11:01 am
easy mango lassi recipe
Photo: joo0ey on Flickr

Mango is, to nobody's surprise, a very popular flavor of lassi. Others omit the fruit and add either honey and rosewater or salt and cumin as variations. While Greek yogurt is awesome and deserves every bit of hype it gets, regular, preferably homemade yogurt is the way to go here — Greek's too thick to sip through a straw, something you'll want to do. 

Yomari! The Literally Heart-Shaped Dumpling You've Never Tried

This Nepalese delicacy is cause for celebration
Nov 13, 2012 12:31 pm

I found a shape of dumpling I've never eaten, and I'm ecstatic. I went to a Nepalese restaurant last night and ordered yomari, dumplings typically filled with molasses and eaten on holidays. These were closer to momo with a spiced ground lamb filling, but with a heart or root vegetable shape rather than soup dumpling shape. Am I obsessing over dumplings? 

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