What is the history of Fried Fish?



From a working class meal to a popular culinary trend, fish and chips have come a long way since their origin.



Long Long ago



Fried fish is believed to have been brought to Britain by Jewish immigrants fleeing persecution in Portugal and Spain during the 16th Century. There are several reports that suggest fish and chips were initially sold on large trays hung around the necks of vendors. Some historians say the first fish and chips shop was opened by a Jewish immigrant in East London around 1860. Another legend on the origin of this crispy meal suggests fish and chips were not meant to be one whole dish. According to this story, in the 1680s when the Meuse River froze during winter, Belgian housewives cut potatoes in the shape of fishes and deep fried them as fishes were scarcely available.



There is no proper record that claims who put the two components (fish and chips) together.



By 1870s, fish and chips became a popular meal among the economically weak people in London. Rapid industrialisation during this period enhanced the sale of fish and chips as steam-trawling boats boosted the supplies of fish. The working class people found it convenient to grab a bag of freshly fried fish and chips before rushing to mills and factories.



Comfort in tough times



Certain historians believe fish and chips played an important role in Britain’s victory in World War I. According to studies, fish and chips served as a food that brought contentment during difficult periods. George Orwell in ‘The Road to Wigan Pier’ (1937) wrote, fish and chips were among the home comforts that kept the people happy and this “averted revolution”.



During World War II, when there was difficulty in providing supplies to every household, the British ministers made it a point to make sure fish and chips were one of the few foods that were never rationed.



Varied versions



The fishes used in this dish are usually a variety of white fish such as cod, haddock or pollock. Fresh slices of fish are dipped into a light and airy batter before being deep-fried. In Britain, fish and chips are usually served with mushy peas and homemade sauces such as lemon mayonnaise and cury. In Scotland, it is served with chippy sauce, which comprises brown sauce and vinegar. Belgians eat their fish and chips with mayonnaise and the Chinese eat them with with sugar. Fish and chip topped with crab sauce is popular in Singapore.



Ever-evolving classic



There are several adaptations of the classic fish and chips that aim to cater to a wide range of people. There are vegan fish and chips, where tofu is used instead of white fish. Gluten-free fish and chips make use of alternatives such as rice crumbs. There are also several interesting flavours such as peri-peri, masala and barbeque.



 



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What is the history of pasta?



Did you know that the European staple pasta’s origin can perhaps be traced back to at least 3500 BC Japan and China?



History



 The exact story behind the birth of pasta is unknown. However, most food historians believe pasta was first prepared in ancient China and Japan. This is then believed to have spread to the Middle East and northern Africa via the Silk Road. Some food experts claim that the 7th Century nomadic Arabs would have brought pasta with them as they travelled from Libya to Sicily, Italy.



Pasta is the Italian word for “paste”, referring to the consistency of the pasta dough while kneading. Some reports suggest pasta originated in Italy. There are several mentions of the dish in Italian texts since the early 12th Century. According to Italian writer Boccaccio, pasta was popular in Italy in the 14th Century. Pasta was a dish reserved for the aristocrats and the elite until the end of 17th Century. The recipe of pasta prepared for the wealthy was elaborate and comprised exquisite ingredients. The cheeses used were also very expensive.



Due to poor economic conditions, the common people were not able to afford meat. Hence they resorted to making pasta with cheap wheat that was widely available.



The production of pasta with the help of machines such as a mechanical press also began during this time. This also contributed to the increased consumption of the dish. Pasta was carried by Italian immigrants as they moved to different parts of the world. By the mid-20th Century, it became popular in several parts of the world.



A global phenomenon



From the shape of the pasta to the kinds of ingredients used, pasta is one of the most diverse dishes in the world. As the dish spread to several countries from Italy, it was adapted to suit the local palates. For example, in the U.S., spaghetti and meatballs, and mac and cheese are popular. Argentineans prepare large ravioli-like pasta called sorrentinos.



India has a vegetable masala version.



In all shapes and sizes



There are over 350 types of pastas around the world. Different pastas have different names, and most of them are based on the shape the dough is moulded into.



A few famous shapes of pasta include penne, fusilli, spaghetti, rigatoni, ravioli and tortellini. All the types of pastas can be tossed with a sauce and toppings of one’s choice.



Some of the popular sauces are carbonara, Bolognese, pesto, marinara, alfredo and ragu.



Rarest of rare



In Italy, a few types of pastas are extremely rare. For instance, the recipe of su filindeu, the most expensive pasta in the world, remained in the Italian town of Nuoro for 300 years. This pasta was not served to the public for over 200 years. It is made by folding semolina dough into 256 strands and stretching it to form needle-thin wires, which are diagonally placed in a circular frame in an intricate three-layer pattern. Another such rare pasta is the lorighittas, which is passed down by women from generation to generation, within the Sardinian community. Unlike su filindeu, lorighittas have remained relatively unknown to the outside world.



 



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What are the types of salad?



Green salad



Also known as garden salad, this is mainly made up of leafy greens such as lettuce and spinach mixed with common salad vegetables such as cucumbers, tomatoes, avocadoes, peppers, onions, radishes, mushrooms, beets and olives and flavoured with assorted herbs such as parsley. It might be garnished with eggs, thinly sliced meats and a variety of cheese. Chopped nuts and edible flowers may be used too. Often, the mix is drizzled with lines juice or olive oil served on a lettuce leaf.



Bound salad



Finely chopped salad vegetables are bound in a thick sauce. Mayonnaise, green goddess, thousand island and ranch dressings are commonly used. Typically, bound salads, which hold their shape even when scooped and served in a plate, are used as sandwich fillings. Examples include coleslaw and potato salad.



Dinner salad



These rich salads usually contain meat or seafood with a helping of vegetables. Caesar, Cobb and Chef’s salads are popular diner salads.



Fruit salad



Chopped fruits (fresh or canned, seasonal or not ) are topped with lime juice and honey. Or fresh cream. Or custard. Or a scoop of ice-cream. And garnished with chopped nuts.



Dessert salad



This combination of fruits and vegetables, mayonnaise, whipped cream and jellies is often served along with the main meal rather than at the end.



Chef’s salad



This American salad combines hard-boiled eggs, some form of meat (ham, beef, chicken etc), tomatoes, cucumbers and cheese. It’s served on a bed of lettuce or another green, leafy vegetable with a variety of dressings.



Caesar salad



This is a green salad made of lettuce, Worcestershire sauce (a fermented fish sauce that contains tamarind, sugar, salt, vinegar and spices leading to a medley of tastes), anchovies (saltwater fish), garlic, mustard paste, black pepper, Parmesan cheese, olive oil, eggs and lemon juice.



Cobb’s salad



This American garden salad contains salad greens, tomatoes, crisp bacon, grilled or boiled chicken, hard-boiled eggs, avocadoes, chives, Roquefort cheese (from sheep milk) and vinaigrette (oil mixed with lemon juice).



Waldorf salad



A crunchy fruit and nut salad, this has fresh apples, celery and grapes bound in mayonnaise and garnished with walnuts. It’s served on a lettuce leaf: Modern Waldorf recipes include fruits of every flavour and colour, from oranges to pomegranates.



 



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What is the history of Salad?



Marcus Gavius Apicius, a food connoisseur who lived in ancient Rome in 1 AD, is believed to have written a cookbook titled “De Re Coquinaria” (“The Art of Cooking”), which contains several recipes for salads. The name salad comes from herba salata, Latin for raw vegetables seasoned with brine. Of course, the Romans themselves never referred to the dish as salad. They just enjoyed assembling raw vegetables, enhancing the taste with sprinklings of salt and herbs and a dash of vinegar. Medical experts such as Hippocrates recommended it as the ideal dish to begin a meal.



Gone.. and back!



With the fall of the Roman empire, salads became less popular as meal starters and slowly went out of fashion – with raw vegetables increasingly being prescribed as medicine. The, between the 11th and 15th Centuries, basic salads made of raw vegetables, herbs and edible flowers made a comeback. By the end of the 15th Century, a great deal of experimentation was happening with salads and salad dressings. In 1756, mayonnaise debuted as a ‘victory sauce’ to celebrate France’s victory over Spain. Since then it has remained a popular salad dressing, a dip for fries and a part of sandwich fillings.



A Dutch cookbook dating back to 1770 mentions a recipe in which things sliced cabbage (koolsla in Dutch) is mixed with melted butter, vinegar and oil. This went on to become ‘coleslaw’ as it travelled the world. As it travelled, the thinly sliced cabbage remained constant while other ingredients – from grated carrots to pineapple, bell peppers, pickles, onions, herbs, buttermilk, cream and in some cases, even fruit – were added to the coleslaw. It has been toasted as a sandwich filling. And it’s been dressed with peanut sauce, green goddess and blue cheese.



Salads came into their own in the late 1800s, with fruit salads making an appearance and leading to the ‘dessert salads’ course. With their health benefits being wildly recognised by the 20th Century, salads entered the diet of countries such as India that had no real tradition for salad consumption. Salad bars appeared in real tradition for salad consumption. Salad bars appeared in restaurants and chefs began experimenting with offerings. Caesar’s salad, Waldorf salad and Cobb’s salad are well known signature dishes. With cookie salads and pasta salads joining the ranks, we can admit that salads have become whacky and exotic!



 



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What is the history of butter chicken?



The rich and fulfilling butter chicken is one of the most popular dishes in Indian cuisine.



The story of butter chicken is connected to the beginning of two other popular Indian dishes, namely tandoori chicken and dal makhani.



Origin



Kundan lal Gujral, an Indian chef and the inventor of butter chicken worked at Mukhey Da Dhaba, a food joint in Peshawar (now in Pakistan). Around the 1920s, the owners of the dhaba sold it to Gujral. Following this, he changed the name of the food joint to Moti Mahal.



Gujral, also the inventor of tandoori chicken, wanted to find a way to make use of the tandoori chicken pieces that were drying up when left unsold in his restaurant. In order to make the chicken moist and palatable, he tossed them in tomato puree, butter, fresh cream and spices such as coriander, fenugreek, cloves and cardamom. This was the birth of butter chicken.



When the 1947 Partition took place, Gujral flew to Delhi with his family.



He established his hotel Moti Mahal in Delhi and his tasty inventions led to the rise of popularity of his restaurant. After butter chicken, he also went on to create the famous dal makhani.



International appeal



Gradually, Gujral opened a chain of restaurants acroos India and several other countries such as New Zealand, Tanzania and Oman. Several popular names such as Soviet leader Mikhail Gorbachev, former U.S. Presidents Richard Nixon and John F. Kennedy, and star chef Gordon Ramsay have visited Gujral’s restaurant to taste the butter chicken. Over the years, many other eateries and restaurants have also developed their own versions of the butter chicken. The dish is now a quintessential part of North Indian cuisine.



Evolution



The butter chicken prepared in Peshawar has evolved into several other dishes such as chicken lababdar and murgh makhanwallah.



Some food experts suggest that the recipe of chicken tikka masala is also inspired by butter chicken.



Quirky adaptations



There are several interesting adaptations of butter chicken today, namely butter chicken tacos, pizzas, rolls, burgers, biryani, lasagna, dumplings and even kurtoskalacs (a Hungarian spit cake).



 



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What is the origin and evolution of the Nachos?



Unlike several other Mexican dishes, nachos are a fairly recent invention. First prepared in the height of World War II in Mexico, the crispy snack became a huge hit across the globe in just a few decades,



History



The first plate of nachos was created by restaurateur Ignacio Anaya Garcia in 1943 in a restaurant in Piedras Negras, a Mexican city. Garcia, who was working as the head waiter at the restaurant had to feed a group of women, who came from the U.S. military base nearby, situated in Fort Duncan, Texas. As there was no food left at the restaurant at that time of day, he reportedly at that time of day, he reportedly fried some tortilla chips and topped them with shredded cheese and jalapenos. He called this dish, “nacho”, after his nickname. Nachos were first mentioned in a cookbook in 1949 and Garcia was given the credit for creating the dish. In the next few decades, nachos became popular, Garcia opened his own restaurant in Piedras Negras. As Garcia never patented the dish, his son tried to obtain the rights for the original recipe in 1960. However, as a long time had passed since the invention, the recipe couldn’t be owned by the creators and it automatically became free for public use. In the 1970s and 80s, the dish began to be widely consumed as a snack across the U.S. Entrepreneur Frank Liberto is credited with the boom in the popularity of the snack in North America. Liberto invented the special “nacho cheese” and marketed the nachos at sport stadiums and movie theatres.



Not-so-real nacho cheese



In the initial years after the nachos were created, the cheese had to be melted in an oven before being added as the topping. The invention of nacho cheese eliminated the need for an oven and also enabled easy storage and a longer shelf life. Nacho cheese, created by Liberto is a gooey liquid that can be poured over nachos without being melted or heated. The recipe of this cheese remains a secret. However, this cheese is not considered real by many experts, including the U.S. Food and Drug Administration. Nachos with the cheesy topping were first sold at a stadium food stall in 1976. Since then it has become one of the famous snacks in such venues.



Across the world



Nachos are still predominantly consumed only in North America and Mexico. However, owing to globalisation in the last few decades, several other places across the world have also been preparing varieties of nachos. For example, beef nachos are one of the most popular dishes made on Australia Day across Australia Bacon and baked beans nachos are widely consumed in Britain. In India, cheesy, tangy and sweet nachos spiced with cumin seeds and red chilli powder are often eaten with chutneys.



Among the most iconic Japanese variants are the kimchi and miso nachos.



Endless choices



From the tortilla chips to the cheese, there are several options. Tortilla chips made with gluten-free or carb-free ingredients are gaining popularity.



Some even use shredded vegetables such as sweet potatoes or squash to make the chips. The cheese can be made with other plant-based alternatives too. From strawberry cream, pineapple to chilli (gravy made with ground beef) and guacamole (an avocado dip), the choice of toppings that can be added to the nachos are endless.



 



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Where did potato chips, crunchy snack we all love, originate?



Who can resist the temptation of crisp potato chips, one of the world’s most favourite snacks? Potato chips come either deep fried or baked. Apart from the basic plan salted variety, flavoured chips are made by seasoning them with herbs, spices, cheese etc.



Potato crisps originated at a restaurant in New York in 1853. One day a diner refused to eat French fries because they were too thick. George decided to teach him a lesson. He made the crisp so thin that it was impossible to cut it with a fork. But unexpectedly the diner loved it. Soon the chips were in great demand. The invention of the mechanical peeler in 1920s made production of potato chips easier.



For long, salt was supplied in a sealed packet along with the chips, to be added when required.



In the 1950s, Joe “Spud” Murphy, the owner of an Irish crisp company, called Tayto, developed a technology to add seasoning, and produced the world’s first seasoned crisps. They were seasoned with cheese and onion and salt and vinegar.



Joe’s innovation became an overnight sensation, and many big potato chip companies in the United States made a beeline to Joe’s Tayto to purchase the rights to use the technology. In 2003, Pringle’s introduced coloured chips. The following year they came out with crisps each printed with a trivia or a joke.



What a Record!



The world’s largest potato chip was made in 1991, by engineers working for a leading FMCG company in the U.S., and the owners of a renowned brand of chips.



The chip measured 63.5cm x 35.6cm, and equalled the size and content of 80 regular chips made by the company. It contained 920 calories. It is on display at the World Potato Exhibit in Idaho, U.S.



 



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