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A Taste of Afghanistan: Unveiling the Richness of Afghan Gastronomy

Introduction: Afghan Food, a Hidden Gem

Afghanistan may be known for its war-torn history, but its cuisine is a hidden gem waiting to be discovered. Afghan food is a fusion of various regional and cultural influences, resulting in a unique and flavorful cuisine. It is a cuisine that is often overlooked, yet it is rich in tradition and history.

Afghan cuisine is characterized by the use of aromatic spices, bold flavors, and unique cooking methods. Afghan food is hearty, comforting, and reflects the country’s diverse history and culture. While it may not be as well-known as other Middle Eastern cuisines, it is definitely worth exploring.

Afghan Cuisine: A Blend of Influences

Afghanistan’s geographic location has made it a melting pot of different cultures, and this is reflected in its cuisine. Afghan food is a fusion of various regional and cultural influences, including Persian, Indian, Uzbek, Turkmen, and Arab cuisine.

Afghan cuisine is characterized by the use of aromatic spices such as cumin, coriander, and cardamom, and herbs like mint and dill. The use of yogurt, nuts, and dried fruits in dishes is another hallmark of Afghan cuisine. The country’s cuisine also features a wide range of meat dishes, including lamb, beef, and chicken.

Staple Dishes: From Meat to Vegetables

Afghan cuisine is diverse, and it features a wide range of dishes that cater to different tastes and preferences. One of the most popular Afghan dishes is Kabuli Palaw, which is a rice dish made with lamb, raisins, and carrots. Mantu is another popular dish, which is a type of dumpling filled with spiced beef or lamb mince and topped with yogurt and tomato sauce.

Afghanistan has a rich tradition of vegetarian cooking, and the country’s cuisine features a wide range of vegetable dishes. Sabzi, for instance, is a traditional Afghan dish made with spinach, onions, and tomatoes. It is typically served as a side dish with bread and rice.

Afghan Spices: Aromatic and Flavorful

Afghan spices are an essential component of the country’s cuisine. They add depth of flavor, aroma, and color to dishes. Some of the most commonly used spices in Afghan cooking are cumin, coriander, cardamom, cinnamon, and chili powder.

The use of spice blends like garam masala and ras el hanout is also common in Afghan cuisine. These spice blends vary depending on the region and the dish being prepared. Some popular spice blends in Afghan cuisine include Advieh, which is a blend of cinnamon, cardamom, and rose petals, and Baharat, which is a blend of cinnamon, cumin, and coriander.

Popular Desserts: Sweet Delights of Afghanistan

Afghanistan has a sweet tooth, and the country’s cuisine features a wide range of desserts. Some of the most popular desserts in Afghan cuisine include Sheer Yakh, which is a creamy ice cream made with rosewater and pistachios, and Firni, which is a creamy rice pudding flavored with cardamom and topped with nuts.

Another popular dessert in Afghan cuisine is Jalebi, which is a deep-fried pastry soaked in syrup. It is typically served during special occasions and celebrations like Eid and weddings.

Tea Culture: An Integral Part of Afghan Food

Tea is an integral part of Afghan food culture. The country’s tea culture is centered around green tea, which is typically served with sugar cubes and cardamom. Tea is often served as a sign of hospitality and is an important part of Afghan social gatherings.

Tea is also used to wash down meals and aid digestion. It is typically served in small glasses and is enjoyed throughout the day.

Eating Habits: Celebrating Food with Family and Friends

Food is an important part of Afghan culture, and meals are often a time for family and friends to come together. Afghan meals are typically served family-style, with dishes placed in the center of the table for everyone to share.

Eating with your hands is also common in Afghan cuisine, and bread is used to scoop up food. This communal style of eating reflects the country’s tradition of hospitality and generosity.

Afghan Hospitality: Sharing Food and Tradition

Afghan cuisine is more than just food; it is a reflection of the country’s culture and tradition. Hospitality is a core value in Afghan culture, and sharing food is seen as a way to honor guests and strengthen relationships.

Afghan hospitality is characterized by generosity, warmth, and a welcoming attitude towards guests. It is common for Afghan households to prepare elaborate meals when guests are expected, and sharing food is seen as a way to connect with others and build community.

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Everyday Question: Why is Water Always Served in Bottles in Restaurants?

When visiting a restaurant, drinks are usually served straight from the glass. If you order mineral water, it often comes in bottles. What’s behind it?

The Mineral and Table Water Ordinance (MTVO)

If you order a drink in a restaurant or a café, you will usually receive it in a glass.

Table water can also be served in a glass or carafe – in contrast to mineral water, which is subject to special regulations and can only be brought in unopened bottles and only served at the table. The reason for this lies in the regulations to which mineral water is subject. These are the highest quality standards that are regulated in the Mineral and Table Water Ordinance (MTVO):
It originates from subterranean water sources protected from pollution and is obtained from one or more natural or man-made springs.
It is of original purity and characterized by its content of minerals, trace elements or other components and, where appropriate, by certain, especially nutritional effects.
Its composition, temperature and other essential characteristics remain constant within the limits of natural variations; they are not changed by fluctuations in the bed.
So if the mineral water is brought to your table in a sealed bottle and only opened there, you should be assured that it is just this quality water – and not table water, for example. So you can be sure that you will be served unadulterated mineral water.

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Star Chef Reveals Insider tip: Why You Should Always Reserve an Extra Seat in The Restaurant

Star chef Gordon Ramsay has a hot insider tip for your next visit to a restaurant: You should always reserve an extra seat. That’s really what’s behind it.

That’s how often go out to eat on average

The eating habits of are changing radically: Less and less people are cooking and eating at home. Convenience products, fast food and to-go shops in particular are becoming increasingly popular, since young adults aged between 20 and 34 place great value on convenience and low prices.

Nevertheless, nothing beats a pleasant evening in the restaurant with an inviting ambience and delicious dishes that you can’t buy anywhere else. “Besides, it’s much more about the atmosphere, the passion of the chefs, good service and the bar with tasty drinks,” says star chef Ramsay in an interview from Dubai.

Gordon James Ramsay is a radio and long-distance British chef, restaurateur, TV chef and cookbook author. The Gordon Ramsay Group operates 35 restaurants worldwide, including 15 in London. Four of the restaurants in operation have been awarded stars by the Michelin Guide (as of 2019).

In 2019, a survey by the opinion research institute YouGov showed that around 20 percent of people eat out two to three times a month, ten percent once a week – or even more often. And especially in times of Corona, going to restaurants is valued more again due to closures, reopenings and the 2G regulation, since it is not a matter of course for everyone to spontaneously go out to eat in a good restaurant.

Insider tip from the star chef: Why always reserve one more seat?

Especially if you want a cozy meal for two, it is a great advantage to reserve one more seat. Not only because at a table for two you can quickly end up in an uncomfortable place in the restaurant, but because a larger table is much more pleasant.

If you have reserved an additional seat, another person can spontaneously come along without having to change the reservation. This makes sense especially on birthdays when the number of people is still unclear. If there are actually fewer people than indicated, you have the better table – if more people come than reserved seats, the restaurant could already be full or you have to sit at different tables.

Another big advantage is that you have more space when eating to spread out food and drinks and there is no lack of space at the table for two.

The downside of only reserving for two

As romantic as the idea is: a candlelight dinner for just two people, with candlelight, good food and a good wine. A table that is only suitable for two people is usually quite small and fills the awkward corners of a restaurant.

A table for two is often in a cold corner seat, next to the toilets, or you are moved directly at the bar. Many restaurant owners want to save space in this way and give the better tables to larger groups – which of course makes perfect sense, but can quickly become uncomfortable for the guests at the table for two.

Tip: Take star chef Gordon Ramsay’s suggestion seriously – never reserve a table for just two people again. This saves you uncomfortable restaurant visits and you can spontaneously take one more person with you.

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