From the Bond’s martini to the Sex and the City’s Cosmopolitan, and from Marilyn’s Manhattan to the Cocktail’s Red Eye, all these drinks are synonymous with their on-screen characters. So, the next time you watch these movies, make the famous cocktail for yourself to double-up the fun. Most of the drinks have their original recipes but we present to you the recipes that made them famous. Also, don’t forget to utter those famous dialogs while enjoying your drink.

Vesper Martini ~ Casino Royale

☑ 1 oz. Gordon’s Gin ☑ ½ oz. Vodka ☑ ¼ oz. Lillet Bal

DirectionsShake gin, vodka and wine with ice in a shaker, and then pour it into a frosted glass. Garnish it with a slice of lemon or a lemon twist.

Psst…Lillet holds a competition every year in which every contestant has to make a drink with a twist. They can add their own ingredients to the drink without deleting any of the original ones.

French 75 ~ Casablanca

Directions:

Stir gin/cognac along with lemon juice in a Collins glass. Now, add sugar to the drink and stir well. Add ice to it and stir the drink. Once all the ingredients have mixed, top it up with champagne. You can garnish it with a lemon slice.

Psst…The drink gets its name from the French 75-millimeter M1897 canon, a.k.a., the French 75. This was the main artillery of the French in the first World War.

Red Eye ~ Cocktail

Directions:

Pour vodka in the frosted mug and then add tomato juice to it. Now, add chilled beer to the drink but do not stir. Crack an egg and add the contents to the mug. Do not stir and serve the drink. You can top it up with lemon peel or with celery stalks (just like Bloody Mary). You can also add coffee to it!

Psst…The Japanese version of the drink does not include egg. It makes use of lemon juice.

MovieEvery drink will appear glamorous if Tom Cruise mixes it! There are a lot of pleasing cocktails mentioned in the movie, but the one that matches the flair of the actor (who can give you a hangover), is the Red Eye cocktail (it helps cure a hangover).

Cosmopolitan ~ Sex and the City

Directions:

Shake vodka, triple sec., lime juice and cranberry juice in a shaker. Once they are mixed well, add ice to the drink and shake again. Pour the cocktail in a martini glass and garnish it with lemon peel or orange peel.

Psst…It is considered to be the second most popular cocktail, after Martini.

Whiskey Sours ~ The Seven Year Itch

Directions:

Shake whiskey, lemon juice, egg white and sugar in a shaker with ice. Now, strain the drink into an old fashioned whiskey glass and garnish it with cherries.

Psst…It is believed that the first mention of the drink was in a newspaper in Wisconsin in 1870.

White Russian ~ The Big Lebowski

Directions:

Add vodka and Kahlúa in the glass (prefill the glass with ice). Now top it up with cream and enjoy the drink.

Psst…The traditional cocktail was the Black Russian, but when cream was added to it, a new cocktail was created, the White Russian.

Singapore Slings ~ Fear and Loathing in Las Vegas

Directions:

Shake all the ingredients in a shaker with ice, and strain it into a highball glass. You can garnish it with cherry or a slice of pineapple.

Psst…It was invented in a hotel in Singapore but the recipe of the original drink was misplaced by the hotel staff.

MovieJohnny Depp enjoyed this drink in the Fear and Loathing in Las Vegas. The drink appears in a flashback scene, where Depp recalls sitting in the patio of a hotel and enjoying Singapore Sling with mescal (a distilled alcoholic beverage) by the side.

Mojito ~ Miami Vice

Directions:

Muddle mint leaves and sugar, then add ice. Now pour rum and lime juice and stir. Add club soda/soda water and garnish with mint leaves.

Psst…This drink also featured in Bond movies including Die Another Day, as it was very popular in Cuba at that time and was also gaining popularity in USA.

MovieMiami Vice has the protagonists Crockett and Tubbs solving their personal and professional issues. Their friend in this journey is, the Mojito.

Sweet Vermouth on the Rocks ~ Groundhog Day

Psst…In Europe, the Vermouth is enjoyed as an aperitif.

MovieWhen Bill Murray and Andie MacDowell go to a bar, in the movie, Andie orders this drink. She says that the drink reminds her of Rome.

Manhattan ~ Some like it Hot

Directions:

Shake all the ingredients along with ice in a cocktail shaker. Stir the drink in a martini glass and garnish it with cherry and orange peel.

Psst…Manhattan is heavily drunk by locals of North Frisian Island of Fohr as part of a tradition.

Few other famous cocktails that made their appearance in films are listed below:

• Mint Julep ~ Star Trek
• Grey Goose Martini ~ Hitch
• Screwdriver ~ Screwdriver
• Rob Roy ~ True Confessions
• Bloody Mary ~ The Girl Can’t Help It

• Zombie ~ Breakfast At Tiffany’s
• Old Fashioned ~ It’s A Mad, Mad, Mad, Mad World
• Grasshopper ~ Ronin
• Planter’s Punch ~ Gone with the Wind
• Tom Collins ~ Meet the Fockers

* Quotes taken from Wikiquotes/IMDb/Filmscript

Next time you are in a party or at a social gathering, impress your friends by sharing this information with them. But don’t forget to order your drink, with the dramatic twist! Cheers…

Buzzle: Food & Drink

Recipe terms for this post:

From seedless watermelons, bananas, pineapples, oranges to grapes, today, a pomologist or horticulturist can produce fruits without a trace of seeds, by using a number of ways ranging from tissue culture, parthenocarpy, stenospermocarpy, grafting, to budding methods. Seedless fruits are mainly produced by using grafting or cutting methods. In the grafting technique, a shoot or bud is joined to a growing plant by insertion or attachment, and once the flowers bloom, they are sprayed with plant hormones, such as gibberellic acid (GA3), cytokinin or auxin, to ensure that no seeds are formed. On the other hand, parthenocarpy is when a fruit is developed without the fertilization of ovules, and stenospermocarpy is when pollination and fertilization take place but does not produce any mature seeds, as the seeds get aborted at an early stage. Tissue culture is another process of propagating tissues of either cells or plants in an artificial environment, where it continues to survive and function. This method is mainly used to duplicate seedless oranges, cucumbers and bananas.

Seedless watermelons and cantaloupe have a complicated propagation method. They are grown from crossbreeding a normal watermelon or cantaloupe seedling, which consists of two sets of chromosomes with a tetraploid that consists of four sets of chromosomes to produce a triploid plant, that has three sets of chromosomes. Meiosis does not take place as it has only three sets of chromosomes, where one set does not have a matching set to pair with, and so does not produce fertile gametes. A diploid plant is still needed in the vicinity to pollinate the triploid plant and stimulate fruit development without fertilization, and produces fruits without seeds.

List of Fruits Without Seeds

Water Apple

Scientific NameSyzygium samarangense

Watermelon

Scientific NameCitrullus lanatus

Persimmon

Scientific NameDiospyros virginiana

Pineapple

Scientific NameAnanas comosus

Grapefruit

Scientific NameCitrus paradisi

Lime

Scientific NameCitrus aurantifolia

Tangerine

Scientific NameCitrus tangerina

Fig

Scientific NameFicus carica

Apple

Scientific NameMalus domestica

Banana

Scientific NameMusa acuminata

Blackberry

Scientific NameRubus fruticosus

Breadfruit

Scientific NameArtocarpus altilis

Cactus Pear

Scientific NameOpuntia

Cantaloupe

Scientific NameCucumis melo

Cucumber

Scientific NameCucumis sativus

Eggplant

Scientific NameSolanum melongena

Grapes

Scientific NameVitis vinifera

Guava

Scientific NamePsidium

Loquat

Scientific NameEriobotrya japonica

Papaya

Scientific NameCarica papaya

Peach

Scientific NamePrunus persica

Pear

Scientific NamePyrus

Java Plum

Scientific NameSyzygium cumini

Tomato

Scientific NameSolanum lycopersicum

These were some genetically modified fruits that are readily available in the market today. Scientists are also working on many other fruits like mangoes, custard apple, pomegranates, kiwi, and many more. The Thompson grapes, navel oranges, seedless bananas, and watermelons, in fact, make up over half the United States fruit market. Moreover, countries all over the world are busy cultivating these modern seedless fruits, for they are considered economically valuable, easier and more enjoyable to consume. Buzzle: Food & Drink

Recipe terms for this post:

Sugar, fat, and salt have the tendency to elevate your senses to a natural high, something similar to what drugs make you experience … talk about Food Addiction!

There is a difference between “Love for Food” and an “Obsessive Addiction for Food”! Do you eat because of love, or does your food seduce you into its indulgence? Yes, certain foods can bewitch your mind and make you a certified addict.

Haven’t you noticed how some foods just attract you toward them like a magnet pulling a metal piece towards it? And no matter how much you wish to repel, divert yourself, or try to change your direction, you end up breaking your vow and find your mouth filled with the tempting foods, perfectly fitting into the need of the hour. Here lies a list of foods that have the capacity to seduce you to a degree that it won’t be wrong to call yourself a slave of theirs.

Can’t do Without Coffee, Can You?

As if the sensuous brown color and the captivating luster of the coffee beans wasn’t enough, as if the enchanting aroma didn’t do enough to elate your already aroused senses, it comes in the form of a steaming hot cup, emitting an aura that is more powerful than anything else that surrounds you. That is the power of coffee, the dominatrix in the world of food and beverage addiction!

It is the much-needed kick starter, the energy booster, the supplier of the rush that carries you through the demanding day. Coffee continues to control the lives of many, imparting its addiction efficaciously. Those under its influence would agree that it is the one thing that they can’t imagine their day without!

✦ The Cause: Coffee, as we all know, has caffeine, the one ingredient responsible for stimulating us and replacing our exhaustion with a rush! The addiction is caused because of the fact that the more you are into the habit of consuming coffee, the less stimulating it becomes. And to feel the rush and alertness again, all you are likely to do, is fill your ‘tankard’ by draining ‘n’ number of cups … and beyond! (Proof it is: It didn’t stop at ‘n’, did it?)

Are Donuts Driving You Nuts?

Just a bite of the chocolate-filled glazed donut is enough to conquer all the taste buds that possibly exist in your tongue. All you have to do is to close your eyes, and enter a whole new realm of pleasurable moments ….

What is not enticing about them? The glaze, the colorful toppings, the tempting fillings … jams, custard, melted chocolate … Oh, the lubricious appeal!

✦ The Cause: The lips like sugar! Why do you think half of the people you know have a sweet tooth? And sweet tooth is just an understatement! You would flip out if you knew the effects of sugar addiction on your mind and body. Studies done on rats have shown that consumption of sugar can actually induce the production of dopamine. Its addiction, followed by abstinence, also led to withdrawal symptoms, as observed among drug addicts! “Sugar-high”, as good as it may feel, may affect you, both physically and psychologically.

The Charm of the Colorful Candies and Gums

Lo and Behold! The beauty that first enchants the eyes, travels to your lips and dissolves within your taste buds, thereby providing you a sugar high … Ah! sweetness… at its best!

The fancy bright colors, enticing texture, shapes, and sizes! If you don’t like it round, you have the long ones, not to miss the fancy heart-shaped candies that are worth digging your teeth into. The taste, oh my God! Candies and gums take you into a world of myriad flavors, titillating your taste buds every time you swirl them in your mouth. Who wouldn’t get addicted to this ultimate source of sinful delight?

✦ The Cause: The sugary crunch of the candy, and the gum drizzled with sugar crystals that releases all the sweetened flavors with each dig… sweetness at its best becomes the sweetness at its worst! Sugar is linked with the secretion of dopamine, which elevates the mood and creates a happy feeling all over. To stay in that state, you just pop in another piece without even realizing that you are falling into its trap! Candy, anyone?

The Cheesy Affair

You want it in your burger, your sandwich, your pizza …, you want it all the time…, so much so that you wouldn’t mind paying the extra dollars to fulfill your Pavlovian desire. After all, what is a meal without cheese?

The aroma that repels quite a few, is more than enough to make some drool. Though not everyone is a cheese lover, those who are under its spell surely wouldn’t mind being a slave of it, and why not! Everything about cheese is inviting. The dense-yet-silken flavor of cheese … never thought cheddar could translate to ‘la dolce vita’! Who wouldn’t want to taste and experience the divine pleasure of something that lures you to perfection?

✦ The Cause: Did you know cheese contains morphine? Yes, it does; however, that is not the only ingredient that makes this food cast its spell on us. Cheese is also a source of casein, a protein which upon digestion, produces casomorphins, giving the body a boost. Another ingredient responsible for the natural high is phenylethylamine. All these substances make you a cheese addict.

White Bread Indulgence

The sight of it at the very first meal of the day …, there it lies, parading its dominance on the plate, accompanied by its helpers (peanut butter, jam …), so that every bite we take feels more alluring, more fulfilling, more indulging ….

No matter how many varieties of bread they bake, nothing beats the pristine pleasure your mouth receives by the indulgence of white bread! The way the freshly baked piece of white bread just melts in your mouth, leaving behind the tinge of sweetness… oh, the feeling! We are conditioned to love it, it’s one of those foods we have grown up eating. Our mind is hypnotized by it, our taste buds crave for it; if there is something called food satisfaction, it begins with white bread!

✦ The Cause: The cause could be both psychological conditioning, and the heavy portion of carbs! You see, when digested, carbs convert into glucose, or to be more specific – sugar! When sugar enters your blood stream, it gives our mind a happy feeling, it becomes a natural way of achieving the sense of blissful elevation. Same goes with white rice and pasta, you can’t stop yourself until you end up feeling sick from stuffing that stuff! (alliteration absolutely intended!) Does that stop you from going overboard the next time? I don’t think so!

The Ice Creamy Fantasy

How do I describe the heavenly bliss, the divine satisfaction this toothsome dessert brings to your soul? Just one bite is enough to take you to a world that you would never want to leave, and what do you do to stay in the heavenly high? Well, have more bites of this delicious creation.

If this list was in a particular order, I bet the ice cream would have been at the very top! I mean just look at this temptress … the colors, the texture, the appeal …, all of it is enough to captivate you visually. And when you feel the smoothness of it within your mouth melting as the seconds pass by, the craving doesn’t curb, but arouses your want for it. Only a complete submergence can come close to satiating your desire for it.

✦ The Cause: Do I really need to explain? Ice cream directly hits the pleasure centers of your brain. Why do you think it takes you to the seventh heaven? You can relate the cause to the abundance of sugar and some degree of fat in it. Sugar takes you to a natural high by releasing opioids and dopamine in the brain, so does fat, making you an addicted, obsessive lover of it!

The Wild Cravings for the Hamburger!

You’ve had your timely meal, yet after a few hours, hunger strikes you. You flip through the TV channels, only to see the tempting advertisements of McDonald’s and Burger King! You know your fridge has a stock of processed meat – ham, bacon, salami, meat balls, nuggets, sausages … man, that’s a sign! They have the zingy appeal that leaves you lusting, you just can’t wait to dig your teeth into ‘em, … and there you go…

This food item can surely bring forth the Corinthian in you, and no one can blame you even a tiny bit! The smell, the texture, the glaze, and the experience of where a small morsel can take you, is sufficient for you to fantasize about it day in and day out. Remember how Steve Martin responded to his first bite of hamburger in the movie Pink Panther? Now, that’s what I’m talking about!

✦ The Cause: Processed meats are a perfect blend of the three most addictive components in the world of food. It is an enticing combination of the mouth-watering carbs (sugar), animal fat, and salt. Like sugar, fat and salt also tend to release opiates in the brain, which creates a state of bliss within you, and you continue to remain there, going weak in the knees …

A Vicious Rut – Chips and French Fries!

Oh, the binging never ends! Potato can put us on our toes, when it comes to gorging on its products – the chips and French fries! While potato chips top the list among infamous junk foods, our burgers, steak, breakfast plate …, nothing is complete without the presence of French fries. Doesn’t the yellow just mellow!

The zingy addition of salt, combined with the fat that makes you drool, not to forget the natural sweetness in potatoes, that just adds the icing on the cake! I don’t know if it’s a good thing or a bad thing that each one is so fine in size, that even if you’ve had quite a lot, you don’t feel you’ve had enough!

✦ The Cause: Well, psychologically, it may be the size of each piece, but the addiction is more because of the carbs, fat, and salt! Carbohydrates present in the potato will ultimately digest into glucose (sugar), the fat and salt combined with it, will cradle your mood to euphoria …, but eventually it will disappear, and you will put more of the food in your mouth to experience that high again.

Ecstasy Redefined – The Yummy Cake!

Overpowering and impossible to resist! A glance is all it takes to entice you into a web of culinary pleasures, and once you succumb to the alluring first bite, there’s no way out.

A perfect mixture of the icing, toppings, cream, and the sponge cake, complementing each other so well, that you can’t stop till you drop. The creaminess and the smoothness that diffuses within your mouth and reaches to a more divine level, the experience is beyond words!

✦ The Cause: “Sugar-fats-and-carbs-high” is what you get when you cave in to this food item. Cookies, pastries, cupcakes, muffins …, they all have the same effect on us. Sugar, fats, and carbs elevate the state of happiness by releasing opiate-like substances making you an addict to the food that gives you wings! With so many options in the market, or right in your kitchen, who wouldn’t cave in to these desires?

The Ultimate Seductress – Chocolate!

You know in your heart you’ve already had enough, a small bite of the seductive delicious brown bar was all you wanted, just so as to satisfy your craving. But you need a lot more than the small bite, oh yes you do, a lot more bites that make you want more and more and more ….

How is it that chocolate is not mesmerizing? It’s a pleasure for your eyes that witness the alluring brown color, and when you get pulled towards it, the aroma captures your senses. Then you convince yourself that a bite is all you will have, but as soon as it touches your tongue, melts in your mouth, and arouses the sense of pleasure taking you to cloud 9, who stops at one bite?

✦ The Cause: Well, there is a reason why a lot of people refer themselves as “chocoholics”! The addiction goes beyond your taste buds; it reaches your brain! Chocolate contains certain chemical compounds (theobromine, phenethylamine, anandamide, and tryptophan) which arouse a pleasurable effect on the brain, very similar to what drugs do. Also, a study published in a 1997 issue of International Journal of Psycho-physiology revealed that chocolate addicts had a physical, behavioral, and emotional response towards chocolate, similar to the response drug addicts have towards their drugs.

The Deceptive “Healthy” Packaged Food

I’m not going to tempt you into these, because frankly I don’t fancy them as much as others on the list. When my gym instructor darts at me like a lunatic, I just stick to the natural foods, and manage to practice “moderation.” However, that’s a different story altogether, maybe I’ll write about it sometime later. Coming back to the addiction part …

The tagline of these food items should be “low-fat-high-sugar-high-salt” foods … and I wouldn’t want to comment on the healthy part! These “foods for the fit” are low in one “unhealthy component”, but high in the others. Allow me to explain. You see, low in fat becomes high in salt, or sugar. Low in sugar becomes high in processed (saturated) fats or salt, and that’s how it works! The manufacturers, of course, “forget” to mention the “high” contents.

✦ The Cause: These foods become an addiction, mostly due to psychological reasons. People are into these foods because they are supposedly “healthy”, so the indulgence tends to go overboard because, ahem, its healthy! You gorge on them to substitute your desire for an unhealthy option, and because you have programmed your mind that it’s okay to eat this “low-fat snack”, you end up eating twice the ideal amount, or perhaps more.

Food addiction is not a crime. However, it is important to identify the point beyond which you tend to go overboard. Don’t take food as an escape from stress or other factors, as it is majorly temporary and not the permanent solution. And while you have your share of heavenly bliss with every bite, remember that overindulgence will only ruin it! So, eat, indulge, and experience, but remember in time, when to put a full stop.

Bon Appétit!

Buzzle: Food & Drink

After independence, as USA hit upon gold, oil, and other resources on its land, its food too evolved. The East Coast, from New England to Virginia, boasts of colonial culinary traditions, while the West Coast and Southern states that were owned by Spain and Mexico once, have developed their own fusion cuisines that have gained popularity worldwide.

USA’s policy to keep its doors open to each and every person who wants to work and earn a decent living has resulted in the country’s food culture forming a fabric that combines the new and the old, and blends flavors from various parts of the world. Only in the United States can you find something as common as a pizza to something as exotic as beshbarmak, straight from Kazakhstan.

While there’s plenty of burgers and hot dogs to savor in the country, it’s not the sole criteria that decides what makes up a city that foodies adore. Here’s a list of the top 10 cities in the US for foodies.

Top 10 Foodie Cities

1. NEW YORK

Why New York Everyone wants a bite of the Big Apple, and the Big Apple has a bite to offer for everyone. Considered the financial, cultural, and culinary capital of the world, New York is like a versatile platter in itself. The home of Deli Sandwiches and BBQ Chicken Pizza, New York’s kitty is full of cuisines from around the world – from sushi bars to curry houses and from 24-hour delis to juice trucks – New York has it all. New York’s food scene has no method to its madness – an unflinching eating fest at its best!

The classic favorites are still old boys like Pastrami Sandwiches and Kung Pao Chicken, but as it has grown in reputation as the world’s largest and best cosmopolitan city, New York has seen a number of cultures melt in its pot. That Italian food defines New York (especially Manhattan) is no news, but over the last two decades ethnic neighborhoods, offering delicious and authentic food from the territories of China, the Caribbean islands, India, Pakistan, Greece, Poland etc., have gained immense prominence. And New Yorkers are not just looking at these eateries as one-time adventure visit spots; instead they are gaining importance as a regular part of their daily lives.

The ChampionsHead to Lombardi’s for the oldest pizza recipe in town, or grab a Papaya King hot dog off the 86th – you are spoiled for choice. The Midtown and the Theater district is abundant with food trucks and carts. To service your morning cravings, there’s Murray’s Bagels – plump and fluffy – to dig into, though you will have to put up with a line that starts from the counter and stretches right to the sidewalk outside its main door. When at Murray’s, a must-try is the ‘Everything Bagel’ with olive cream cheese or scallion cream cheese. The Grand Central Oyster Bar is a must-visit spot if you are a seafood lover. The favorite there over the years has been Fried Oysters with Tartar Sauce. Apart from these, do not forget to pay a visit to the Big Apple’s other traditional hotspots like Katz’s Delicatessen, Carnegie Deli, Zabar’s, Gramercy Tavern, etc. Katz’s Delicatessen is said to dish up New York’s best Reuben Sandwich. When at Zabar’s, you are in for a treat with some of the Tri-state area’s finest cheese and caviar. And yes, New York does house a variety of items in its grocery stores that most other cities may not have even heard of! Visit any Food Emporium or Fairway Market grocery stores and stock up. Take our word, it’s worth it.

Grab a Bite at: Katz’s Delicatessen, Carnegie Deli, Murray’s Bagels, Lombardi’s.

The ElitesTo balance the hustle-bustle of street bingeing and traditional delis – with an elegance and sophistication possible only to New York – some of the world’s best chefs have set up swanky restaurants across the metropolis. Motor-mouth Gordon Ramsay hosts three restaurants of his own in New York – all set in The London Hotel on West 54th street; Chef Bobby Flay owns the Mesa Grill in the Flatiron District and Bar Americain on West 52nd; and of course, ‘Chef of the Century’ Joël Robuchon’s L’Atelier de Joël Robuchon located in the Four Seasons Hotel on East 57th dishes up an expensive but exotic $ 160 tasting menu. Other highly cited dishes at Robuchon’s restaurant include Frog’s-leg Croquettes and Kumamoto Oysters.

Grab a Bite at: L’Atelier de Joël Robuchon, Mesa Grill.

The ImportsFocusing your periscope a little wider through other boroughs of New York throws up a surprising mix of ethnic food delights! Sunset Park in Brooklyn hosts a lineup of some genuinely good Mexican restaurants. The Astoria Park neighborhood is home to many Greek restaurants, which dish up delicious tzatzakis and moussakas. Flushing is home to innumerable East Asian restaurants, and in Jackson Heights, you are never too far away from an enticing meal of Chicken Tikka Masala and Naan Bread. In Greenpoint, Brooklyn, do not forget to visit the East European restaurants for some authentic Polish and Austrian food. Manhattan begs you to visit Curry Hill, centered on Lexington Avenue and 28th Street, for your fill of spicy curries and kebabs.

Grab a Bite at: Land Thai Kitchen, Tadka, Ali Baba, Tamarind, Taste of Persia.

MUST-TRY

➜ Black Label Burger (Minetta Tavern) ➜ Grand Central Oyster Platter (Grand Central Oyster Bar) ➜ Harira Soup (Boulud Sud) ➜ Reuben Sandwich (Katz’s Delicatessen) ➜ Fried Chicken and Waffles (Sylvia’s)

2. NEW ORLEANS

Why New Orleans Having recovered remarkably quickly from the Katrina disaster, New Orleans is back on its feet as the food capital of the South. The perfect mix of Southern food and French food, peppered with the abundant availability of seafood and classy jazz cafes, make for a food scene that is hard to skip. Cajun and Creole are terms that are often used interchangeably, but New Orleans sees a unique mix of Creole’s European influence and Cajun’s southern coast influence, and casts itself into a character that is hard to match by any other city in the US.

Like any self-respecting southern city, New Orleans boasts of some of the finest beans, grits, and okra preparations. Gumbo and Jambalaya are other traditionally popular dishes available at practically every street corner. The French influence is evident not just from the city’s architecture, but its food too. The city is packed with nouveau French restaurants, or restaurants offering fusion spin-offs of classic French dishes. New Orleans has a thriving party scene (easily one of the best in the country) around Bourbon Street. A number of pubs in the area are worth a visit; the more spectacular ones being Pat O’Brien’s and Johnny White’s.

The ChampionsNew Orleans has a strikingly rich cocktail savoir-faire. America’s first cocktail, the ‘Sazerac’ was invented in New Orleans. Napoleon House, Carousel Bar, and The Sazerac Bar at Roosevelt on Baronne Street are known to mix a staggering (quite literally!) Sazerac cocktail. Many places in New Orleans pull off a more-than-decent muffuletta – a Sicilian sesame bread sandwich with layers of salami, ham, swiss cheese, provolone, and olive salad. Highly recommended places to grab a scrumptious muffuletta include Napoleon House and the Central Grocery. Commander’s Palace is also a popular destination for foodies – for the turtle soup – while the Nutty Waffles at Camellia Grill is always popular with patrons – foodie or no foodie! Do not forget to pay Cochon a visit; it is easily New Orleans’ most famous eating spot, where you’ll get to sample phenomenally exotic stuff like fried alligator and pork tongue for a moderate $ 10!

Grab a Bite at: Cochon, Carousel Bar, Napoleon House.

The ElitesThe fine dining parade of New Orleans is led by Antoine’s which has been dishing up extraordinary food to its patrons since 1840! The Commander’s Palace has a 7-course tasting menu called the ‘Chef’s Playground’, which has received unanimous appreciation from food critics across America. Celebrity chef Emeril Lagasse runs three of his restaurants in New Orleans – Emeril’s New Orleans, NOLA Restaurant, and Emeril’s Delmonico. Another celebrity chef, Paul Prudhomme, runs his 200-seater K-Paul’s Louisiana Kitchen on Chartres Street, serving up classic Louisiana cuisine to food connoisseurs from across the world.

Grab a Bite at: The Commander, Emeril’s Delmonico.

The ImportsNew Orleans is known for its own style of cooking, but its ethnic food scene makes sure it does not go unnoticed. Village de L’Est has a huge Vietnamese population, and houses many Vietnamese (resultantly quite a few ‘general’ East Asian/Oriental) eateries. Dong Phuong and Nha Trang are popular joints around the neighborhood. New Orleans also has its own Chinatown, so a takeaway or a home delivery of fried rice and chowder is always possible. Greek, Middle Eastern, Indian, South and Central American, and Thai food too find scattered representation across New Orleans and its suburbs.

Grab a Bite at: Dong Phuong, Village de L’Est.

MUST-TRY

➜ Muffuletta (Central Grocery) ➜ Bananas Foster (Brennan’s) ➜ Osso Buco (Irene) ➜ Duck 5 Ways (Stella!) ➜ Seafood Gumbo (Royal House Oyster Bar)

3. SAN FRANCISCO

Why San Francisco San Francisco is almost the New York of the West Coast. Period. It falls short of being New York due to its lack of a New York-like character. Yes, San Francisco has its own character, but unlike New York, it relies a lot on its history rather than its modernity. Nevertheless, San Francisco is an equally good heaven for foodies. One of the few cities in America with a humongous multiethnic population, San Francisco has ethnic neighborhoods ranging from Middle Eastern to South Asian, and Oriental to Latin American.

San Francisco’s native palate is largely influenced by Mexican and Spanish cuisine, but that aside, its cosmopolitan character is reflected from the fact that the fortune cookie (presumed to be a Chinese invention) and the cioppino (presumed to be an Italian recipe) originated in this city. The city’s culinary scene is defined by its Mexican roots, its ethnic influences, its proximity to Napa Valley’s finest wineries, and the fertile Bay Area.

The ChampionsBurritos and Fish Tacos can be found at every quarter mile. Except for a few gray areas, most of them dish up a decent one. The Ferry Building Marketplace is a wonderful spot to grab fresh produce, sample fine artisan cheese, and visit some hole-in-the-wall places that dish out amazingly delicious foods. The Bay Area is famous for its aware and liberal hippie culture; reason enough to find a number of organic grocery stores and restaurants using organic produce. At more than 100 years old, John’s Grill is easily one of San Francisco’s oldest and most popular dining institutions. Set in the North Beach area, Original Joe’s too is a favorite in San Francisco. You would have never seen a bigger chicken breast served on a plate than the one Joe’s serves when you order a Chicken Parmesan.

Grab a Bite at: Original Joe’s, John’s Grill.

The ElitesA number of upscale restaurants dot the city’s food scene – the prominent ones amongst them being The Slanted Door, Perry’s, Gary Danko, and Masa’s. A break from the regular pattern, San Francisco boasts of a highly appreciated upscale Indian fine dining restaurant called Amber India. With multiple locations in and around San Francisco, Amber dishes up a slightly expensive, but pleasant dining experience consisting of breakaway Indian preparations like Butternut Squash Shorba, Chili Rubbed Bass, Quinoa Kofta and Parda Biryani. Celebrity Chef Khai Duong owns Ana Mandara, considered one of Bay Area’s finest dining spots. Another celebrity chef, Thomas Keller owns The French Laundry in Yountville. A classic coming together of French and the broader Californian cuisine, The French Laundry has often been voted as the best restaurant in the world.

Grab a Bite at: The Slanted Door, Amber, Perry’s, The French Laundry.

The ImportsIf they take themselves more seriously, San Francisco’s Chinatown restaurants can all make a claim (and successfully at that) to the country’s most delectable dim sums. The Burma Superstar restaurant on Clement Street is one of the few Burmese restaurants lining American streets. A must-try at this place is Samusa Soup and Burmese Yellow Bean Curry. The delightfully cheerful Belden Place in the Financial District is teeming with French and Italian restaurants. To the northwest, Richmond District houses a significant Russian population and is home to plenty of Russian restaurants. Financial District, specially the area around Union Square Park, also houses a number of Indian restaurants to provide foodies with their curry fill.

Grab a Bite at: The Burma Superstar, Assab Eritrean Restaurant, Dosa.

MUST-TRY

➜ Double Dip Soda (St. Francis Soda Fountain) ➜ Irish Coffee (Buena Vista Cafe) ➜ Sourdough Bread (Boudin Bakery) ➜ Coffee Rubbed Pork Shoulder (Range) ➜ Carnitas Taco (La Taqueria)

4. PORTLAND

Why Portland Obsessed with meat and in love with their coffee, Portlanders are a bunch of eccentric eaters. It may come as a surprise to many as to how Portland scores ahead of its other Northwestern contemporary, Seattle. Well, the reasons are simple – a population of true-blue and eager foodies, a thriving community of indie chefs, its proximity to the coastline, umpteen farmers’ markets, and a leisurely lifestyle. The vineyards have only added to the spirit of the city wanting to be America’s finest culinary destination.

The industrial block look of the 60′s has given way to a prolific city that is bustling with eating spots for foodies – from fancy 4-star restaurants and everyday lunch spots, to food trucks stationed in its parks. The city has a diversified food culture, and diversified here does not just mean availability of many global cuisines. Nope. Diversified is defined differently for Portland. Portland is ready to experiment, and the diversity on its food platter springs from this attitude. So much so that the city has an all-vegan strip-club! Now, how many cities can boast of that? If there’s one city apart from New York and San Francisco that can rightfully boast of a ‘cutting-edge’ food culture, it is Portland.

The ChampionsNo city (and not just in the US) can boast of a more organized, versatile, and prosperous food truck / food cart culture than Portland. Of the many food trucks and carts, a must-try is Nong’s Khao Man Gai. The owner posts Twitter updates about her location and remaining stock for the day; make sure you follow them to not end up disappointing yourself. Once at Nong’s food truck, you’ll realize that all that’s there on the menu really is a chicken and rice meal. This single item on the menu, sold for $ 7, is literally worth a hundred bucks! Other Portland favorites include The Big Egg (try their Monte Cristo Sandwich), The Brunch Box (their Tuscan Chicken Sandwich is one step closer to heaven) and Potato Champion (the PB&J Fries are in a league of their own).

Grab a Bite at: The Big Egg, Potato Champion.

The ElitesPortland’s most popular chef, Christopher Israel’s Grüner Restaurant, dishes out a lovely blend of West European and Central European flavors. A bit on the expensive side, Grüner is a fine dining delight. Again, when Brandied Cranberry and Prune Pâté, Guinea Hen Confit, and Citrus Crème Roulade is served to you by the city’s finest chef, you won’t mind a little financial set back, would you? Portland City Grill and Mother’s Bistro and Bar are the crowd’s other favorites. Gravy is another place frequented by Portland foodies. This is an upscale breakfast joint. An omelet for $ 10 may seem like a very expensive shot, but the portion and quality of food here justifies every single penny you pay. Other recommendations include Andina, Bluehour, Melting Pot, and Beast.

Grab a Bite at: Grüner, Andina, Bluehour.

The ImportsPortland is so preoccupied with itself that it leaves no scope for anything else. Consequently, the ethnic dining scene of Portland, although healthy enough, seems a little bleak as compared to New York or San Francisco, or even multiethnicity backbenchers like Omaha or Knoxville, for that matter. The city does have a mandatory Chinatown, but the Chinese influence in and around the area has waned as compared to the ’80s and ’90s. A few Chinese joints exist though, who toss up a decent Chinese fare. A smattering of Egyptian, Ethiopian, Indian, Greek, and Polish restaurants can be found across town, but the options are few and far in between.

Grab a Bite at: Bo Kwon’s Koi Fusion, Noho’s.

MUST-TRY

➜ Kimchi Buns (Tanuki) ➜ Cherry Almond Chip Ice Cream (Cool Moon Ice Cream) ➜ Reggie Deluxe (Pine State Biscuits) ➜ Bacon Wrapped Dates (Toro Bravo) ➜ Vietnamese Fish Sauce Wings (Pok Pok)

5. PROVIDENCE

Why Providence Farm-to-table is only a part of the explanation why Providence is in this list. Rhode Islanders take this to another level when they extend the concept of farm-to-table to boat-to-table. Its straight-out-of-the-water seafood produce makes up for the rest of that explanation. Other reasons why Providence makes it is its plentiful fresh produce, great farmer’s markets to deliver them to customers, finest sea food produce in the country, bakeries from an era gone by, and to top it all – ice cream trucks!

Providence has wineries and breweries galore. The restaurants emphasize fresh whole local produce to achieve a portmanteau of flavors, and the city’s culture of community-supported agriculture farms helps the process more. As a result, Providence is one of the few cities in America today with a positive local-restaurants-to-chain-restaurants ratio.

The ChampionsThe first thing you think of when someone says Providence is Grilled Pizza! Johanne Killeen and George Germon made America’s first grilled pizza in their Providence restaurant Al Forno. A visit to this place is a must. Along with their famous Grilled Pizza, also give their Wood Grilled Lamb Chops a try. Another place the locals swear by is Gesualdi’s, where for as little as $ 7-10, you can savor a huge hunk of Grilled Salmon, or a generous serving of some delicious Fish and Chips. And for dessert, how about visiting a food truck … an ice-cream food truck … a vegan ice-cream food truck! This truck, painted in quirky purple, serves amazing vegan chocolate soft serve, and can even be tracked on Facebook and Twitter. Just look for the ‘Like No Udder’ pages. It has other things like vegan sandwiches on the menu, but whether you opt for them or not is your choice. What you SHOULD opt for is a serving of their famous vegan ice-cream. And if you still have some space left, the legendary Triple Murder Burger at the Haven Brothers Diner off Spruce Street will knock you out. Sample this – the usual lettuce, tomato, onions, mushrooms, peppers, pickle, relish, ketchup, and mayo topped with 6 strips of bacon and a fried egg! Advance booking a 3-month gym membership before dropping by would be beneficial.

Grab a Bite at: Haven Brothers Diner, Gesualdi’s, Al Forno.

The ElitesThe list is topped by Chez Pascal. Begin with their local beer on the tap and try their $ 35 French Bistro style tasting menu. Loyalists claim Chez Pascal dishes out the most versatile and delicious spread of cheese across New England. Other fine dining gems scattered across Providence include The Mooring, Gracie’s, Eleven Forty Nine Restaurant, White Horse Tavern, and Capriccio. The good news here is that even the finest of fine dining restaurants in Providence wouldn’t put you back by as much as a moderate midtown restaurant in Manhattan would!

Grab a Bite at: Chez Pascal, Mooring, White Horse Tavern.

The ImportsDo not miss going to Ichigo Ichie at any cost. Why? It’s Hibachi, folks. That is reason enough. The Hibachi experience is a fun and entertaining one, and the food is equally delicious. Even if you are planning an â la carte dinner, you are still in for an awesome experience. Try their Monster Roll and the Cream Cheese Wonton Purses! Other ethnic foods worth a sample in Providence include Andreas (Greek), KenWok and Shanghai (Chinese), Pot-au-feu (French) and Abyssinia (Ethiopian). About 7 miles away from Providence, Pawtucket hosts a lovely fusion South Asian restaurant called Rasoi. Opt for their Tamarind Margarita or drop by on a Sunday for a voracious spread of unlimited buffet options!

Grab a Bite at: Ichigo Ichie, Rasoi, Pot-au-feu.

MUST-TRY

➜ Triple Murder Burger (Haven Brothers Diner) ➜ Wood Grilled Chicken Pizza (Bob & Timmy’s Grilled Pizza) ➜ Crepes filled with Chocolate Mousse (Parkside Rotisserie & Bar) ➜ Herb-Grilled Baffoni Farm Chicken (Nick’s on Broadway) ➜ Kobe Beef and Lobster Slider (Parkside Rotisserie and Bar)

6. CHICAGO

Why Chicago Home of the deep-dish pizza, Chicago is a pot that is steaming with upscale dining options, ethnic food spots, and traditional Windy City creations. Chicagoans proudly frown upon New York’s pizzas and hot dogs, for they have their own pizza and hot dog creations that has put Chicago firmly on the foodies navigator.

Also called the Chicago Pie, a deep-dish pizza is about 3 inches thick, sometimes stuffed with cheese and meats, and baked in a deep pan. This gives the pizza a pie-like look, a pizza-like taste, and creates an experience in your mouth that is unmatchable. Chicagoans can pat themselves on the back for this one! Something else they can pat themselves on the back for is the Chicago style hot dog. The Chicago hot dog is miles apart from your regular hot dog – an all beef frankfurter between toasted sesame buns and topped with onions, tomatoes, peppers, relish, pickle and mustard.

PS: While in Chicago, do not ask for ketchup on your hot dog; people around you will give you the most disgusting look you’ll ever get in your life!

The ChampionsYour first query in Chicago would (if not, should) obviously be ‘Where do I grab the best deep-dish pizza and Chicago style hot dogs?’ To begin with, you can try Uno Chicago Grill, where the deep-dish pizza originated. Other places baking a yummy deep-dish pizza include Lou Malnati’s, Rosati’s, Buona Beef, The Original Gino’s, and Giordano’s. As for the best Chicago style hot dog, they are available in restaurants and food carts on every block, and most of them assemble a good one. Here’s a thumb rule – if the line is long, the dog is good. Another culinary delight Chicago specializes in is Italian Beef. Chicago’s answer to Philly Cheesesteak, thin pre-seasoned beef strips with their drippings are loaded onto a long Italian roll and are topped off with sweet Italian peppers. Admit it, few things in the world can beat that! Chicago is also famous for its Mac ‘n’ Cheese and chocolate desserts, the best and most delicious ones of which can be found in downtown Chicago. Owing to its Robert Taylor Homes history, Chicago’s Bronzeville neighborhood sees many soul food restaurants and cafes around, many of which are worth a visit to sample chicken and waffles and collard greens.

Grab a Bite at: Uno Chicago Grill, Rosati’s, The Original Gino’s.

The ElitesChicago is a cosmopolitan city, which establishes an obvious fact – there’s a wealth of fine dining restaurants across the city that combine eloquent dining mannerisms and elegant decors with haute food preparations. Chef Tony Mantuano’s Spiaggia has consistently been voted as one of Chicago’s best fine dining spots. The kind of restaurant where for a steep (although worthy) price you get to sample sophisticated Italian preparations like Wood Roasted Pacific Black Cod, or Potato Gnocchi with Ricotta Sauce and Black Truffles. Spiaggia has very limited green options though, so vegetarians make your choice. Other fine dining restaurants worth paying a visit are Tallgrass, Acadia, Alinea, and MK. For an experience that reaches beyond the elegant, pay Everest, located on Chicago Stock Exchange building’s 40th floor, a visit. To accompany a stunning view and a luxe ambiance, the dining room’s specialty is Chef Joho’s much-acclaimed personally designed seven-course menu.

Grab a Bite at: Spiaggia, Acadia, Everest.

The ImportsLike any cosmopolitan city across America, Chicago houses people from across the world. The area surrounding West Argyle Street houses a large Vietnamese population. Drop by for a light-on-the-pocket Beef Pho or Cold Spring Rolls. One of the country’s few Czech enclaves, Pilsen, exists in Illinois. Although this Lower West Side community is slowly moving away from its Czech roots, many cafes still exist that are a good bingeing spot if you are a East European fare fan. There’s a Greektown, a Germantown, and the usual Chinatown, and while most of these neighborhoods do house abundant ethnic restaurants, Greek or Chinese restaurants can be found in copious amounts across Chicago and even its distant suburbs. Chicago’s ethnic food scene’s most notable feature is Devon Avenue’s Little India – a street that houses more than 100 South Asian restaurants, and about 300 different business owned by Indians, Pakistanis, Bangladeshis, and Jews. So much so that portions of the neighborhood have been named after Mahatma Gandhi, Mohammad Ali Jinnah, and Golda Meir.

Grab a Bite at: Sabri Nihari, Lao Sze Chuan.

MUST-TRY

➜ Duck Fat Fries (The Bristol) ➜ Pumpkin Muffin (Lovely Bake Shop) ➜ Dry Chili Chicken (Mapo) ➜ Italian Beef Sandwich (Johnnie’s Beef) ➜ The Royal Omelet (Archview)

7. KANSAS CITY

Why Kansas City No other city will saturate your senses or deliver dizzying extremes of ‘barbeque-ness’ like Kansas City. The city is home to more than 100-odd BBQ joints; it is not for nothing that it’s called the BBQ capital of the nation. For an idea of how seriously this city takes its BBQ reputation, sample this – THE CITY HAS AN ENTIRE ORGANIZATION DEDICATED TO JUST BBQ! The Kansas City Barbeque Society sanctions more than 300 BBQ competitions across USA.

If you think BBQ is the be-all and end-all of why Kansas City is in this list – then you are right. Name any other city that boasts of a BBQ tradition comparable to Kansas City and this list may be reconsidered. However, if you want to jump across the BBQ walls and try something else, the city does have a booming nightlife that has flourished since the late ’90s. Be it karaoke, stand-up comedy, live jazz, rock band concerts, or dance clubs, Kansas holds onto its own when it comes to a lively night culture.

The ChampionsIf you are visiting Kansas City for the BBQ, I have one word for you – Gates! Visit the Gates Bar B.Q. restaurant anywhere across town, they have six locations. A pop icon around the city, Gates has been around since 1946 and patrons still swear by its unchanged taste. Many believe their Hickory Wood Slow Smoked Brisket and Sweet Potato Fries are a doorway to heaven. Other pitmasters across the town include Arthur Bryant’s, Oklahoma Joe’s, Perry Foster’s and Woodyard. Each of them have their own BBQ sauce recipe and they have maintained it to the ‘T’ for years. Probably that is what has turned ‘customers’ into ‘loyalists’ who keep coming back for more.

Grab a Bite at: Gates, Arthur Bryant’s, Woodyard.

The ElitesWhat’s the point in going to a horse stable and looking for mules? You go to Kansas City, you dig into the BBQ pits there. However, Kansas City has a decent upscale dining scene as well. Many of Kansas City’s fine dining restaurants wrap their ‘fine dining-ness’ around the city’s BBQ laurels. Restaurants like Plaza III – The Steakhouse and McCormick and Schmick’s Steaks offer an elegant dining experience combined with Kansas style BBQ food options. For a break from BBQ, make reservations at Grand Street Cafe. Offering contemporary American cuisine with excellent service, Grand Street Cafe’s Chicken Ciabatta and Seared Scallops are hot-sellers. The Cheese Fondue at Melting Pot is also on the favorites list of many locals.

Grab a Bite at: Plaza III Steakhouse, Schmick’s Steaks, Grand Street Cafe.

The ImportsPoco’s on the Boulevard serves the city’s best Latin American food. For a Vietnamese taste, give Saigon 39 and Blue Koi a try. On Wyoming Street, off Westport Road, Aladdin Cafe offers a boutique of inexpensive and delicious Middle Eastern food. Korma Sutra is another ethnic joint frequented by the locals. Kansas City has a few Mexican and Chinese restaurants scattered across the city, and most of them are more or less equal in variety and quality of the food they have on offer.

Grab a Bite at: Poco’s, Aladdin Cafe, Korma Sutra.

MUST-TRY

➜ Burnt Ends of Beef Brisket (Oklahoma’s Joe) ➜ Chocolate Frozen Custard (Foo’s Fabulous Frozen Custard) ➜ Hickory-roasted Lamb Ribs (Jack Stack BBQ) ➜ Stuffed Poussin with Thyme Gravy (Bluestem) ➜ Philly Cheesesteak Pizza (Grinders West)

8. MIAMI

Why Miami Miami’s cuisine is a fusion of Mexican, Cuban, American, and Caribbean cultures. Miami’s foodie scene has developed into what has been popularly described as ‘Floribbean’. Florida’s most stylish and hip city has everything you want on offer – plus a little more. That, along with the lovely beaches dotted with beautiful sun-tanned bodies, makes for a world of good! Until the ’70s and through almost the entire ’80s, Miami was an all-style no-substance destination. Miami’s culinary character sprung from its repute as a popular tourist destination. It was a must-visit spot for the elite, but the bricks that make up a true blue foodie favorite city were always missing.

The change occurred around the turn of the decade from ’80s to ’90s. An already vast array of upscale restaurants further burgeoned, but Miami hit upon a revolution of ethnic foods. Apart from its deep-rooted Caribbean culture, Miami experienced a burst of Chinese and Korean restaurants. To complete the foodie experience, Miami assures you of the best and freshest seafood! The only complaint – Miami does not have a full-scale fish market, like Seattle’s Pike Place.

The ChampionsMiami has been, in recent times, hit by a sensation called the ‘arepa’. To the unknown, an arepa is a Venezuelan corn cake either grilled, baked, fried, or steamed. La Latina and Budare Bistro lead the pack when it comes to arepas. Miamians swear by JugoFresh’s juices. When at JugoFresh, do not forget to give their ‘Supa Dupa Vert’ a try – apple, cucumber, kale, spinach, sunflower sprouts, blue-green algae, and parsley. What a shot of good health! Miami’s traditional beverages, though, are Cuban Coffee and Sangria. Bongos Cuban Cafe is known to make a good Cuban coffee. Like most beach cities in the world, people in Miami know how to cook good seafood. When in Miami, barring a few criminal exceptions, you can land up anywhere – from upscale restaurants to small beach shacks – and you’ll be treated to delicious seafood preparations originating from the Floribbean cuisine.

Grab a Bite at: Budare Bistro, La Latina, Bongo’s Cuban Cafe.

The ElitesThe rising star of America’s chef community, Giorgio Rapicavoli, runs Eating House, Miami’s finest contemporary fine dining restaurant in Coral Gables. The Pasta Carbonara, drizzled with white truffle oil, is legendary! Another spot that should be on your must-visit list is Barton G. Start with a liquid nitrogen frozen vodka martini and proceed to feed yourself on a sumptuous Samurai Tuna. Barton G is fancy, creative, and theatrical in its food presentation, and hence, its steep prices seem totally justified. Other places worth a visit include Cacao, Blue Door, Prime One Twelve, Acqua and Nobu.

Grab a Bite at: Nobu, Barton. G, Eating House.

The ImportsMiami is flush with Latin American and Caribbean eateries – both upscale and inexpensive ones. Salsa Fiesta, Paquito’s, and Lime Fresh Mexican Grill serve delicious Mexican food. Ortanique on the Mile in Coral Gables dishes up a seriously delectable Spicy Calamari Salad. Order the East Indies Seafood Curry and you would be smacking your lips. This curry, that can be shared between 2 people, has salmon, scallops, mussels, and clams in it. To finish it off, order a rum-soaked banana fritter, drizzled with caramel sauce and topped with ice-cream.

Grab a Bite at: Ortanique on the Mile.

MUST-TRY

➜ Melon Green Tea (Go-Go Fresh Food Cafe) ➜ Huevos Rancheros (News Cafe) ➜ Stone Crab Claws (Joe’s Stone Crab) ➜ Grouper Cheeks (Tudor House) ➜ The $ 125 Mother Burger (Burger & Beer Joint)

9. BOSTON

Why Boston Centered around Boston’s New England culinary traditions, is a vibrant and buzzing food scene. Boston’s food scene is an inspiration to other cities. It’s incredible how the city’s food taste has absorbed numerous new cultures, while not letting its classic New England charm wither one little bit. Boston’s reputation as a cosmopolitan city is derived largely from its huge academic base. More than 100 colleges fill the metropolis and students from all around the world call Boston their home. This has given rise to an acceptance for ethnic food.

Boston’s rise from a foundry to a multicultural, multilingual food mecca of New England has been tremendous. Cocktail bars, fine dining restaurants, Greek taverns…Boston has it all, yet lacks a formidable food culture. Boston can be acclaimed, though, for preserving its European (especially British and Irish) roots. Nowhere else in America (except maybe a couple of towns in Vermont and New Hampshire) can you walk into a random cafe, not knowing what it serves, order an apple pie and a decaf and not get a NO for an answer!

The ChampionsUnion Oyster House, opened in 1826 on Union Street, is America’s oldest continuously running restaurant. The Basque-style Mussels, steamed with garlic and white wine, are iconic of Boston’s food culture. Another specialty, Clam Chowder, also has an almost obsessively crazy fan-club. While there, devour a piece of history – the toothpick was first introduced to Americans by the Union Oyster House. Boston’s other iconic eateries include Hamersley’s Bistro (luscious Roast Chicken), Regina Pizzeria (their white pizza is lush with sausages!) and Modern Pastry (America’s best cannoli). Downtown Boston sees a lot of food carts and trucks for office lunchers; Karo’s BBQ is a hot favorite amongst them. A chicken kabob meal for about 7 bucks is as affordable as a piquant lunch can get!

Grab a Bite at: Union Oyster House, Karo’s BBQ, Hamersley’s Bistro.

The ElitesBoston houses some of the country’s most legendary dining rooms. Hanover Street and Salem Street house plenty of them. The city also houses some really good modern fine dining restaurants. Boston Bruins legend Ray Bourque owns Tresca, a contemporary Italian restaurant that serves divine Sogno del Cioccolato. No. 9 Park is another highly recommended place. While there, dig through some delicious Prune Stuffed Gnocchi and Roasted Golden Tilefish with Calabrian Chili. For a top of the world dining experience, literally, the place to be is Top of the Hub on Boylston street. Located on the Prudential Building’s 52nd floor, Top of the Hub is a charming medley of enticing atmosphere, old school dining, creative food, and a stunning setting.

Grab a Bite at: Tresca, No. 9 Park, Top of the Hub.

The ImportsBoston houses a sizable Dominican population. For those who are tired of the Kung Pao Chicken and Pork Vindaloo found in almost every ethnic restaurant in America, drop by the Merengue restaurant on Blue Hill Avenue in Dorchester for a bite of Vinaigrette Oyster Salad, Calamari Rice, and other Dominican classics. Courtesy MIT, Harvard, and many other institutions, there are Chinese, Korean, Indian, Vietnamese, Ethiopian, and even Mauritian restaurants all across town, and they serve decent food too. But one of Boston’s biggest shortcoming will always be a fragmented culinary culture that leaves space for ethnic foods, but gives them no space to grow. Bostonians, you have yourselves to blame.

Grab a Bite at: Merengue, Lucy Ethiopian Cafe.

MUST-TRY

➜ Roast Beef Sandwich and Lobster Roll (Kelly’s Roast Beef) ➜ Steak Tips (NewBridge Cafe) ➜ Boston Cream Pie (Omni Parker House) ➜ New England Clam Chowder (Union Oyster House) ➜ The Mark Zuckerberg Burger (Mr. Bartley’s)

10. HOUSTON

Why Houston Its upcoming technology belt and NASA history apart, Houston is the mecca of Tex-Mex cuisine! Houston is perhaps under-rated as a food city, as foodies visiting Houston cannot seem to find their way through the vast chain of BBQ and Mexican restaurants that bristle the city and its suburbs. While its northern cousin Dallas has been the center of foodie attention all through the ’80s and ’90s, food critic John Mariani has bravely termed it ‘a slacker’ as compared to the far superior Houston food scene.

To begin with, Houston is not said to be a good looking city. That pretty much takes away the impact of creativity on the food senses of a foodie. But dig in and Houston presents an astonishing amalgamation of Tex-Mex, multiethnic, and old-time southern and classic American food. With about 8,000 restaurants, more than half of them serving ethnic delicacies, Houston is as multiethnic as it can get.

The ChampionsHouston’s trademark, of course, is its Tex-Mex food. For a good dose, hog the Original Ninfa’s on Navigation for their fabulous tortillas and fajitas. For a more American experience, visit any Saltgrass Steak House outlet. The mushroom-and-caramelized-onions-smothered Sirloin at Saltgrass is fabled! To satiate your taco cravings, food carts and small Tex-Mex outlets can be found across the city and almost all of them roll extraordinary tacos. High on the taco suggestion list is the Chorizo, Egg, and Cheese Taco at Tacos a Go-Go. For your fill of the city’s Texan-style BBQ, Gatlin’s BBQ is highly recommended. The ribs at Gatlin are BBQ bingeing at its messiest best.

Grab a Bite at: Saltgrass Steak House, Gatlin’s.

The ElitesHouston’s upscale dining scene stays a little suppressed under the over-bearing weight of Tex-Mex and southern dining. The Kobe Beef Burger and the Truffle Pommes Frites at Mockingbird Bistro are the perfect gastronomic-accompaniments to its posh decor and superior service. Masraff’s too has a great reputation amongst Houstonites. This classy restaurant that specializes in seafood offers an incredible Garlic Seared Calamari. Other must-try restaurants include Philippe, Trinity, and Ripps Grille.

Grab a Bite at: Mockingbird Bistro, Philippe, Triniti, Masraff’s.

The ImportsNASA has made sure that they are a lot of East Asian, South Asian, and Middle Eastern immigrants in the Houston area. Houston’s ethnic neighborhood scene is a little different from other cities in the US. Houston has witnessed the boom of diverse ethnicities in the same neighborhoods instead of forming deep entrenched ethnic enclaves. Of course, Houston has its own Chinatown and Little India, but migrant settlement is not particularly limited to those areas. This has given rise to a wonderful ‘curry plus noodles plus kabobs food belts’ in some suburbs. Sushi Miyagi in Houston’s Chinatown is a hole-in-the-wall spot for a cheap sushi craving. Plenty of Chinese restaurants across town toss up decent Chinese food for dine-in and takeaway. Houston’s Frenchtown has a number of restaurants that serve Louisiana style Creole-Cajun cuisine. Although hard to find, Native American delicacies like Frybread or Succotash can be sampled in Texas, since Texas is home to the Cherokee Society of America.

Grab a Bite at: Sushi Miyagi.

MUST-TRY

➜ Garlic Seared Calamari (Masraff’s) ➜ Breakfast Taco (Tacos a Go-Go) ➜ Miso Ramen (Goro & Gun) ➜ Korean Braised Goat and Dumplings (Underbelly) ➜ Kobe Beef Burger (Mockingbird Bistro) Change is the law of life. Foodies’ favorite cities to hog in America were different a decade ago and will probably be different a decade from now. A decade ago, Detroit would have been on any food tourist’s must-visit list, but as the metropolis’ economy has stumbled, its food scene too has stagnated.

Similarly, once favored cities like Los Angeles and Washington DC have fallen behind over the years due to their lack of adaptability. While LA and DC still have hope to conquer newcomers like Miami and Providence, trying to topple table toppers like New York and San Francisco will forever be a game of catch up. A consistent and illustrious champion like New York comes once in a while, which for decades, can keep topping foodie favorite charts with amazing regularity!

On the other hand, as formerly ‘we-dont-give-a-damn’ cities like San Diego, Albuquerque, Atlanta, and Seattle change their attitude towards building a more multifarious food culture fabric, expect the competition to heat up. A more competitive food culture bout between the country’s finest cities is always lip-smacking good news!

Succeeding waves of immigrants have brought to the US their ingredients and ideas about cooking. The American cuisine is no more just about the good ol’ Mac ‘n’ Cheese or the Sunday roast. American taste buds have evolved to the extent that they are now spoiled for choice. There are two ways of looking at this, either America has a lot of options, or America now has a problem of plenty. Fortunately, Americans have chosen the first option, which keeps the door open for food and flavors to develop and metamorphose into existing customs.

Buzzle: Food & Drink

Recipe terms for this post:

Some vegetable/fruit is of a weird color, while some other has a weird shape. Some of them have medicinal quality, while some others are highly-valued for other purposes. Many of these fruits, vegetables, or flowers are linked to local legends too.

Let us look at some of the strangest, yet beautiful vegetables and fruits around the world.

Achacha Fruit

This fruit is traditionally grown in Bolivia, however, it is now being grown on a commercial scale in Australia. The taste of Achacha fruit is both sweet and bitter. Did you know that the honey made from achacha is 10 times the normal price of regular honey? This is because of the fact that achacha honey has high medicinal value.

Black Radish

Black radish is also known as black Spanish or black Spanish round. It is available year-round, and has a black or dull-brown skin. It has a sharp, pungent taste and is crisp in texture. You can add it to salads or soups.

Blood Orange

Blood orange looks a bit gory, doesn’t it? Nonetheless, it is a real fruit and tastes sweet. Blood oranges get the red coloration due to the presence of an antioxidant called anthocyanin. They can be found in the Mediterranean and California. You can eat them raw or make salad, marmalade, or juice out of them.

Bottle Gourd

Bottle gourd is also known as opo squash, long melon and calabash. This vegetable can be found across Asia, Africa, Europe, and the US. However, it is believed to have originated in southern Africa. It has a light, nutty flavor and can be added to curries. The juice of bottle gourd is helpful in treating many disorders like diarrhea, diabetes, indigestion, ulcers, flatulence, jaundice, etc.

Buddha’s Hand

This exotic fruit is also called bushukan or fingered citron. It has an aromatic peel that has a subtle flavor. The zest of this fruit is used like a lemon. Because of the aroma of the fruit, it is used in Japan and China for perfuming rooms and wardrobes. The origin of Buddha’s hand fruit can be traced back to Northeastern India or China.

Cactus Fruit

The fruit of the prickly pear is also called tuna or cactus fig, and grows on nopal cactus. This fruit tastes somewhat like bubblegum and watermelon. You can find this fruit growing in Southwest Mexico, California, and the Mediterranean. It is mostly used to make drinks like lemonade or vodka, and sometimes for making candies and jellies.

Celeriac

Celeriac, also known as knob celery or turnip-rooted celery, has a celery-like and mild, nutty flavor. This root vegetable is available in many parts of the world. It can be eaten raw or cooked. You can roast, stew, mash, or blanch celeriac.

Dok Kae

The flowers of the plant Sesbania grandiflora or agati are called dok kae. These flowers shown in the picture above, are used as a vegetable in Southeast Asia. They are used to make curries or eaten raw. These flowers are used for treating headache and improving appetite.

Dragon Fruit

Dragon fruit or pitaya grows on a cactus. It is native to Mexico, South and Central America. The taste of dragon fruit is quite bland, however, it has a good amount of vitamin C, polyunsaturated fatty acids and dietary fiber. This fruit is eaten raw, however, only the flesh is suitable for consumption and not the skin.

Dulse

Dulse is a red alga, that grows on the northern coasts of the Pacific and Atlantic oceans. It is also called dillisk, red dulse, creathnach, or sea lettuce flakes. It is added to soups and stews. It is also dried and powdered and used as a condiment. It is rich in protein, vitamins, and minerals. It is added to many skin care products as well.

Durian

Durian resembles jackfruit, but is not related to it. It is called ‘the king of fruits’ in Asia. People who taste it, either love it or despise it. The smell of durian is quite strong, and many find it repulsive. The fruit tastes sweet and creamy, and is quite soft. It can be eaten raw or one can use it for making pancakes, biscuits, or candies.

Goatsbeard

This weird-looking vegetable is the root of a plant called Tragopogon porrifolius. It is also called salsify or oyster plant, because it tends to taste like oysters. This root vegetable is edible and used for making stews and soups.

Horned Melon

Horned melon or kiwano belongs to the cucumber and melon family. It is native to Africa, however, it is now being grown in Chile, Australia, New Zealand, and California too. It is available during the summer season, and has a sweet and tarty taste. It has over 90% water content, and is a rich source of vitamin C. It is used for making ice creams, sorbets, salads, cocktails, etc.

Jew’s Ear

Jew’s ear is a type of fungus and is available year-round. It is found throughout UK, and mostly on elder trees and sometimes on beech trees. The strange name comes from a story in which Judas Iscariot hung himself from an elder tree. Fresh Jew’s ear looks more like an ear than the dried version shown above. Apart from Jew’s ear, it is also called wood ear mushroom or tree ear. Wood ears are eaten raw or added to salads, soups, stews, and pasta dishes.

Juneberries

Juneberries resemble blueberries. They are red in color, but once they are ripe, their color becomes bluish-black. These are sweet, juicy berries. They have a soft flesh and almond-flavored seeds. They can be found across Europe, US, and Canada. You can enjoy them raw or use them in baking recipes.

Kohlrabi

Kohlrabi or German turnip is a perennial vegetable that can be eaten raw or cooked. Its taste and texture is similar to broccoli stem or cabbage heart. It has a mild, sweet taste. You can steam, stir-fry, or barbecue it or simply add it to salads, and enjoy it raw.

Mangosteen

This tropical fruit is grown in many Southeast Asian countries like Indonesia, Singapore, Malaysia, Vietnam, and Thailand. It is the size of a small apple, and is not related to mangos. The fruit is twisted around till it breaks. The fruit has a slightly sweet and tarty flavor.

Monstera deliciosa Fruit

The white flesh of the ripe fruit segments is edible. However, the fruits ripen very slowly and the unripe ones are poisonous. This fruit has a delicious, fruity flavor.

Noni Fruit

Noni fruit grows on the tree Morinda citrifolia, which belongs to the coffee family. It is cultivated throughout the tropics, but is native to Southeast Asia and Australasia. Half-ripe noni fruit tastes bitter, while the fully-ripe one tastes very fruity. This fruit has many curative properties and is used for treating respiratory ailments, diarrhea, fever, diseased gums, etc.

Osage Orange

Osage orange is also known as horse apple or hedge apple. It is grown across the US and Ontario. The fruit has a globe-like shape, and has a rough-textured skin. It has a mild odor, and most parts of the fruit are inedible. The seeds are edible, though most fruits are seedless.

Parsley Root

Everybody knows how the leaves of a white radish (daikon) look like, however, in the above picture, you can see that parsley leaves are attached to a root which looks like radish! Parsley root is also called Dutch parsley, turnip-rooted parsley, rock parsley, etc. This root vegetable can be either eaten raw or cooked. Since, parsley root has an intense flavor, ensure you don’t add too much of the root to your recipe.

Passion Fruit

Passion fruit is cultivated commercially in many parts of the world. It is mostly used for making juice, and many times it is mixed with other fruit juices to enhance the aroma. In Israel, a wine or ‘sicar’ is made out of passion fruit. Passion fruit can be used for flavoring various desserts.

Purple Beans

Purple beans, also known as royalty purple or royal burgundy, are basically green beans hidden within a purple skin. Even though these beans look purple from outside, inside they have the usual green flesh and peas, and the taste is similar to French green beans. When these beans are cooked, the purple color fades away and turns green! Cool, isn’t it?

Purple Sweet Potato

Purple sweet potato (also known as Okinawan sweet potato or purple yam) is a variety of the regular sweet potato. This root vegetable is low in calories and high in fiber. It is also rich in antioxidants. You can fry, boil, bake, steam, or microwave this potato.

Rambutan

Rambutan is native to Malaysia and Indonesia. It is closely related to lychee, and has a grape-like, gummy taste. The fruit is rich in vitamin C, manganese, and copper. The fruit can be eaten raw or added to fruit salads.

Rhubarb

Rhubarb leaf stalks have a rosy-red color, and are used to make various desserts. The stalk has a strong, tarty taste, but because of its color, this vegetable is used for preparing various sweets. Rhubarb stalks are also sometimes poetically referred to as ‘crimson stalks’.

Romanesco Broccoli

This vegetable looks too beautiful to eat, doesn’t it? Romanesco broccoli was first documented during the 16th century, in Italy. This visually-striking broccoli is also sometimes called broccoflower. It has a pleasant nutty taste, and is rich in vitamin C, vitamin K, carotenoids, and fiber. You can eat it raw or slightly cook it.

Rose Apples

Rose apples are native to Malaysia and East India. When the fruit is raw it has a bright, green color, but once ripe, it becomes rose-pink. They are also called wax apples sometimes. These fruits are juicy and you can eat them raw.

Sea Beans

Sea beans (belonging to the genus Salicornia), look like a cross between French green beans and asparagus. Sea bean is a variety of dark green vegetables, which is mostly used for making salads. It is not a type of seaweed or cactus.

Squash Blossoms

Everybody is familiar with the vegetable squash, but did you know that the blossoms are edible too? These blossoms can be used as a vegetable, and can be fried or baked. You can also add them to pastas or soups. Squash blossoms have a sweet, delicate flavor.

Starfruit

Carambola or starfruit is native to Malaysia, India, Bangladesh, Philippines, and Sri Lanka. The entire fruit is edible and can be eaten raw or cooked. It is used for making fruit preserves, relishes, or juice drinks. Ripe starfruit has a sweet flavor which is not overwhelming.

Ugli Fruit

Ugli fruit looks like a rotting orange, but don’t let its skin fool you, because inside it has sweet and tangy-flavored flesh! Ugli fruit is actually the trademark for the Jamaican tangelo fruit. It is a cross between a grapefruit, an orange, and a tangerine. It can be eaten raw, or you can also make juice, marmalade, or fruit salad using this fruit. Even though, the above fruits and vegetables are edible, you need to be careful when consuming them. Some parts of the fruit or vegetable are not edible and can be poisonous. For example, only the stalk of rhubarb is edible while its leaves are poisonous. Also, some fruits or vegetables need to be prepared in a certain way before you eat them, to prevent any health risks. So, make sure you are aware of the safety facts related to a certain fruit or vegetable, before you eat it. Buzzle: Food & Drink

Beer festivals promote certain special or locally brewed beers, and visitors get the opportunity of sampling some of the finest beers from around the world. Beer festivals are also well-known for the mix of delicacies that is spread out for the visitors. To make it more interesting, these festivals often host live bands, DJ, comic performances, and beer drinking competitions, giving the whole festival a ‘party-like’ atmosphere. So, without further ado, let’s proceed to find out the world’s biggest beer parties!

Munich, Bavaria, Germany

Month(s): September, OctoberDuration: 16 DaysIn 2013: September 21 to October 6

Woman selling heart-shaped chocolatesat Oktoberfest.

Oktoberfest was first hosted in Munich in 1810, to commemorate the marriage of Crown Prince Ludwig to Princess Therese of Saxe-Hildburghausen. Initially, the festival was held in October, but it was later decided to hold the festival in September, owing to better weather conditions.

It is reported that an estimated 6 million people attend Oktoberfest every year, consuming 1.5 million gallons of beer in the 16 days of the festival.

Initially, beer was not a part of Oktoberfest, instead, a horse race in the presence of the Royal family was the concluding event. An agricultural show, along with carnival booths, was added to the event later. Beer became a part of Oktoberfest only in 1880. While horse races have ceased to be a part of the festival since 1960, the agricultural show is held every four years. Due to wars and epidemics, the festival has been canceled twenty-four times so far.

There is a wide variety of beers available to revelers at Oktoberfest. However, the beer served needs to satisfy certain regulations. Firstly, it needs to conform to the Reinheitsgebot standard – a German purity law. Secondly, it needs to be brewed withing the city limits of Munich. To accommodate millions of people at the festival, impermanent structures are created. These structures are known as tents. Every year about thirty-four tents are erected, which can seat around 100,000 people. The beer served at the Oktoberfest has a higher alcohol content than the beer available in the US. People who overestimate their ability to drink and pass out are known as Bierleichen – German for beer corpses!

People who really want to enjoy their drinks in a tent should try to book in advance, as majority of the seats are pre-booked as early as January every year. According to the rules of the Oktoberfest, one can’t order a drink inside a tent if he is not “associated” with a table, which means, if you befriend somebody who is seated, you can very well order drinks for yourself. However, if you are standing and are tough on luck as far as associating yourself with a table is concerned, you may well have to return from the tent without having a beer. Sounds gloomy, but the best way to ensure that you don’t experience this situation is to plan early.

One important tip for revelers without a reservation is to visit the tents in the morning on a weekday, as on weekends, it is extremely difficult to get a table.

People drinking beer in one of the tents at Oktoberfest.

The delicacies and the drinking culture varies with each tent, so it is important that you know about the tents and their cuisine in advance. The legal age for drinking beer in Germany is sixteen, so don’t be surprised if you see some passed out juvenile faces in the crowd!

Out of the thirty-four tents erected at the Oktoberfest, fourteen are massive and can hold anywhere between 3,000 to 10,000 people each.

Although Oktoberfest is a carnival and a meeting point for beer lovers from around the world, people who don’t like beer can busy themselves with wine or other soft drinks. The Bavarian food served in the festival is truly amazing, and it can be one of the highlights for teetotalers. There are a variety of rides, street parades, souvenir stalls, etc., that one can look forward to in the festival. Beer is served in one-liter glasses, known as Maß (pronounced ‘mass’). Although the rates vary from tent to tent, the average price for one Maß is around 10 Euros ($ 13).

Olympia, London, United Kingdom

Month: AugustDuration: 5 daysIn 2013: August 13 to 17

The Great British Beer Festival (GBBF) is organized by the Campaign for Real Ale (CAMRA). It is an annual event that has been held since 1977, and offers people a chance to taste their favorite beers, ciders, ales, and perries from some of the most well-known breweries of United Kingdom. GBBF is publicized as being the “biggest pub in the world,” and according to estimates, more than 50,000 people attended the festival in 2012. Along with offering a wide variety of national and international beer brands, the festival also promotes the local brewing industry by awarding the Champion Beer of Britain to the participating breweries. To keep the kids occupied while you taste some of the finest beers from around the world, there are special family rooms, equipped with video games, toys, soft drinks, etc.

Qingdao, Shandong, China

Month: AugustDuration: 16 daysThis year: August 10 to 25

Qingdao International Beer Festival can be thought of as the Oktoberfest of Asia. This annual event has been held for the last twenty-two years, and this year, the festival will commence from the 10th of August. The festival offers revelers a chance to taste local Chinese brews, but international brands such as Beck’s, Carlsberg, Budweiser, Tiger, etc., are also offered.

According to estimates, around 3.8 million people attended the festival last year. There are a number of events that are spread over the sixteen days of the festival. These include the opening ceremony, concert, artistic parade, drinking competition, beer tasting, etc. The beer served at the festival is complemented with some great Chinese and Western cuisines. Music is an integral part of the festival and several local bands perform during the event. People can sing to the beats of the karaoke, and can even make a personalized CD of their performance! The beautiful Shilaoren beach is a ten-minute walk from the festival site, and adds to the attraction of the festival.

Denver, Colorado, United States

Month: OctoberDuration: 3 daysIn 2013: October 10 to 12

When you talk about beer, you can’t leave the Americans out! Started by a nuclear engineer Charlie Papazian in 1982, the Great American Beer Festival (GABF) has gone on to become one of the biggest beer festivals in America. The festival is organized by the Brewers Association and this time around, they promise to offer more than 2700 different types of beer to visitors. The festival also hosts a beer competition, in which the best brewers from America are chosen and given gold, silver, and bronze prizes in numerous categories. This year too, around 50,000 people are expected to throng to Denver for the annual American beer fest.

Green Point, Cape Town, South Africa

Month: NovemberDuration: 3 daysIn 2013: November 22 to 24

The Cape Town Festival of Beer is an annual event held at Hamilton’s Rugby Hall in Cape Town, South Africa. The festival showcases more than 200 local and international beer brands and is known for the delicious cuisines that are laid out for the revelers. Apart from the beer, there are other entertaining things that one can indulge in, such as music, live rugby matches, guided tours, beer competition, etc.

Paramount Studios, Los Angeles, U.S.A.

Month: AprilDuration: 1 dayIn 2013: April 6 (held)

Getting to taste some really good beer from more than 80 breweries on a Hollywood movie set can be an appealing thought for many beer lovers. This is exactly what brings crowds of over 8000 to the Los Angeles Beer Festival, which is held on the movie lot of famous Paramount Studios. The festival has been organized by Drink Eat Play annually since 2009. The festival offers revelers the chance of tasting beer from breweries like Samuel Adams, Newcastle, Angel City Brewing, and SoCal Beer company. The festival is well complemented by live music bands, piano duets, and some cool munchies. Tickets cost $ 40 and cover unlimited beer and parking, although you need to pay for the food.

Beurs van Berlage, Amsterdam, Netherlands

Month: OctoberDuration: 3 daysThis year: October 25 to 27

The Bokbierfestival is one of the biggest beer festivals in Netherlands. The festival has been around for the last 35 years, having been held first time in 1978. The festival is organized by Promotie Informatie Traditioneel Bier – an organization which aims at preserving and promoting beer culture in Netherlands. The festival has grown from being hosted for the first time in a cafe in Amsterdam, to an annual national event with around 10,000 visitors. The highlight of the festival is the traditional bock beer, a very strong and dark beer. Bock beer has German origins, and the Dutch variant, which is on offer during the festival, is called ‘bockbier’. It is a seasonal beer brewed extensively in the Netherlands. Entry costs to the festival hover around €10 ($ 13) and each beer is around €2 ($ 2.50).

Sheridan Suite, Manchester, Britain

Month: JanuaryDuration: 4 daysIn 2013: January 23 to 26

National Winter Ales Festival is also organized by Campaign for Real Ale (CAMRA). This year, the festival was held from the 23rd to 26th of January at the Sheridan Suite in Manchester. The festival brings together brewers from Britain to compete for the Champion Beer of Britain Award. The festival offers revelers a chance to taste more than 300 brews from across the globe. From 2014, the festival will be held in Derby, details for which will be released by CAMRA later. As far as beer lovers in Manchester are concerned, they don’t need to lose heart as the organizers are planning to host a Manchester Beer and Cider Festival in the surroundings of the National Cycling Center.

Victoria, British Columbia, Canada

Month: SeptemberDuration: 2 daysIn 2013: September 6 to 7

The Great Canadian Beer Festival has been around for the last nineteen years and this year, it will be held on the 6th of September. This year around, the festival will showcase more than 55 breweries from Canada and America. Visitors have the chance of exploring some of the finest dishes of British Columbia, along with some live music and entertainment.

Market Place, Brussels, Belgium

Month: SeptemberDuration: 3 daysIn 2013: September 6 to 8

Belgium is known all over the world for the range of beer it offers to tourists. The Belgian Beer Weekend promises to offer the varied choice of colorful Belgian beers to revelers in the festival, which has been around for the last fourteen years. The festival is jointly organized by The Belgian Brewers Association, Mashtaff of the Knights, and the City of Brussels. The festival offers more than 350 varieties of Belgian beer, along with some of the famous cuisines of Belgium.

Buzzle: Food & Drink

The biggest part of having a successful restaurant is having the right people working there. However, they cannot get the job done without having the right restaurant equipment. There are things that are simply necessary in all kitchens or else work will just not get done as efficiently and well as it should.

Food Warmers

Just because your cooking staff is knocking it out does not mean that your serving staff is not a tad behind. This is where food warmers come into play. When a dish is complete, you want to make sure that it stays hot for a few minutes while it is waiting to be delivered. You can place dishes under a food warmer and it will help it to maintain temperature for at least a few minutes. While old food warmers were associated with blowing hot air around and drying out chicken and steaks, newer warmers will keep food at temperature without affecting its consistency or taste. Choosing the right one really only revolves around getting the right size for your kitchen. If you know that at least a dozen plates could be under the warmer at any time, then you will want to choose a good-sized food warmer. If your restaurant is smaller, then you can get away with a smaller warmer.

Grills

You need a grill and there is no getting around this. The size will depend on how busy you get and the size of your menu. Now, you want to choose something that is easy to clean. Most kitchens use stainless steel grills now because they can be easily wiped down throughout the shift and they will not rust. Regardless of how efficient your kitchen is, if it is not clean then you are going to run into problems.

Ranges

A range, like a grill, is something that you cannot get away from. Many will argue that this is actually your most important piece of equipment. To do most cooking, from sauteing to making gravy or sauce, you need a range. These come in a large variety of sizes and the range you choose will depend on how your kitchen operates. If you are running a small cafe, then a range with four burners will often be enough. However, if you are running a busy dinner restaurant in a major city then you will need a range that is bigger with as many as eight burners.

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Some Restaurant Reviews in Greenville, SC

Mac’s Speed Shop

Tracey W.
Mac’s has always been a favorite for us and I’m never disappointed. I really love the style of smoky barbecue with a range of Carolina mustard sauce to spicy tomatoe-y red sauce. Things I love are the ‘pork wing’ (trust me), veggie burger, brisket, and pulled pork (go ahead and go for the BIG pig sandwich if you’re debating). Their totally addictive side items are awesome. Onion rings, green bean casserole, mac n cheese, Brunswick stew…all so good.
And, the full bar including great specials and lots of local brew is great. Goes well with the boisterous rock n roll atmosphere often well attended by the motorized biker crowd. Be on a black leather lookout at Mac’s!

Lorie M.
My family loves their food! My twin daughters want the chili anytime!
BBQ is great, all the meats have explosive taste. We’ve had family visit from Mn and Fl..and all went home with a few bottles of your sauces!
And fun…bikers and suits and families..anything goes.
 
 
 

Blue Ridge Brewery

Sandy W.
I just had the best soup ever at the brewery: Parsnip and bacon!!! A fabulous combination made by the owner, Polina Walker 10 out of 10!!!

W P.
Best staff in town. They are friendly, knowledgable and accommodating. The food is consistent and always good. There is a great selection of beer, and new options brewed in-house. You can’t go wrong at The Brewery!
 
 
 
 
 
 

The Cazbah

Kel T.
Oh, I just love this place. You absolutely cannot go wrong with the black and white hummus with warm pita to start. Then try the chipotle duck and/or the short ribs, and for dessert the caramel apple cheescake xangos. So good and so fresh. Very nice atmosphere for date night or fun with friends.

Elle Marie P.
This was a great little find while wandering around downtown Greenville looking for a place serving food at 11pm on a Thursday night. My friend and I had a range of dishes, hummus with lots of flavor, sushi, I believe a tuna tempura and chicken enchiladas with a crispy shell and savory chicken. Great cheesecake tart and amazing biegnets with homemade caramel sauce that were just delightful!

Whether you are a professional cake decorator or you are someone who is just getting started in this amazing industry, there are some important cake decorating tools that you will need in order to create something fabulous.

• A long thin spatula, this is what you are going to use to transfer those beautiful roses that you have created out of frosting on to the cake.

• Piping bags are a necessity when it comes to cake decorating equipment. This is the easiest way to decorate the cake without a lot of headaches. Basically, you will put your frosting in the bag and it will come out the other end with whatever tip you choose to use. A piping bag is one of your most important cake decorating tools.
  

• Tips to be used with your piping bags are also a necessity. Keep in mind that you do not need to have a wide variety of tips to start out with. However, you do want to eventually start building your collection. This way, you will be able to create whatever your heart desires. Thankfully, tips are not very expensive and they can be purchased at many stores including Make Bake.

• A turntable is a necessity for every serious cake decorator. This is the easiest way to make sure that you do not have to manoeuvre your way around the cake. Instead, you can find a comfortable place to sit and put your cake on the turntable. If you are not comfortable when you are decorating your cake, you are not going to be able to focus. Make everything easier by investing in a turntable.

• Food colouring is also a necessity when it comes to cake decorating equipment. If you have food colouring, there is no colour of frosting that you cannot make. Keep in mind that many bride and groom couples are going with unusual colours. This is why it is important to have plenty of food colouring on hand so that you can find the perfect colour.

The cake decorating business is an excellent way to make a lot of money. Take your time and practice in order to create the perfect cake.

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Everybody loves a good summer party, but if you’re working full time during the summer, it can be tough to plan a party on short notice. When your friends text you and tell you they’re coming over, don’t stress. You can get the food ready in no time, often with things you have lying around the house. Don’t feel like you have to cook an extravagant meal for every party you have. There is a saying that the best dishes have five ingredients or less, which just goes to show you that sometimes, it’s the simple things that are even better.

Anything on a Stick

When you put food on a stick, it can remind people of state fair food, or it can be an elegant appetizer that you don’t need silverware to eat. The added bonus here is that you won’t have any silverware to clean up at the end of the night. You can always go for the entrée on a stick and serve corn dogs or other meat on a stick, or you can use toothpicks to create cute appetizers that people will be popping in their mouths all night. You can even add an elevated touch and create dipping sauces for some extra fun. Try serving cheese with salsa, fruit with chocolate, or bread with olive oil. You can create a bunch of different combinations, and let people decide for themselves what to eat.

Frozen Appetizers

Lots of grocery stores carry their own lines of appetizers. Trader Joe’s frozen appetizers are awesome, for example. You can get spinach artichoke dip, or mini-quiches, or lots of other finger foods. All you have to do is toss them on a cookie sheet and pop them in the oven for a few minutes and voila – you have an instant party. These are great to keep on hand, too, for those impromptu parties because they’ll take a long time to go bad in the freezer.

Potluck

In the spirit of asking for help, asking your guests to bring a dish to pass can help cut down costs and work time dramatically. If you offer to provide the main course, asking people to chip in a dish of their own is totally within the realm of good party etiquette. If you are just having a few people over, you can ask one person to bring appetizers and one to bring dessert, and you’ll be eating like kings for the rest of the night.

BYOB

If you have all the food but you neglected to shop for beverages, ask people to bring whatever they’d like to drink. Often, people have certain beverage restrictions. Some don’t want to drink alcohol, some don’t want to drink soda, and some don’t want to drink caffeine. Whatever the case may be, it’s impossible to keep up with it at all. So asking people to bring their own beverage is a great way to keep everyone happy and keep you from making multiple trips to the store.

Order In

Sometimes, what a party calls for is really good pizza. Instead of trying to impress everyone by making your own, just call it in on your way home from work. Your pizzas will meet you there, and your friends will come in ready to eat shortly afterwards.

Enlist Some Help

There is no shame in asking for help. If you live with someone and you know they’ll be home earlier than you, or if you know that they pass a grocery store on their way home, send them a list of a few things to pick up for the evening. You could even ask them to get things started for you to finish up once you get home. Sometimes, all you need to do is ask.

That’s all it would take to get the party rocking with loads of fun and frolic, without any hassle or stress.

Buzzle: Food & Drink

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