Fondue
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Fondue is Switzerland’s national dish, its name comes from the French word fondre, meaning to melt, and that is exactly what it is! Melted cheese combined with flavorful additions. Fondue was invented out of necessity, when the locals and herders relied only on cheese, wine, and bread to get them through the cold alpine winter. When the cheese made in the summer started to dry out and the bread became hard and stale during the winter months the ingenious locals melted the hard cheese with wine and dipped the stale bread into it.
Now Fondue comes in many different guises and varies from region to region. In Fribourg they use Vacherin cheese, in Neuchatel they use Gruyére and Emmental. You can even get gourmet versions that combine truffles and champagne with the cheese.
Dig into a Fondue on our Majestic Switzerland tour, just don’t drop your bread in the cheese or the drinks round is on you!
Paella
Photo by Kaitlin Dowis on Unsplash
Originally created in Valencia paella is a combination of saffron-flavored rice with a wide array of additional ingredients, such as seafood, vegetables, or meat. Its name is derived from a traditional shallow pan; a paellera or paella. Always served in the pan, this Spanish classic can be found everywhere in the country, in an endless number of combinations.
Why not try to sample different paellas on our Spain and Portugal in Style tour?
Ceviche
Photo by Goya foods
Ceviche is the national dish of Peru consisting of slices of freshly caught raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of the marinade the meat is ‘cooked’ without any heat and the texture of the fish changes. Traditionally served in specialized ceviche restaurants called cevicherias, ceviche has an aroma of the sea with a slightly spicy and acid flavour. It can be served The flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea.
Eat authentic ceviche in Peru with us on our Treasures of the Incas Journey!
Tandoori Chicken
Photo by Maunika Gowardhan
Its name derived from the Persian word tannur, meaning fire, Tandoori chicken is one of the most popular dishes in Indian cuisine. This unique dish which is traditionally cooked at high temperatures in a clay over called a tandoor consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers. The clay oven results in a succulent meat that is crispy on the outside with a smokey flavour.
Eat Tandoori chicken or a dish derived from it Chicken Tikka Masala on our Spirit of North and South India Tour
Ramen
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Ramen is a noodle soup that first appeared in Japan in the early 20th century. Chinese cooks mixed the curly noodles that are bright yellow and more elastic than the noodles prepared at the time in Japan with a salty broth. The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth. Ramen should be cooked al dente and eaten quickly so that the noodles don’t become too soft and mushy from sitting in the broth. Ramen is now one of the most popular dishes in the world but the original expansion out of Japan was made by Nissin Foods when it produced the first-ever instant version of the noodles.
Enjoy fresh Ramen on our Majestic Japan Journey!
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