Irene Keliher

Dal Bhat is more than just food in Nepal—it’s a way of life. This traditional dish of lentil soup (dal) served with steamed rice (bhat) is eaten daily across the country, often alongside vegetables, pickles, or meat. Loved for its simplicity, flavor, and balance, Dal Bhat is both nourishing and...

Khorovats isn’t just a meal in Armenia—it’s a celebration. This flavorful grilled meat dish, often made with pork, beef, or lamb, is marinated, skewered, and cooked over open fire, typically during family gatherings or festivals. Learn about the traditions, techniques, and pride behind this beloved Armenian barbecue.

Bursting with citrus, spice, and island flavor, Chicken Kelaguen is a traditional Chamorro dish from Guam that’s as bold as it is refreshing. Made with grilled chicken chopped and mixed with lemon juice, grated coconut, green onions, and chili, it’s often served cold with tortillas or rice. Discover why this...

Palusami is a rich and comforting dish treasured across Polynesia, especially in Samoa, Fiji, and Tonga. It’s made by wrapping coconut cream—and sometimes onions, fish, or corned beef—inside tender taro leaves, then baking or steaming to perfection. Often served at family gatherings and feasts, palusami is a flavorful symbol of...

Mumu isn’t just a dish—it’s an experience that brings communities together in Papua New Guinea. Named after the underground oven it’s cooked in, mumu features pork, sweet potatoes, taro, greens, and coconut milk, slow-roasted over hot stones and banana leaves. Learn how this flavorful feast is prepared and why it’s...

Peka is one of Croatia’s most cherished dishes—slow-cooked meat, seafood, or vegetables prepared under a heavy iron lid covered in hot coals. This ancient technique creates incredibly tender and flavorful meals, often shared at family gatherings or countryside feasts. Learn how peka is made, what makes it special, and where...

Plov in Azerbaijan is a masterpiece of aroma, texture, and tradition. Unlike other regional varieties, Azerbaijani plov features separately cooked saffron rice layered with rich meat, dried fruits, chestnuts, or herbs—often served with a golden crust called gazmag. More than just a meal, plov is a centerpiece of Azerbaijani hospitality...

In Tajikistan, plov (also called osh) is more than food—it’s a tradition passed down through generations. Cooked in a large kazan and shared at weddings, holidays, and family gatherings, Tajik plov features fragrant rice, tender meat, carrots, and spices in perfect harmony. Learn how this national dish is prepared and...

Sadza is more than a meal in Zimbabwe—it’s a cornerstone of daily life and culture. Made from finely ground white maize, this thick porridge is served with vegetables, meat, or gravy and eaten by hand. In this guide, discover how sadza is prepared, why it holds deep cultural meaning, and...

Torta Tre Monti, or "Cake of the Three Mountains," is San Marino’s beloved national dessert—layered with rich chocolate and hazelnut cream between delicate wafers. Symbolizing the country’s three historic towers, this cake is both a cultural icon and a delicious treat. Follow this step-by-step recipe to bring a taste of...

Every year on June 12, Filipinos around the world celebrate Philippine Independence Day, marking the country’s freedom from Spanish colonial rule in 1898. From flag-raising ceremonies to cultural parades and family gatherings, this day is a powerful tribute to national pride, resilience, and the ongoing journey of the Filipino people.

India’s cuisine is as diverse as its culture—bold, aromatic, and unforgettable. Whether you’re savoring street snacks or regional specialties, these 20 popular Indian foods reflect the heart of its culinary traditions. From north to south, prepare for a flavorful journey through one of the world’s most beloved food cultures.