India has dhabas, the United Kingdom has pubs, America has diners, and Paris has
brasseries. Lifestyler presents a look at some of the different types of dining styles from around the
world, with a historic look inside some world-class establishments.
Brasseries
How do you tell if you’re in a brasserie? Check for a liquor and coffee bar in addition
to the hearty fare on offer. Brasseries are a prominent part of France’s culinary landscape, with a trip to
the romantic nation left incomplete until one experiences the flavours, sounds and decor of a traditional
Parisian brasserie.
Embrace the depth of flavours chef Georges Belondrade,from the
Bofinger will prepare, with homemade foie gras with
brioche toast, seafood sauerkraut and blackcurrant vacherin with blackcurrant coulis to
finish.
Under the pristine glass dome adorned with stained glass motifs, the
Bofinger allows diners to discover a decor that
epitomizes Alsatian brasseries, from the revolving door to the winding staircase to the padded black leather
bench seats.
In addition to hosting affluent political figures of the past, the
Bofinger is famous for introducing the first draught
beer to Paris in 1864, providing relief to the thirsty when the phylloxera outbreak consumed the grapevines,
restricting the availability of wine.
Trattorias
Let the collection of fine art spark your intrigue. Allow the streets lined with
architectural marvels and the picturesque countryside consume your walks. Permit the Italian language and
culture to seduce your senses, and if nothing else, indulge your hunger with authentic Italian
fare.
Historically, the name of a restaurant was based on the type of food served from
ristorantes, to osterias to pizzerias. A trattoria is the name given to a casual dining establishment,
usually family owned and operated, specializing in local family-style dishes and wines.
Mama Irene runs the kitchen at Trattoria Da Burde, a
trattoria established in the 1900’s and inherited through the Gori family tree. As you enter the rustic
building, the scent of Burde’s famous finocchiona and sopressata (Italian cured ham) wafts passed to greet
you. Choose a seat at one of the many wood tables and marvel at the options: cacciucco, baccalà alla
livornese, acquacotta alla maremmana, pasta e fagioli, pasta al sugo scappato, to name a few.
Not only does Trattoria Da Burde provide
scrumptious food, it has also shared in some pivotal moments in Italian sports history. This trattoria marks
the spot where the Fiorentina AC Football Club signed Giancarlo Antognoni, one of the most famous Fiorentina
football players. Also, Da Burde is where Nereo Rocco, one of the most coveted trainers, agreed to train the
Fiorentina team (while eating a Burde bistecca).
Tapas
There are invariably a number of myths professing the origins of tapas. The term “tapa”
means a lid or cover. Historically, a piece of tapa (a slice of ham or cheese) was placed on top of a drink.
Why? Apparently,to keep flies out, or because an old King experienced the turmoil caused by drinking on an
empty stomach. Whether you believe that tale or not, tapas dining is still a prominent part of Spanish
dining.
Tapas are often misunderstood as a collection of small dishes brought out together or
as appetizers. Tapas are neither, rather tapas refers to small portions of food accompanying drinks.
Originally, tapas were offered for free with the purchase of drinks. Some establishments continue to carry
out this tradition.
Though any menu item presented in a smaller portion can be counted as tapas, some
staples are bellota (Spanish ham), Spanish omelette, chorizo, morcilla (a type of black pudding), pickles and
cheeses.
If you find yourself near the Puerto del Sol subway stop, make a dash to the
Casa
Labra. Casa
Labra is a tapas bar in Madrid known for its house
specialty, cod croquettes. Locals and tourists alike enjoy the thimble-sized beer and vermouth. As one of the
older bars in the city (over 100 years old), it is credited as the birthplace of the Socialist party in
1860.
Dhabas
With the different styles and flavours placed under the umbrella of Indian food, Punjabi
cooking is personified by the road-side tradition of dhabas. Originally, dhabas were conventional open
kitchens with clay ovens, large brass plates and bowls, with scattered lanterns providing light, a nalka
(hand water pump) to freshen up, and wood benches to provide seating.
Though the tradition, dhabas provided a unique dining experience, and today, dhabas tend
to emulate a Western appeal with indoor seating and air conditioning. Some dhabas still provide an authentic
experience and remain famous for the traditional Punjabi-style dishes they provide. Indulge in cholay
bhature, tandoori roti, butter chicken, aloo parantha, tandoori chicken, and tardka daal. Embrace the cumin,
coriander, ginger and garlic. And no meal is complete without a cooling glass of lassi. , To finish off, try
chai spiced with fennel seeds, cloves, and cardamom.
Kesar Da Dhaba in Amritsar is famous for its century old recipes. A specialty of the
dhaba is mah ki daal (whole urad lentils). The lentil dish is simmered for 12 hours in accordance with the
century-old recipes followed by the previous generations of owners.
Pubs
Around the bend of the winding country road, in a recess of the city centre or just down
the street from your hotel, in Britain you are never far from a pub.
Pubs are popularly associated with pints and socializing, but also offer delicious grub.
Be sure to check out the bangers and mash, fish and chips with peas, cottage pie, and if the pub serves
breakfast, try a traditional British fry-up. A favourite is The Glynne Arms, more accurately known as the
Crooked House Pub. The tilted establishment’s construction is a result of over-mining beneath its foundation.
Before you even take a sip of alcohol, the angled doors, floor and windows may have you experiencing a loss
of balance.
On your next holiday, take some time to consider the history wrapped up in all that
flavour.•
