French-Algerian Merguez Frites
There’s more to the merguez frites than just the fries: harissa, spicy and smoky, bright and earthy; merguez, salty, fatty, warmly aromatic, now brightly citrusy; sauce Algérienne, spicy, savory, citrusy and sweet.
Tagged: street food
Kathi Rolls of Kolkata
All else took a backseat to the floral coriander, the earthy turmeric and cumin, the warming garam masala, the lush chicken thighs, the bright lemon-spiked red onion and the bits of hot chili pepper tangled up in its matrix.
From Kongming to Tianjin: Jian Bing
It’s colorful and has an interesting variety of textures, the soft and moist outer layer of egg and crepe studded with toasty sesame seeds and little pungent bursts of scallion barely holding the crisp fried crackers and cabbage inside
Sosis Bandari, Hot Dog Curry Sandwich of Iran
Sosis Bandari is an interesting product that developed within Iranian culture while seemingly not absorbing much that is Iranian. In essence, it has shaped a small piece of the culture around itself.
Kabuli Burgers: Afghani Street Food from Pakistan
It’s funny to us here in America to see what is essentially a wrap called a “burger”–we invented the hamburger, after all, and we are protective of it.
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