Apart from being a harmonious tableau of beautiful images, Switzerland is home to a hearty traditional cuisine. Stay with me as I find out what’s cooking in the land of four languages
While Switzerland borders France in the West, Germany in the north, Austria and the principality of Liechtenstein in the east and Italy in the south, you can only imagine its culinary diversity.
Known for its medieval architecture and Jewish heritage, Poland in Eastern Europe boasts of a food scene that can lure even the most contained eaters. Melt-in-the-mouth meat dishes, butter-fried dumplings, warming spiced wine, mushrooms galore and, not-to-forget, the juiciest apples in the world
They often say – to get to know the history, culture and tradition of a country, you must sample its cuisine. And if the country would be Poland, you’d never want to book a return ticket back home. Yes, there is so much to eat and explore.
The soul of Poland lies in its food. The main meal of the day is dinner, eaten in early afternoon. Sunday dinner, prepared at home, belongs to family tradition and usually involves inviting family and close friends. What lies on most Polish dining tables is pork, but there is no shortage of beef, poultry and fish. Hearty soups are also popular. To prepare some of the tastiest local dishes, Poles often use seasonal vegetables and horseradish together with Mediterranean garlic and dill, exotic pepper, paprika, marjoram and oriental pink spice and cinnamon. But at the core of Polish taste are sweets: apple pies, poppy-seed cakes, Papel cake, cheesecakes, gingerbread etc. An obligatory addition to every Easter meal are mazurka (sweet cakes made with honey and filled with nuts and fruit) – a confection entirely unknown outside Poland.
PIEROGI – POLISH DUMPLINGS
If you thought it were the Chinese who had their copyright over delicious dumplings, you’ll be glad to know that the Poles too have their own buttery version of this light treat. Similar to Japanese gyoza or the Italian ravioli, Polish pierogi are made of thinly-rolled dough, boiled or fried and stuffed with various fillings, both sweet and spicy. There’s a lot to choose from – white cheese, meat, potatoes, cottage cheese and onions, spinach, mushrooms, groat, lentils, fruits and more. Another speciality is uszka (small, twisted version of pierogi) filled with dried wild mushrooms, dished up in clear borscht (beetroot soup of Ukrainian origin).
ALL THINGS MUSHROOM
A weekend at SulaFest was a mega mix of great music, wine, drinks, gourmet food, fashion, shopping and more in idyllic surroundings of the scenic vineyards in Nashik. Here’s every little fun detail for you
(1) SHOPPING AT THE MINI BAZAAR
When there is music, wine and shopping, you don’t really need more! SulaFest had these little shops selling knick-knacks and creative items sprinkled across different areas. I found some hand-painted bottles, antique silver jewellery, hand-embroidered little clutches from Kashmir, pretty Pashmina shawls, colourful ganjis with quirky sayings for both men and women, jootis with ghungrus, dainty and French-like kitchen ware in subtle shades of white and pink and a lot more. Even if you don’t really intend to go back with your hands full of shopping bags, sometimes, it’s just a lot of fun to look around and hunt for interesting stuff.
(2) GRAPE STOMPING, OF COURSE!
The moment you look at those bunches of grapes lying in a huge wooden barrel, you simply want to kick off your shoes and jump in for some fun. The experience of squishing and squashing fresh grapes with your bare feet and feeling them between your toes is utterly delightful. Plus, grape stomping never fails to be the perfect photo op! This activity at Sula Fest was chargeable at Rs 300 per person for 10 minutes. Had it been cheaper, I would be dancing, sleeping and rolling in that tub full of purple grapes all night.