Salatim is a traditional term that denotes a huge variety of salads, dips, spreads, and slaws that are served at home before a big meal, or in restaurants that specialize in grilled meat dishes. The assorted bowls might contain matbucha (roasted peppers and tomatoes), chopped liver, carrots, Israeli salad (tomatoes and cucumbers), hummus, baba ghanoush, beets, cabbage, tahini, skhug, or cauliflower salad, among others.
Salatim is a Hebrew word, meaning salads. It's often served with pita bread on the side, and once the salads have been eaten, they're followed by various grilled meat dishes in most Israeli barbecue restaurants.
Teochew porridge is a banquet-style meal where bowls of plain white rice porridge are served accompanied by a variety of side dishes – from meats and fish to eggs and vegetables. The porridge is typically prepared with firmer rice grains which are quickly boiled.
Due to its bland flavor, the porridge goes well with a variety of salty side dishes – and there is no fixed list of those, so you can find wildly different side dishes from one stall to the next. Teochew porridge is most commonly consumed as comfort food for breakfast or dinner.
MOST ICONIC Teochew Porridge
View moreSadhya is a traditional feast originating from the state of Kerala. All of the small dishes are vegetarian, and one sadhya feast can contain up to 28 dishes at a time, all of them traditionally served on banana leaves and meant to be eaten with hands.
This feast is typically served for Onam, the state festival of Kerala. Rice is usually served on the lower side of the leaf as the main dish, and the first dish after the rice is parippu – a curry made from ghee and small gram. It's followed by sambar, a stew of vegetables cooked in gravy of onions, chilis, coriander, lentils, and turmeric.
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