While we Indians still enjoy the taste of traditional New Year festivals celebrated in various forms across the country, our neighbors across Asia also join us in celebrating New Year and harvest festivals. Needless to say, food is an integral part of every celebration, and each festival comes with its own culinary traditions.
In Myanmar, the New Year and Harvest Festival is called Thingyan, also known as the Water Festival, where people sprinkle water on others to symbolize cleansing, cleansing, and new beginnings. Celebrated over four to five days, Thingyan is similar to other Asian countries such as Songkran in Laos and Thailand, Cambodian New Year, Sinhala New Year, Baisakhi in Punjab, Puthandu in Tamil Nadu, Vishu in Kerala, and Bihu in India. It’s comparable to a festival. Assam state of India. In Japan, it is also the season for cherry blossom viewing, where cherry blossoms and plum blossoms bloom to celebrate the arrival of spring.
Festivals are a time for families to gather and eat together. Therefore, people share food while sitting together and enjoying traditional delicacies. Rice is at the heart of all Asian cuisine and is an essential part of New Year’s celebrations across the continent. Similar to Mong Rong Yai Po, it is a traditional Thin Giang sweet made of sticky rice flour dumplings stuffed with palm jaggery and topped with shredded coconut. Sticky rice cakes wrapped in banana leaves are a must for Vietnam’s New Year, also known as Tet Festival or Tet Nguyen Dang, which takes place in February. Steamed rice cakes called banh chun contain pork and green beans and represent the balance of yin and yang. Similarly, one of the staples of Japanese cherry blossom viewing is dango. Dango are white balls with pink, white, and green colors that resemble cherry blossoms.
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The flavors of every dish are fresh and hint at the bounty of spring, ushering in the coming summer with juicy, luscious fruit offerings. Pan-Indian Burmese Restaurant and Tea Room, Burma Like Burmese Lemon Poppy Seed Ice Cream, it’s tangy and sweet, creamy and crunchy at the same time. To celebrate the new year, the restaurant is serving home-style Burmese cuisine to its patrons, with a large-scale “village set” that recreates a community meal by arranging dishes on platters in large baskets.
Starting with a raw mango salad, a Thingyan tradition, followed by typical crunchy fritters, such as mock minced samsa, sweet potato tempura and rice crackers, which are as much a part of Burmese cuisine as India, and a traditional menu. Masu. Pumpkin and broad bean curry, coconut rice, tofu and mushroom paratha stir-fry, similar to Indian parathas.
Coconut rice, traditionally known as Ohn Hatmin, is a fragrant short rice dish made with raisins and onions cooked in fresh coconut milk and is a ceremonial dish served on special occasions. Pumpkin curry is an adaptation of Seviyan in Shan State, where yellow pumpkins and fava beans grow widely. This curry is prepared with shallots, coconut, and chili peppers, and uses vegetables and pulses that are popular in Burma. Finish off with Banana Hisan Win His Makin, a traditional Burmese semolina cake filled with bananas and strawberries, baked in coconut cream and topped with poppy seeds.
Meanwhile, in the Land of the Rising Sun, almost every area is covered in shades of pink, white, and mauve, with dainty cherry blossoms in full bloom. During the cherry blossom viewing season, people from all over Japan gather in parks and public places to enjoy picnics and parties under the cherry blossoms. Beautiful pink and white flowers often snow from the branches. No party or picnic is complete without delicious food. In addition to the cherry blossom viewing staple dango, there is also the bento, which is a home-cooked or take-home a la carte dish and usually includes rice, noodles, fish, or vegetables. Then there’s sushi, mochi, and tamagoyaki, the thin-layered, soft Japanese-style tamagoyaki that’s popular at cherry blossom viewing festivals. Cherry blossoms also influence drinks, and people enjoy cherry-flavored alcohol such as sake and shochu.
Guppy, the Delhi-based Japanese restaurant, takes inspiration from further east to host a cherry blossom viewing festival with a menu that oozes spring, color and newness.
This avocado, beet, and edamame salad is flavorful and light on the palate when seasoned with sesame seeds and Japanese-style dressing. Top with rainbow sushi rolls made with salmon, tuna, avocado, yellowtail, and crab. “Salmon has a unique flavor during this time of year when the temperature changes from cold to hot,” says head chef Saurabh Sharan. The main course includes tofu, asparagus and artichokes, served with a cauliflower-based garlic sauce.
No Japanese meal is complete without delicious ramen. As the temperature rises, there will be more cold ramen instead of hot ramen. Packed with all the elements of summer, Guppy serves chilled ramen with melon, mango, wakame, and cucumber flavored with a sesame-based sauce. “Eating a cup on a hot summer afternoon makes you feel refreshed,” comments the chef.
The spirit of cherry blossom viewing is also reflected in Guppy’s drinks menu, with a perfect example being the Lychee Bloom Cocktail, made with Sakura Gin and Lychee Shochu. Sake is considered a cherry blossom viewing staple, so be sure to also try the Berry Cosmo, made with sake, Aperol, vodka, and blueberry lemonade. “The drink menu is carefully curated around certain types of flowers,” says the chef.
The festival lasts for several days. For example, the Vietnamese New Year is celebrated over five days to celebrate the arrival of spring. “Family celebrations last almost seven days, but special feasts are prepared to show respect and gratitude to ancestors and parents,” says India to host Vietnam pop-up at European exhibition Nguyen Thi Lua, sous chef at the Hyatt Regency Danang, said: This week Food Hall, Anna Maya, Andaz He Delhi.
One of the must-haves this time of year is shoi. A savory dish based on sticky rice with pandan leaves, turmeric or vegetable broth, green beans, corn, meat, fish, fruit, coconut milk, and an additional topping of fried onions. flavor. The most interesting thing about xoi is that it can be consumed throughout the day as a breakfast, snack, or as a side snack with lunch or dinner.
Another staple food is dua mong. Dua Mon is a pickled or salted vegetable that can be found on every table in any household having a feast. Made from vegetables, it can be sour, spicy, salty, bitter or sweet and aids in digestion.
“Every dish is a mouth-watering story containing a variety of nutrients and ingredients. For example, most households prepare douamon and choi together. These dishes signify wealth and prosperity. Coriander is It’s used as a garnish for pho, banh mi subs, and traditional rice-filled pancakes. Not only is cilantro delicious, this herb adds nutritional value to any meal. It’s plant-based, high in fiber, and healthy. It promotes good digestion,” adds Lua.
Traditional cakes such as Trung and Tet are made to pay homage to the sky, earth and ancestors. “Cake making is an extensive process that involves wrapping and cooking ingredients such as furinium leaves, sticky rice, mung beans, meat, salt, and freshly ground black pepper. We prepare cakes in large quantities. I like to store it for up to two weeks,” adds Lua.
A tray of five fruits (mam nggu kuah), representing the five elements and colors, usually includes bananas, grapefruit, peaches, etc., adding color to the feast. “The house is decorated in red and yellow because these are lucky colors for us,” says Lua.
