Which Of Your Favourite Foods Made It To The World’s Best Dishes List?

We didn’t think it would be possible to rate the absolute best dishes in the world, but a recent poll has done the impossible! It has released a list of 100 foods which have been deemed the best in the world. 

Also Read: Indian Cuisine Ranks 11th Best In The World; Naan, Murgh Makhani Score High

Besides naan, some other popular Indian delicacies also made it to the list. Murgh Makhani was featured on no 43, while Tikka and Tandoori occupied the 47 and 48 spots respectively. 

The South American Picanha topped the list, while Phandeng Curry or Panang Curry was also a part of the top 10. We hope you have located at least one of your favourite dishes in the top 100 list. Here’s a quick breakdown of some of the big winners:

Picanha 

The Picanha is essentially a cut of meat; if you’ve heard of the famous Brazillian picanha steaks, it uses the cut that comes from the top of the sirloin area of the cow, specifically the top cap muscle. In many English-speaking countries, it is often referred to as the rump cap. A picanha is a thick layer of fat that covers one side of the meat. This fat cap is typically left on during cooking, contributing to the meat’s rich flavour and tenderness. 

In Brazil, picanha is a staple at churrascarias, which are Brazilian steakhouses known for their traditional method of cooking meat over an open flame or on large rotisseries. The meat is usually seasoned with simple ingredients like salt, and the cooking method enhances the natural flavors of the beef. 

Roti Canai 

Roti canai is a type of flatbread that is popular in Malaysia and other parts of Southeast Asia. It’s a thin, unleavened flatbread that is typically made from a mixture of flour, water, milk, ghee, and sometimes, egg. The dough is usually stretched and folded to create layers before being cooked. It was first made sometime in the 19th century and became famed for its characteristic elasticity. 

In Roti canai, the dough is skillfully flipped, stretched, and twirled by the roti canai maker to achieve its thin and elastic texture. Traditionally, it is cooked on a flat griddle or skillet, often with the addition of ghee or butter to enhance its flavour. 

Phat Kaphrao 

Phat Kaphrao is a Thai rice and meat dish; the stir-fry delicacy features a flavourful blend of basil, minced meat, garlic, sugar, and Thai chili. The dish is enriched with a combination of soy sauce, oyster sauce, and fish sauce, creating a flavorful profile. Onions, bell peppers, and green beans, enhance the overall culinary experience. 

Neapolitan Pizza 

Italy’s Pizza Napoletana originated in Naples and is easily one of the biggest attractions of Italian cuisine. It’s known for being different from the Americanised version of pizza which tends to have a thick crust and excessive meat. The Neapolitan pizza is known for its simplicity. The dough is made from simple ingredients, flour, water, salt, and yeast. 

It’s traditionally hand-kneaded and left to rise for a specific period; it’s made with highly refined, soft wheat flour, known as "00" flour, which results in a tender crust. San Marzano tomatoes, grown in the region, are often used to make the pizza sauce and the fresh mozzarella cheese, often known as the hallmark of the pizza is usually made from buffalo milk. 

Guotie 

The northern Chinese dumplings are fifth on the list and are basically Chinese pan-fried dumplings or pot stickers. Guotie wrappers are made from a simple mixture of wheat flour and water. The dough is rolled out into thin rounds and used to encase the filling. The dumplings are traditionally folded into a half-moon or crescent shape. The edges are then pleated or crimped to seal the filling inside. 

They are initially pan-fried in a hot skillet or wok with a small amount of oil. This gives them a crispy and golden bottom. After pan-frying, water is added to the skillet, and a lid is placed on top to steam the dumplings, ensuring that the filling cooks through. 

Khao Soi 

The traditional and flavorful Thai soup that is particularly popular in Northern Thailand. The reason it is so similar to the Burmese Khao Suey is because the latter was an inspiration for Khao Soi which has a rich and aromatic coconut milk-based broth. The broth is infused with a blend of Thai spices, including red curry paste, turmeric, and coriander. The soup typically contains both boiled and crispy deep-fried egg noodles. The combination of soft and crispy noodles adds texture to the dish