World Food Day is celebrated annually on October 16, marking the founding of the Food and Agriculture Organization (FAO) of the United Nations in 1945. This day serves as a reminder of the importance of food security, nutrition, and sustainable agriculture worldwide. As we observe this day, let’s take a moment to reflect on the role that food plays in our lives, our communities, and our cultures. 

Food is not just a source of nourishment; it’s a means of connection, a reflection of our heritage, and a way to express love and creativity. With globalization, we have the privilege to experience a rich tapestry of culinary traditions from different corners of the world. This World Food Day, let’s celebrate this diversity by trying out some delicious global dishes that you can easily prepare in your own kitchen.

 1. Open Face Mushroom Fajita- Recipe by Chef Siddharth Parab

Ingredients:

– 30 grams of spices (chili powder, cumin, paprika, coriander, salt, and pepper)

– 200 grams of a mix of fresh button, shiitake, and shimeji mushrooms

– 50 grams of assorted veggies (bell peppers, onions, garlic, cilantro)

– 50 ml of olive oil

– 1 lime

– 1 flour tortilla

Cilantro Pesto:

– 50 grams of sour cream

– 80 grams of fresh cilantro

– 5 grams of garlic

– 5 ml of lemon juice

– 10 grams of pine nuts

– 2 grams of salt

– 50 ml of olive oil

Method:

1. In a food processor, blend cilantro, garlic, lemon juice, pine nuts, and salt. Gradually add olive oil until smooth.

2. Sauté mushrooms and veggies in a saucepan until softened, adding spices and olive oil.

3. Warm the tortilla, spread the sautéed mixture on top, and garnish with sour cream and pesto. Serve warm.

 2. Vegan Shepherd’s Pie– Recipe by Chef Vishwanath Narake

Ingredients:

For Potato Topping:

– 500g potatoes, peeled and quartered

– ½ cup coconut milk

– ¼ cup olive oil

– Kosher salt and pepper to taste

For Soya Filling:

– 2 tbsp avocado or olive oil

– 1 large onion, diced

– 3 garlic cloves, minced

– 2 large carrots, diced

– 2 celery stalks, diced

– 250g soya mince

– 1 cup vegetable broth

– 1½ tbsp tomato paste

– fresh chopped rosemary, 1 tsp

– 1 tsp fresh thyme, chopped

– 1 cup frozen peas

Method:

1. Boil potatoes until soft, then mash with coconut milk and olive oil.

2. In a pan, sauté onion and garlic, add carrots, celery, and soya, cooking until browned.

3. Add broth, tomato paste, herbs, and peas, then simmer. Layer in a baking dish and top with mashed potatoes. Bake at 400°F (200°C) until golden.

 3. Chicken Tagine– Recipe by Chef Daniel Hillier

Ingredients:

– 1 gm saffron

– 200 gm potato wedges

– 100 gm carrot wedges

– 80 gm green zucchini wedges

– 1 medium white onion

– 100 gm lemon pickle

– 100 gm green olives

– 50 gm prunes

– 200 ml rose water

– 5 gm cinnamon powder

– 10 gm garlic powder

– 10 gm ginger powder

– 200 ml olive oil

– 2 kg baby chicken, skin off

– 2 lemons

– 20 gm paprika powder

– 400 ml vegetable stock

– 5 gm parsley for garnish

Method:

1. Marinate chicken with saffron, garlic, ginger, olive oil, paprika, and salt. Rest for 2 hours.

2. In a saucepan, combine rose water, cinnamon, apricots, and prunes. Boil until soft.

3. Sauté onions, add marinated chicken, and cook. Then add vegetables and stock, covering to simmer until cooked. Garnish with parsley.

 Conclusion

On this World Food Day, let’s not only enjoy the pleasures of cooking and eating but also recognize the importance of sustainable practices in our food systems. By preparing and sharing meals from around the world, we can foster a greater appreciation for the diverse cultures and traditions that shape our culinary experiences. So gather your ingredients, invite friends or family, and embark on a flavorful journey around the globe right from your kitchen!