Exploring different cultures through food at university

If there’s one thing I am, it's a foodie. I love food whether savoury or sweet and there's so many different ways to discover them, especially at university. This can be done through societies, restaurants, friends, family and even neighbours. Food is a great way to explore different cultures as well and expand your tastes.

Recently, me and some friends went to a Korean restaurant in city centre called Itaewon. A great experience and the food was amazing. I ordered prawn bibimbap which I absolutely adored. Bibimbap is a Korean rice dish topped with a variety of sauteed vegetables and grilled meat [In my case prawns], a fried egg and a gochujang sauce. This dish is also easily made at home and is just as good. The meat can be replaced with tofu for a more vegan friendly option. Another Korean dish that can be assembled out of the same ingredients as bibimbap and is just as delectable. It also doubles as a fun activity to do with friends.

As a Bengali myself I’m surrounded by a plethora of different dishes and even after 21 years on this earth my mum always manages to bring out something new. A Bengali fan favourite is Maas Biran which is a Bengali Fish Fry typically made with Mirga fish. It can be an acquired taste, but it's very beloved and a staple in my household. Another beloved type of dish is bharta, it's a lightly fried mixture of mashed vegetables of your choice. Recently, over the Eid weekend a popular choice has been aubergine bharta which pairs amazingly with pilau or any other rice dish.

Speaking of Eid, we felt adventurous and tried Kabuli Pilau from Afghanistan and, in my opinion it's one of the better types of pilau so I would recommend trying it if you ever have the opportunity.

A friend of mine is Guyanese and for the past few years has been introducing me to so many different dishes that I'm almost spoilt for choice. One of the first thing I made were simple tennis rolls which are a type of dinner roll that are crumbly and zesty, and also a big hit with my mum. On a sweeter note, pine tarts, which are on the other end of the food spectrum. They’re a shortcrust pastry filled with a fresh pineapple filling – sharp and sweet and not something I usually reach for but had a great time making.