What: As it goes with many cultures around the globe, potato pancakes are likely a part of Acadian cuisine due to potatoes’ ability to grow in rough, rocky terrain—all that was left for Read more →

What: Fish cakes are another super popular menu item at lots of South Shore restaurants, though the fish to potato ratio clearly varies a lot. Typically made of salt fish (like haddock or cod) and Read more →

What: Much like steamed lobster and fish-and-chips, seafood or fish chowder is a standard menu item in Nova Scotia, particularly on the South Shore. It’s just another popular use of the Read more →

What: One of several Acadian dishes to try in Nova Scotia, this meat pie is distinguishable from other beefier regional variations (such as Quebec’s spiced tourtière) from its Read more →

What: The stuff late-night post-party dreams are made of, garlic fingers are a regional Atlantic Canada specialty and a fixture, along with Haligonian donair and actual pizza, in many Nova Scotia Read more →

What: Nova Scotia, being a Maritime Province in a Commonwealth nation, is prime fish-and-chips territory. People love this dish here: Particularly on the South Shore but well beyond as well, Read more →

What: Nova Scotia is rich in lobster, with fishing grounds open at various times throughout the year somewhere in its waters. When steamed or boiled right—traditionally in saltwater direct from Read more →

What: The most Acadian dish of them all, rappie pie is a 250-year-old special-occasion potato and meat dish in its most basic sense, but it’s so much more than that. Sometimes called Read more →

What: The local take on doner kebab (or gyro), Halifax’s donair is probably the most famous of the city’s regional dishes…and it’s a funny one, both familiar and totally Read more →

What: It’s not as common as curry goat, but if you can it, curried lobster (or shrimp) is a real treat—buttery; spiked with garlic, onions, and Scotch bonnet pepper; seasoned with curry Read more →

Samay baji is not so much a dish as a collection of dishes that, together, represent celebration and festivity to Newari Nepalis. Traditionally, samay baji meals were (and continue to be) served at Read more →

What: It’s sometimes called Nepali pizza, but that’s really only because it’s round, flat, and is served with a mixture of chopped-up toppings on the surface. But that’s Read more →

Considered the finest yogurt available in Nepal, juju dhau translates as “king of yogurt” or “king curd” in the Newari language—if you like yogurt at all, this dish is Read more →

Sel roti are sometimes called Nepali doughnuts because they are rings of sweet, deep-fried dough. However, we think doughnuts aren’t the best comparison: Sel roti are only slightly sweet, and Read more →

Gundruk pickle accompanies many meals, including the omnipresent dal bhat, and it’s difficult for many non-Nepalis to guess what it is because it’s quite different from anything else. Read more →

If you like beef jerky, you'll like this one: Sukuti is an air-dried meat dish, usually made from buffalo meat, but sometimes also from chicken, duck, lamb, or goat. Thin strips of lean meat are hung Read more →

One dish in particular represents where Chinese food meets Indian food in Nepal, and that's aloo tama: potato and bamboo shoot soup. Tama is pickled bamboo, and it’s added to a simple soupy Read more →

Newari pancakes, anyone? Bara (also called wo, in the Newari language) are thick savory pancakes made from lentil paste; the paste is mixed with spices such as asefoetida, cumin, turmeric, and Read more →

A popular alcoholic drink across Nepal and Tibet, chhaang is widely available in Kathmandu in its Newari form. It’s made from partially fermented barley, millet or rice grains that are boiled Read more →

Momos are dumplings, and dumplings are usually round or circular, in a closed parcel shape that keeps their fillings in. Not so with open momo. They are, well, open at the top, so you can see the Read more →