Vikrant Massey Reveals His Culinary Passion for South American Delights
Bollywood actor Vikrant Massey recently opened up about his deep appreciation for South American cuisine. In a candid conversation, he expressed his admiration for the region's food, calling it some of the best he has ever tasted.
Massey's Gastronomic Journey to South America
The 12th Fail star shared his experiences during a podcast with Ranveer Allahabadia. He described his trip to South America as a memorable gastronomic adventure. Massey emphasized that not many Indians explore this part of the world due to the long travel distances.
"I'm drooling just thinking about it," Massey said. "I've had the best food in South America. Unfortunately, not a lot of people know about it." He specifically praised Peruvian cuisine, labeling it as "out of this world."
He highlighted the exceptional quality of fruits and vegetables in the region. "They have the best fruits, best vegetables in the world," Massey noted. He pointed out that the shortest flight from India to South America takes about twenty hours, which might explain why fewer Indian travelers visit there.
Top South American Dishes to Explore
For those curious about South American food, here are five notable dishes from the region, as listed by the experiential travel guide TasteAtlas:
- Vori-vori from Paraguay: This is a traditional soup made with small cornmeal and cheese balls. It cooks in a broth that often includes chicken, vegetables, and herbs. People in both rural and urban areas of Paraguay enjoy this staple dish.
- Conchitas a la parmesana from Peru: A popular Peruvian appetizer, this dish features scallops topped with grated parmesan cheese. Chefs broil it briefly until the cheese bubbles, while the scallops stay nearly raw.
- Parrillada from Argentina: This Argentinian specialty offers an assortment of grilled meats and offal. A parrillero selects cheaper cuts of meat for this hearty meal.
- Aji criollo from Peru: This spicy Peruvian salsa uses yellow aji chili peppers and oil. It traditionally accompanies various meat and fish dishes. Many also use it as a dip for french fries and tequeños.
- Pan de bono from Colombia: A traditional bread made from cassava starch, cornmeal, queso fresco, eggs, and sugar. Bakers shape it into bagels or balls slightly larger than golf balls. People often serve it warm with a cup of hot chocolate.
Vikrant Massey's enthusiasm for South American cuisine shines through his words. His insights might inspire more food lovers to explore these unique culinary traditions.
