7 Comforting Global Dishes To Warm Your Soul This Monsoon
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Nothing is more satisfying than indulging in warm, comforting cuisine that evokes a sense of warmth and cosiness while it's pouring outside. As you enjoy the sound of rain pattering on your window, these dishes from around the globe will keep you feeling renewed and content. These foods provide a delectable diversion from the gloomy weather, from the comforting flavours of Thai Congee to the deep warmth of Yokohama-style ramen topped with seaweed. Savour these international flavours to make your dreary days genuinely delightful while enjoying the cosiness and warmth of your blanket.

Thai Congee (Chok)

Chok is the Thai take on the classic Chinese dish congee, which is essentially a rice porridge. Typically, it's made using boiling jasmine rice that has been cooked until extremely thick with water, chicken broth, or pork broth. This rice dish is typically served with pork meatballs, liver pieces, shredded poultry, prawns or fish and softly cooked eggs.

Typically, fish sauce, garlic, white pepper, vinegar, and soy sauce are used to flavour Thai chok. This comforting morning favourite is served warm and full, usually accompanied by Thai doughnuts dusted with chopped fresh cilantro, fried garlic, spring onions, and slivered ginger.


A baked casserole with layers of sliced eggplant and minced lamb meat, moussaka is one of the most well-known Greek recipes. A thick coating of bechamel sauce coats the casserole, turning it brown and crispy as it bakes. As for the eggplants, they may be swapped out for potatoes or zucchini, and the lamb for steak sometimes.

Since the Arabs brought the aubergine to Greece, moussaka most likely originated in the Middle East. Its Arabic term musaqqa'ah, which means cold, gave rise to the Turkish word musakka, which is where its Greek name mousakás emerged.

Köttbullar (Swedish Meatballs)

The well-known Swedish meatballs, also called köttbullar, have a crispy brown outside and a delicate, light internal feel. The dish's original recipe was first published in a 1754 cookbook by Cajsa Warg. Usually made with a mixture of beef, pork, or veal, the meatballs are seasoned with onions, salt, pepper, and allspice.

Little spherical meatballs are formed out of the ingredients and fried in hot butter. Though lighter side dishes like cucumber salad or red cabbage are also fairly popular, this meal is generally served with lingonberry sauce, creamy mashed potatoes, and a rich gravy on the side.

Spaghetti Bolognese (Tagliatelle Al Ragù Alla Bolognese)

Tagliatelle al ragù alla Bolognese is a classic Bologna-style Italian meal that consists of tagliatelle pasta and a creamy ragù cooked mostly with tomatoes and minced meat. One of Bologna's defining foods, tagliatelle al ragù, has next to nothing in common with the meal known as spaghetti Bolognese elsewhere in the world, despite the fact that they are sometimes considered to be equivalent.

In reality, in Bologna, the renowned beef sauce known as ragù alla Bolognese is never eaten with pasta. If it's not served over freshly made tagliatelle, you'll typically find it on top of another pasta dish that resembles ribbons, such as pappardelle or fettuccine.

Soupe à L’oignon (French Onion Soup)

Despite its humble beginnings as a peasant meal, French onion soup is today considered one of the most esteemed dishes in French cuisine.

Made only with pork stock and caramelised onions, the soup is straightforward. The soup is set apart, though, by the croûtes—chunks of crispy baked bread—which are topped with a large amount of cheese. The recipe is completed by baking it, which melts the cheese and forms a golden crust on top. The recipe for French onion soup has a lengthy history and tradition.

Yokohama-Style Ramen

Lekei ramen, also known as Yokohama-style ramen, is a kind of ramen that originated in the Yokohama region of Japan in 1974.

The meal is made up of thick noodles and a stock made from a blend of soy sauce and creamy tonkotsu (pork broth). Seaweed, chopped leeks, and spinach are among the garnishes that comprise chashu pork.

Additional alternative garnishes and condiments include black pepper, sesame, preserved veggies, and chopped garlic. A former truck driver named Mr. Yoshimura opened his ramen store in 1974 and created this globally famous delicacy.


While the word "boudin" originally referred to the pudding-like fillings of sausages, this soggy treat originated in the French Canadian province of Quebec and is made up of french fries covered in a thick, brown gravy that is speckled with pale, soft, semi-creamy cheese curds.

In addition to the cheese not melting but rather softening to give the dish a unique squeakiness, the potatoes are cut coarser than standard fries and occasionally even fried twice to maintain their crispy outside and soft inside. The gravy is made with vinegar and either beef or chicken stock.