Ukrainian

Ukrainian cuisine is closely linked to the customs, culture and way of life of the Ukrainian people. It is famous for its diversity and quality of flavor. The dishes of Ukrainian cuisine are highly aromatic and contain a wide variety of herbs and spices, including garlic, parsley, dill, mint, mustard, pepper and cinnamon.

As an appetizing starter, slices of fresh cucumber and tomato together w

Bavarian

The main meal of the day in Germany tends to be lunch with a light snack eaten at about 1900 in the evening. Breakfast served in homes and hotels usually consists of a boiled egg, bread rolls with jam, honey, cold cuts and cheese slices. Available from snack bars, butcher shops, bakers and cafes are grilled, fried or boiled sausages (Wurst) with a crusty bread roll or potato salad. There are also

Tibetan

Tibetan cuisine is divided into two types: those of the pastoral and farming areas. The pastoral nomads basically consume meat and milk. Mutton and other types of meat, sometimes dried, are eaten in winter, while yogurt and cheese in summer. These foods are rich in protein and calories, but greasy. Green tea usually accompanies Tibetan meals. The farming population is fond of Zamba (roasted Qingke