Nihari
India
debashruti
New Orleans
Garden District, New Orleans
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Chicken in stone pot
Nyingchikyragtt
While traveling to Nyingchi, Tibet, you can't miss the local specialty food: stone pot chicken! There are many restaurants selling stone pot chicken in Lulang town, so it is also called Lulang... Read more
42 entries
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BBQ shrimp
First of all, it’s not barbecued or grilled in any way (that… -
Beignets (and café au lait)
These square, fried, French-style doughnuts were introduced to Louisiana by the French-Acadians… -
Bloody Mary
While certainly not unique to New Orleans, the peppery, vodka-y, tomato-y Bloody… -
Boiled crawfish or shrimp
Crawfish boils (or shrimp boils, if it’s not quite crawfish season) are… -
Boudin
This beloved Cajun sausage, pronounced “BOO-dan”—a loose mix of ground pork, rice,… -
Bread pudding
Among the traditional New Orleans desserts (bananas Foster is another), Creole-style bread… -
Charbroiled oysters
Louisiana oysters on the half shell are flame-grilled with a sinful mix… -
Cochon
It’s French for “pig,” the animal long sliced and shredded and cured… -
Crabmeat & shrimp Maison
Lump crabmeat (and/or shrimp) is lightly dressed with mayonnaise, capers, green onion,… -
Craw puppies
Hush puppies with the addition of crawfish: deep-fried, ball-shaped, and hard to… -
Crawfish étouffée
Crawfish tail meat is “smothered,” to translate from the French, in a… -
Creole pralines
Introduced centuries ago by the French (who made them with almonds), pralines—sweet… -
Daiquiri
A daiquiri in New Orleans generally means one of two things: a… -
Eggs Sardou
This classic NOLA breakfast dish is like a Creole take on eggs… -
Eggs cochon de lait
In this popular brunch dish, poached eggs are served atop shredded, melt-in-your-mouth… -
French 75
Champagne, cognac or gin (either can be used), sugar, lemon juice, and… -
Grocery store goodies: Hubig's, Zapp's, Big Shot
Nothing gourmet here, just three beloved grocery store items from the area:… -
Gumbo: Chicken and andouille (gumbo ya-ya)
Lacking the briny flavor of the sea (see also: seafood gumbo), gumbo… -
Gumbo: Seafood
Gumbo is perhaps the dish most associated with New Orleans, and for… -
Hurricane
This bright pink, super sweet, fruity cocktail is made with rum, lime,… -
Jambalaya
Simple and filling, taking cues from the French, African, and Spanish in… -
Local craft beer
New Orleans has a long tradition of beer brewing (at one time… -
Local rum
In your travels about town, keep an eye out for Old New… -
Milk punch
A simple blend of milk, brandy (or bourbon), sugar, and nutmeg over… -
Muffuletta
This football-size sandwich consists of soft, round Italian bread (itself called muffuletta)… -
Oyster & absinthe dome
Slight bend of the EYW rules here: This dish is unique to… -
Oysters Bienville
For this Creole dish, named for the French governor of Louisiana and… -
Oysters Rockefeller
Famously named for John D. Rockefeller because of its “richness,” this dish… -
Oysters en brochette
Also called “angels on horseback,” this classic Creole dish consists of a… -
Oysters on the half shell
These aren’t, of course, unique to New Orleans, but oysters are so… -
Pimm's Cup
For reasons unknown, at some point in the 20th century New Orleans… -
Po'boy: BBQ shrimp
Po’boys, it must be said, are large submarine/hoagie/grinder sandwiches with a funny… -
Po'boy: Debris, Roast Beef
“Debris” refers to shredded roast beef that’s been moistened with pan drippings… -
Po'boy: Fried seafood
Fried shrimp, oysters, catfish, or soft-shell crabs (in season) are stuffed into… -
Poisson meunière
A classic French preparation in which a fresh fillet of fish is… -
Red beans and rice
A simple, hearty, and delicious Creole classic, red beans and rice is… -
Sazerac
Dating to the 1800s, this signature NOLA cocktail—named for the French cognac… -
Shrimp & tasso henican
Admittedly, we’re bending our own rules a bit: While its components are… -
Shrimp rémoulade
Fresh Gulf shrimp is served cold, atop lettuce and dressed with a… -
Sno-ball
Your standard snow cone, this is not. The legendary New Orleans sno-ball,… -
Soufflé potatoes
In this French preparation, potatoes are fried two or three times so… -
Turtle soup
This dark, complex Creole soup is made from a thick brown roux…
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