Las Vegas is renowned for The Strip, casinos and shows. But, what it’s also recognised for is fine dining. If you visit Las Vegas, you can enjoy some great food, but because there are so many great dishes, you will have to pick and choose. But luckily, we know all the Las Vegas secrets and have detailed the best dishes to try below.
Lasagna
You may not immediately think it, but traditional Italian-style cooking and dishes are incredibly popular in Las Vegas. And it makes a lot of sense that people want to load up on carbs after a heavy day on the Strip. Some casinos even let you eat your lasagna while facing off against the dealers, especially at roulette tables – albeit I don’t recall that being one of the best roulette strategies . The reason lasagna is now a go-to is that it’s authentic. It’s not Americans trying to do Italian dishes. It’s Italians using family recipes and serving up serious treats.
Lobster Roll
Sometimes you can’t beat a bit of what you fancy, and in most cases, that’s something you can describe as a classic dish. And what is finer than getting your mouth around a well-cooked, seasoned and prepared lobster roll? A lobster roll, often called a Maine-style lobster roll , is one of those dishes that fills a hole, is tasty, and won’t leave you feeling all lethargic. In many ways, it’s ideal for those who are out and about in Vegas and still have plenty of things to see and do throughout the day and into the evening.
Chicken And Waffles
Chicken and waffles have been a hit in Vegas and across North America for some time, and now the popularity has seen this slowly start to become the case elsewhere. But, as everyone knows, eating a dish in a place that really knows how to make it is going to be the ultimate experience, and there are plenty of said places in Vegas . In many ways, the combination of chicken and waffles is perfect, and what has also been the case is that the dish continues to be modified and customised to provide new tastes, such as the introduction of things such as hot sauce and even pineapple. Chicken and waffles being readily available is a godsend on the Strip.
Cannoli
We have to include a dessert somewhere because not only do most people love them, but they’re available in abundance in Vegas. What you naturally get are all the classic desserts, such as ice cream and so on, selling everywhere, so we went with cannoli because, again, it’s just a tad more of a speciality. And again, it pays homage to the great and authentic Italian style of food available in the area. Cannoli can also come with different fillings too, so there’s something for everyone in that respect. And you can pair them up with coffee to make for an even better experience. It’s also another dish that isn’t going to slow down your day in any way.
Article contributed by Predrag
Recipe for thotakura pappu / green amaranthus dal made with greens and toor dal. An everyday South Indian dal recipe that’s served for lunch with rice.
A simple everyday dal made with green amaranthus and toor dal. Serve with hot rice and ghee.
Country tomatoes (Naati variety) are preferred for this recipe as it adds a slight tangy taste to the dal. Adjust the green chillies in the recipe according to your spice levels.
Try to remove the mature stems of the green amaranthus and use only the leaves and the small stems while making this pappu. This dal can be made with other greens also.
Here is the video of how to make Thotakura Pappu
Cooking the dal and veggies
1/2 cup toor dal 1/2 cup onion 2 small country tomatoes 2 green chillies 1/4 teaspoon turmeric powder 1/2 teaspoon groundnut oil 2 cups water
Tempering the dal
2 teaspoon groundnut oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chilli 1 sprig of curry leaves 5 cloves garlic, chopped 3 cups green amaranth leaves, chopped 1 teaspoon salt 1/4 teaspoon asafoetida
Take a pressure cooker and add the washed toor dal to the cooker. Add the chopped onions, tomatoes, green chillies, turmeric powder, little oil and water. Cook for 12 minutes / 4-5 whistles. Let the pressure settle in the cooker before opening it. Once the pressure settles, open the cooker and mash the dal mixture with a potato masher. Set aside.
Tempering the dal – Take a pan/kadhai and add in the mustard seeds, cumin seeds, dried red chilli, curry leaves and garlic. Saute for a minute. Let the mustard seeds crackle and the garlic roast a bit. Add the washed and chopped greens to the pan. Saute for five minutes for the greens to wilt. Once the greens are wilted, add the salt and asafoetida. Cook for a couple of minutes more. Add the cooked dal mixture and simmer for a couple of more minutes.
Our thotakura pappu is ready. Serve with hot rice and ghee.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
