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Photo: southasianexpress.com

The food you eat while traveling is an integral part of your trip. The food of a region can shed light on its history and culture. Eating street food is not only a quick and cheap way to fill your stomach, but it also introduces you to a world of culinary wonder.

Here are the top seven street foods from around the globe:

1. Aloo chaat, South Asia

Aloo chaat is a popular dish throughout South Asia, but it is especially well-liked in Pakistan and northern India, as well as in some areas of the Indian province of West Bengal and the Bangladeshi region of Sylhet.

Aloo chaat is made of pieces of boiled and fried potatoes mixed with spices and chutney. The specific spices and chutneys used in aloo chaat, which can be eaten as a snack, a side dish, or a light meal, can vary by region.

2. Bubble Tea, Taiwan

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Photo: tasteatlas.com

Taichung, Taiwan is where bubble, pearl, or boba tea got its start in the 1980s. Today's flavors range from the traditional milky tea, which is frequently sweetened with condensed milk, to fruity concoctions like passion fruit or mango. The bubbles themselves are chewy tapioca balls that are inhaled through a long straw; at first, they seem strange but quickly become enticing.

3. Banh Mi, Vietnam

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Photo: vietnamtourism.org.vn

The best sandwich in the entire world is a banh mi. The banh mi is arguably the only positive outcome of the period in Vietnamese history when the country was a French colonial outpost. A freshly baked mini-baguette is the foundation of a banh mi of the highest caliber. The baguette is sliced lengthwise and covered with a thin layer of pâté and mayonnaise.

But this is where things start to get intriguing. The preferred meat is typically barbecued pork, though other good options include Vietnamese-style pork meatballs, pork "roll," and Vietnamese salami. The vegetables follow, consisting of thinly sliced cucumber, pickled daikon radish and carrots, a small amount of cilantro, and enough hot sauce (or hot peppers) to make you shiver.

4. Chimney Cake, Czech Republic

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Photo: tripadvisor.com

Trdelnk, also known as "chimney cake," is a sweet treat and a fun photo opportunity all in one. The batter is wrapped around a sizable spit and cooked over a grill before being rolled in sugar and served with generous amounts of Nutella. The result is a donut with a spiral shape. Who could not love this? On a chilly Czech morning, it will undoubtedly warm your cockles.

5. Bhel puri, India

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Photo: Wikipedia

From vada, which are savory fritters, in the south to aloo tikki, which are spiced potato croquettes in the north, India has a huge variety of street snacks (chaat). Bhel puri, a dish made of puffed rice, fried vermicelli noodles, and vegetables drenched in tamarind sauce, is best enjoyed in Mumbai. Watch out for variations that also contain peanuts and pomegranate seeds.

6. Arepa, Colombia and Venezuela

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Photo: matadornetwork.com

Arepas are a common food in both Colombia and Venezuela. These tender, substantial patties are created by combining ground maize kernels, maize flour, or maize meal with water, salt, and occasionally butter, eggs, milk, or oil. Arepas can be different sizes, flavors, and colors and can be baked, boiled, fried, grilled, steamed, or even eaten plain as a side dish. They are frequently stuffed or topped with meat, cheese, eggs, tomatoes, or salad.

Arepas are frequently served with cheese, avocado, or cuajada, a type of milk curd, and they can also be split to act as the bread in a sandwich.

7. Burek, Bosnia-Herzegovina

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Photo: patesmith.co

Burek was not created by the Bosnian people, but by all accounts, they have perfected it. This tube-shaped, flaky pastry with ground meat inside traveled from Turkey, where it was known as börek, to the Balkans.

In Sarajevo, the best pitas are still made by hand. The impossibly thin dough is rolled and flipped into broad ovals, painted with oil, and gently rolled around the selected filling. The dough should be as soft as an earlobe, according to a local. After being coiled into circles or arranged in close rows, the stuffed dough tubes are baked until the top layers blister and brown while the savory center remains chewy and warm.

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