以下文章来源于食味艺文志 ，作者魏水华 食味艺文志 . 读万卷书，吃万里路 本文来自微信公众号： 食味艺文志 ，作者：魏水华，题图来自：视觉中国 2021年，在德里电视公司 （NDTV） 组织的一次真人秀节目上，印度名厨维卡斯·坎纳 （Vikas Khanna） 发起过一段语惊四座的言论： "印度菜不只是食物——它是五千年历史的科学、哲学与生活方式。世界上没有其他菜系拥有如此深 度。当西方人把黄油鸡叫做'咖喱'时，他们正在抹去我们的文明。" 但那个时代的叙述，还是防御性、内向型的，强调"我们的食物属于我们自己"，而非"我们的食物优 于他人"。 YouTube视频下，200万观众留言："Jai Hind！""终于有人说出来了！" 没人追问，五千年文明，是否真能浓缩于一盘黄油鸡？ 更没人质疑，当一道菜被抬上神坛，谁还在乎它的味道本身？ 在当代印度，美食已经超越果腹之需，升华为民族自信的图腾。媒体称其"理应获全球认可"，政客视 其为软实力王牌，民众则将其奉为不可置喙的圣物。 在印度的互联网上，任何对印度菜的微小批评，都会被迅速解读为"对印度文明的攻击"。这种近乎宗 教的狂热，正在制造一个香料包裹的幻觉：印度菜不仅最 ...

这两天，藏在西湖区留下街道小和山社区里的一家料理店在社交平台火热出圈，吸引不少人打卡。 这家主打阿拉伯和南亚菜系的料理店"萨哩缘"已经营了十三年，门头并不显眼，却内藏乾坤。 推门而入，咖喱与烤饼的香气裹着满墙的记忆扑面而来——密密麻麻的照片、各式各样的国家货 币，都记录着这家小店与留学生之间跨越国界的情谊。 "2012年刚开业时，我们做的是手工意面和披萨等大众化西餐。""萨哩缘"老板胡凯说，随着附近高 校留学生越来越多，他们会提出想尝尝家乡的味道。于是，为了满足留学生的不同口味，胡凯凭借曾经 跟随巴基斯坦厨师学艺的经验，再加上从网上自学，慢慢摸索出一套阿拉伯和南亚菜系的烹饪技巧。眼 下最畅销的咖喱饭、手抓饭、烤饼和黄油鸡等菜品，保留了原汁原味的异域风情，让小店在留学生圈子 里攒下好口碑，每到饭点，店里总能坐满不同肤色的年轻食客。 更让小店充满温度的，是留学生们自发形成的"纪念仪式"。每当尝到久违的家乡味道时，他们便忍 不住和菜肴合影，并将打印出的照片贴在墙上，细心贴上本国纸币作为装饰。"这全是孩子们自己的创 意。"胡凯动情地说，久而久之，留影纪念成了每个来这里聚餐学生的习惯。 胡凯指着墙上一张十年前的照片说， ...

Group 1 - Cultural exchange among Shanghai Cooperation Organization (SCO) member countries is highlighted as an important area of cooperation, with food serving as a bridge for cultural interaction [1][2] - Various local delicacies from Southeast Asian countries are recommended, such as Roti Canai from Malaysia, Nasi Lemak, and Rendang from Indonesia, showcasing the region's diverse culinary heritage [1][2] - In South Asia, traditional dishes like Sajji from Pakistan and Butter Chicken from India are emphasized, along with the unique preparation of Biryani in Hyderabad, reflecting the rich food culture [2] Group 2 - Central Asian cuisine is represented by Palov from Uzbekistan, recognized as an intangible cultural heritage by UNESCO, and Beshbarmak from Kazakhstan, which is considered a national dish [2] - Middle Eastern food, particularly Shawarma, is noted for its popularity, combining grilled meat, vegetables, and sauces in a pita wrap, enhancing the culinary experience [2] - Russian cuisine includes traditional dishes such as salad, Borscht, and Blini, representing the country's culinary identity [3]

Group 1 - Cultural exchange among Shanghai Cooperation Organization (SCO) member countries is highlighted as an important area of cooperation, with food serving as a bridge for cultural interaction [1][2] - Various local delicacies from Southeast Asian countries are recommended, such as Roti Canai from Malaysia, Nasi Lemak, and Rendang from Indonesia, showcasing the region's diverse culinary heritage [1][2] - In South Asia, traditional dishes like Sajji from Pakistan and Butter Chicken from India are emphasized, along with the unique preparation of Biryani in Hyderabad, reflecting the rich food culture [2] - Central Asian countries are represented by dishes like Palov from Uzbekistan and Beshbarmak from Kazakhstan, which are recognized for their cultural significance [2] - Middle Eastern cuisine is also noted, with Shawarma being a popular dish that combines various ingredients for a unique taste experience [2][3] Group 2 - The article emphasizes the role of food in promoting mutual understanding and cultural appreciation among different nations, particularly within the context of the SCO [1][2] - The diversity of culinary traditions across different regions, including Southeast Asia, South Asia, Central Asia, and the Middle East, is showcased, highlighting the importance of food in cultural identity [1][2][3]