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New Delhi, <keyword id="4742614" type="COMPANY" weightage="20" keywordseo="ministry-of-housing-and-urban-affairs">Ministry of Housing and Urban Affairs</keyword> (MoHUA) has joined hands with <keyword id="830092" type="LOCATION" weightage="20" keywordseo="Zomato">Zomato</keyword> for home delivery of <keyword id="6361952" type="UNKNOWN" weightage="20" keywordseo="Street-Food">street food</keyword> in six cities. As a part of Prime Minister <keyword id="456744" type="PERSON" weightage="20" keywordseo="street-vendor">Street Vendor</keyword>'s AtmaNibhar Nidhi (PM SVANidhi) Scheme, the MoHUA entered into MoU with Zomato, to bring <keyword id="6770639" type="COMPANY" weightage="20" keywordseo="street-food-vendors">street food vendors</keyword> on its food-tech platform. In a statement MoHUA said that initially MoHUA and Zomato will run a pilot program by on-boarding 300 vendors across six cities namely - Bhopal, Ludhiana, Nagpur, Patna, Raipur, Vadodara. "The street vendors will be helped with PAN and fssai registration, training on technology/ partner app usage, menu digitization and pricing, hygiene and packaging best practices. Upon the successful completion of the pilot, MoHUA and Zomato plan to expand this initiative across the country in phases," it said. As per the MoHUA, this will give street food vendors online access to thousands of consumers and help these vendors grow their businesses. The MoHUA also launched the Mobile Application for PMSVANidhi se Samriddhi- Socio-economic profiling of PM SVANidhi beneficiaries and their families to link them to various Central government Schemes. "Covid-19 pandemic has restricted consumers from stepping out and forced them to follow physical distancing norms. In the given scenario it is important to connect Street Food Vendors with technology-enabled platforms to help them grow their business, thus helping them gain financially," said the ministry. In a first of its kind initiative, MoHUA entered into an MoU with Swiggy on October 5 last year and it is now joining hands with Zomato to empower street food vendors with digital technology. The MoHUA has coordinated with the key stakeholders including <keyword id="6414396" type="COMPANY" weightage="20" keywordseo="municipal-corporations">Municipal Corporations</keyword>, fssai, Zomato and GST officials to ensure that street food vendors are facilitated in completing the necessary prerequisites for this initiative. SEE ALSO: <a href="https://www.businessinsider.in/policy/economy/news/how-big-is-indias-debt-and-should-it-be-a-worry/articleshow/80688623.cms">How big is India's debt and should it be a worry?</a> <a href="https://www.businessinsider.in/stock-market/news/heres-why-you-arent-being-able-to-apply-for-brookfield-reit-ipo-through-zerodha-groww-angel-broking-and-other-stockbroking-apps/articleshow/80686457.cms">Here's why you aren't being able to apply for Brookfield REIT IPO through Zerodha, Groww and other stockbroking apps</a>

Zomato joins hands with the Indian government to deliver street food in Bhopal, Ludhiana, Nagpur, Patna, Raipur, and Vadodara

Indian street foods you can prepare at home for monsoon snacking

Dining at a high-end restaurant can leave a long lasting impression, but standing on a street corner in Asia while slurping up a hot plate of noodles can be just as memorable - if not more so. 
The <a href="http://www.chowzter.com/">Chowtzer Fast Feasts Awards </a>found the most incredible regional foods served in diners, street stalls, and food carts around the world. To compile these awards, local food experts and bloggers nominated their favorite dishes around the world, which were then tested by a tasting team. The awards were sponsored by Coca-Cola.
They determined that the best "fast feast" item in the world is the ceviche at Chez Wong, a small cevicheria inside Chef Javier Wong's home in Lima, Peru. 
Here are the winning dishes:
The Ceviche from <a href="https://plus.google.com/112533646684886392013/about?gl=us&amp;hl=en">Chez Wong</a> in Lima, Peru, took the overall prize:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Alaskan King Crab from Dynasty in Vancouver:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Square slice at Di Fara pizzeria in Brooklyn, New York, USA:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Falafel from L'as Du Fallafel in Paris, France:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Pad Thai from Pad Thai Thip in Samai, Bangkok, Thailand:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div>
Hainanese chicken rice from Tian Tian street stall in Singapore:
<div class="KonaFilter image-container display-table"><div><div class="image">Jennifer Polland /Business Insider</div></div></div> 
Caribbean roast sandwich from Paseo in Seattle, Washington, USA:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Roast goose from Yat Lok in Hong Kong:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Fried jam croissant from Albion in London, England:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
 Tastiest Dish in Europe: Pide ustu doner from Karadeniz Pide Doner Salonu, in Istanbul, Turkey:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Tastiest Dish in North America: Banh Mi from Franks 'n' Dawgs in Chicago, Illinois, USA:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
Tastiest Dish in Latin America: Mole Poblano from La Casita Poblana in Puebla, Mexico:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div> 
 Tastiest Dish in Asia: Stuffed Lechón from Pepita's Kitchen in Manila, Philippines:
<div class="KonaFilter image-container"><div class="image"><a href="http://www.chowzter.com/">Chowtzer Fast Feasts</a></div></div>

The Best Street Food In The World

<div class="KonaFilter image-container float_right" style="width:399px"><div class="image">Jennifer Polland /Business Insider</div></div>Singapore is officially the <a href="http://www.businessinsider.com/most-expensive-cities-2014-3">most expensive city for expatriates</a>, according to new data from the Economist Intelligence Unit.
An average bottle of table wine now costs $25 in the city-state, twice what it did 10 years ago.
But that doesn't mean you have to blow a ton of cash on fantastic food in Singapore.
While Singapore has plenty of five-star fine dining options, most people opt to eat street food in the city's inexpensive hawker centers, which are open-air food courts where vendors prepare everything from Malaysian curries to Indian roti and Chinese noodle soups.
We ate our way through Singapore on a trip last year, trying everything from hawker centers to fine restaurants. Here are the best things we ate.
Disclosure: Our trip to Singapore, including travel and lodging expenses, was sponsored by the Singapore Tourism Board.

50 Mouthwatering Pictures Of Street Food In Singapore

<div class="image-container float_right" style="width:399px"><div class="image">Jennifer Polland /Business Insider</div></div>Singaporeans take their <keyword id="6181" type="COMPANY" weightage="60" keywordseo="Food">food</keyword> very seriously.
Bad restaurants don't survive here for long, and good ones have long queues and are impossible to get into.
While <keyword id="6356662" type="COUNTRY" weightage="60" keywordseo="Singapore">Singapore</keyword> has plenty of five-star fine dining options, most people opt to eat street food in the hawker centers, which are open-air food courts where vendors prepare everything from Malaysian curries to Indian roti and Chinese noodle soups.
The hawker center vendors are strictly monitored by the government for health and hygiene, meaning that it's nearly impossible to get sick from the food here.
We recently ate our way through Singapore, trying everything from hawker centers to fine restaurants. Here are the best things we ate.
Disclosure: Our trip to Singapore, including travel and lodging expenses, was sponsored by the Singapore Tourism Board.

<div class="KonaFilter image-container display-table float_right"><div><div class="image">Steve Kovach/Business Insider</div></div></div>The Insadong neighborhood in Seoul, South Korea is one of the most popular tourist destinations in the city.
It's packed with a bunch of tea shops, markets, dozens of carts selling various kinds of street food with everything from grilled octopus on a stick to delicious custard cakes. 
I spent an afternoon stuffing my face with as much of it as possible. Here's what I saw.
Disclosure: Samsung paid for a portion of our trip to South Korea for a separate series of stories about the company. It paid for the flight and some meals. Business Insider paid for lodging and all other expenses.

30 Mouthwatering Photos Of Street Food In Korea

Street foods that are both safe and healthy to eat

I ate the world's cheapest Michelin-starred meal, a $2.25 street food dish in Singapore. I've never gotten better value for my money.

<ul class="summary-list"><li>Avenue 26 Taco Stand's <keyword id="534730" type="PERSON" weightage="60" keywordseo="Tacos">tacos</keyword> are considered by some to be the best in the entire country.</li><li>Each taco is only $1, and the stand is known for carne asada, al pastor, and suadero tacos.</li><li>We went with LA Taco's Javier Cabral to learn about this street-taco sensation.</li></ul>The following is a transcript of this <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>. Note: This was shot in February of 2020.Javier Cabral: When you come to - come out to tacos, you come just for tacos. You don't come for comfort. You don't come for, like, any kind of restaurant amenities. You're here for the tacos, and you eat tacos any way you can.Joe Avella: We're at Avenue 26 Tacos in Lincoln Heights. Over the past few years, this taco spot has amassed a large following, sometimes having lines around the block. Look how crazy it is over here.Customer: I come here about two to three times a month, I'll say. I'll make the drive out here, from the Valley all the way here, just to get some tacos. I got al pastor, and I also got buche. So, this one's the buche right here. But the al pastor I already ate. Joe: Javier from LA Tacos is gonna be joining me, and we're gonna find out why Avenue 26 Tacos are so great.Javier: We are at Avenue 26 Tacos. It is arguably one of LA's most famous taquerias in the street. We are in the neighborhood of Lincoln Heights. They've been doing this for a long time. They've been doing this for over 15 years, and they've been consistent about it. Their taco is suadero, which is braised beef brisket, almost like carnitas, but it's beef. I feel this spot fulfills the need of, you know, when you have friends who don't know about this spot, you bring them here, and you tell them, "Hey I know this, like, secret spot." And it's hidden, it's not on the main street. And it's just - it's a thrill. It's a certified taco thrill.Now, because of the tacos, there is, I think, seven vendors. Everything from, like, churros to esquites to pizza now, like, brick-oven pizza, so it's street-food city. So, usually when you see a flat-side grill like that, they're usually gonna have the standard, which is suadero, al pastor, and they're gonna have tripa, buche. Tripa is intestine. Buche is, like, the lining around pork belly. And they'll have some version of carne asada that will be grilled. So that's kind of, like, the general LA style of, like, street tacos that started in, like, the '80s to late '90s, and that style is really iconic LA taco.Joe: All right, you wanna get some tacos?Javier: Let's go eat some tacos, man.Joe: Let's do it.Javier: Taco life.[Joe laughs]Javier: So, what I look for in a taco is the swoon factor, is what I call it. Right? Like, that taco euphoria that you feel when you get a bite. So you get, like, a nice, tender, fatty meat. People forget that a tortilla amounts to 50% of a taco experience. Don't forget that, like, a taco cannot be a good taco without a good tortilla. But I also look for, like, uniform textures in, like, onion, cilantro, to see that it's limes and not lemons. There's a lot of little factors that account into, like, the overall taco experience.Joe: So, just off the bat, while we're waiting in line, like, what tacos are you thinking about getting?Javier: So, I'm for sure gonna get the suadero, 'cause that's what they're known for here, and it's actually a taco that's relatively hard to find in LA. You're not gonna see it everywhere. Again, it's a braised beef brisket in fat, and it's just slow and tender, and it's delicious. I'm also gonna get al pastor, 'cause you have to. I like to call that a category F5 meat tornado. [dramatic music]Javier: [orders in Spanish]Joe: Can I do the one that was your favorite? Can I do the intestines one? And let me do al pastor. And what was some other - what did I miss?Javier: Suadero. Suadero.Joe: Suadero, yeah.Javier: And you know what? I'm feeling crazy. [orders in Spanish]Joe: How many did you get?Javier: I got four.Joe: And I got four.Javier: Yeah, I got four.Joe: OK, so we both have four. Let's do it.Javier: Gracias. It's just a dollar. It's, like, the best deal in LA.Javier: Yeah, you can't get any cheaper. So, if you're in the know, you go and ask for a potato.Joe: Yeah. This thing over here, it's, like, cooking oil, right? Or butter or lard? What is that?Javier: Some people use lard; some people use oil. That's their secret. But they're dropping a potato in there, and it just, like, cooks until it's buttery and, like, beautiful.Joe: I want one. I want a potato.Javier: Let's get a potato. This is why this place is special. There aren't many other places in LA that will give you a freaking potato. If you're here, and you're happy to spend, like, a dollar per taco, and you get a potato while you're at it. So, before we eat, I know we're starving, but there's one final touch that, if you see it in a taqueria, get it. It's, like, the caramelized onions that are actually fried or grilled in the own beef fat of the actual tacos. Or the pork fat. Not all taquerias have it, but if they do, just go and get it. It's right here. Yeah, so. Yeah, it's literally, like, caramelized onions or grilled onions. I mean, raw onions in a taco is amazing, but grilled onions just adds another layer of richness to it.Joe: Do you normally put, like, salsas -Javier: Of course. A taco without salsa is just -Joe: Was that a stupid question that I just asked?Javier: I think that was a very stupid question, but don't worry, man. It's good. It's good. Before we add any salsa, definitely get some limes to make sure that the lime juice actually hits the meat and the tortilla before the salsas, 'cause, you know, you get more flavor that way. It adds a nice little layer of, like, refreshing acid, which you need when you're eating these fatty meats. Last but not least, because vegetable and fiber, maybe, you know, get some radishes. I like to get a couple just to say that I've had some vegetables today.Joe: Oh, OK.Javier: You know, get, like, a nice little handful. And you also put some lime and salt on those, so you kind of create a quick pickle. You know? You gotta get some fiber in your body somehow. My rule of thumb is: When all else fails, green.Joe: OK.Javier: Because green is acid, tartness. If you can't hang any heat, usually the watery red ones are always gonna be the best for you.Joe: I'll try a little bit of heat.Javier: Yeah, normally a taqueria will always have green, red, and a taqueria guacamole, which is like a thinner, watered-down guacamole, so it's more saucy instead of gloppy. Sometimes the guacamole replaces the green salsa, or sometimes the green salsa replaces the guacamole. Yeah, that's it. And then we're ready to eat, man.Joe: All right, let's go eat. I'm starving, dude.Javier: Some people eat it inside of their car, sitting down in front of the steering wheel. Others prop the <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> down on the - either in the hood of their car, and just eat, like, you know, you have to have, like, that 90-degree angle down so you don't get any salsa all over you.Joe: Mm! The potato. You know it's been simmering in that oil for a while.Javier: California used to be part of Mexico, and some people say that it never stopped being Mexico because some tacos, like the tacos that you get here, are so delicious and so close to what you would actually find in Mexico. Rule No. 1 of finding good tacos is actually stopping and trying them.Joe: [laughs] That's a good point.Javier: Because there are so many here in LA, your first reaction to when you drive by or walk by a taqueria is you look it up online to see reviews or something, but I'm telling you, screw all that, just stop and have a taco and see if you like it personally. And, like, you'll be surprised. Sometimes you'll find some great spots that haven't really been, you know, written about or celebrated as much. <keyword id="6361952" type="UNKNOWN" weightage="60" keywordseo="Street-Food">Street food</keyword> in LA is there to serve its immediate neighborhood. And if you're lucky enough to drive by or walk by and you find - and it smells good, and it looks good, and you see a crowd of people around it, stop by and try it. That's the best way you're gonna find out if it's good. The first taco that I always get at a spot that offers it is cabeza, because you can really learn a lot on how they treat their cabeza.Joe: How is that?Javier: Cabeza is steamed cow head. If you don't know what to - if you're indecisive, I usually always go for cabeza because it's hard to mess up, and it's like, who doesn't love, like, just tender stewed braised meat with salsa? Suadero is, like, the hardest one to find in LA. It's like carnitas but with beef, so it's, like, slowly braised in lard until it gets crisped up and it gets tender, and that's really hard to find, so that's actually really good here too. Just two months ago, in 2020, they finally legalized street food in LA. Through lots of outreach, people in LA who love street food got together, and they fought for the rights of street vendors here. It took, like, around a decade of work to work through the bureaucracy of the city to finally legalize street vending in LA.If you come to LA, some of your most happiest moments, or most memorable moments, that you'll have when visiting the city is, like, probably will be tacos after a show. Or, like, a bacon-wrapped hot dog after, you know, when you come out of a concert and you smell the smell of bacon. Street food is so essential to the city, and it took this long for the politicians to finally realize that and try to make change and make it legalized. People love to come to a taqueria and, like, fulfill their need of, like, a nice, greasy in a good way, just rib-sticking taco, and these tacos fulfill that because it's a lot of meat, you know, the salsa bar is, like, there for you so you can put as much as you want and suffer as much as you want. And I think the No. 1 thing about it is, like, people love the concept of a dollar taco, and this is one of the last-standing taquerias in LA that still charges a dollar per taco.

The $1 tacos served by LA's Avenue 26 Taco Stand are some of the best in the country

<ul class="summary-list"><li><keyword id="6596418" type="UNKNOWN" weightage="60" keywordseo="halal">Halal</keyword> <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> can be found at street carts around every corner in New York.</li><li><a href="https://thehalalguys.com/">The Halal Guys</a> is credited with bringing items like chicken and gyro over rice to the forefront of the city's <keyword id="6361952" type="UNKNOWN" weightage="60" keywordseo="Street-Food">street food</keyword> scene.</li><li>The cart is believed to be the first in Manhattan to cater to Muslim cab drivers looking for halal food on the go.</li><li>Insider visited <keyword id="9486381" type="UNKNOWN" weightage="60" keywordseo="halal-guys">Halal Guys</keyword> in January 2020.</li></ul>Following is a full transcript of this <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>.Medha Imam: A generous helping of golden yellow rice sits underneath 12-hour marinated chicken, seared until tender. Roasted gyro <keyword id="52511" type="ORGANIZATION" weightage="60" keywordseo="Meat">meat</keyword> sliced straight from the vertical spit. Packed together with crisp lettuce, tomato, onions, and peppers, along with a few delicate slices of pita, served soft and warm from the stove. But it's the extra creamy secret white sauce and notoriously spicy red sauce that made The Halal Guys' chicken and gyro platter a New York legend.The word halal refers to a specific way of butchering meat in the religion of Islam. But in New York, because of this one food cart, people also use halal as shorthand for a whole collection of street meats, sandwiches, and combo platters, the most famous of which is a platter with only five key ingredients.Customer: It's, like, one of my favorite foods to eat. So, I came the first time, I remember, and I ate it, and I was in love instantly. And it was, like, one of the best things I've ever ate in my life. Till now.Customer: And we're Egyptian, too.Customer: Yeah.Customer: So, they're Egyptian. Just feels like...Customer: Feels like home.Customer: Yeah, exactly.Employee: Combination? Sure. Medha: The combo platter starts with a layer of golden yellow rice, which is made from scratch off-site before heading to the cart. This basmati rice takes the longest to make, stirred for over 45 minutes and prepared in 40-pound batches, enough to fill 60 to 70 platters.But, really, it's the chicken that takes the most care and attention. It's always marinated for 12 hours. And although the recipe is secret, Middle Eastern street meats generally use a marinade of herbs, lemon, olive oil, salt, and pepper. The Halal Guys wait to chop the chicken until it's fully cooked. This way it stays tender and becomes as juicy as can be.Employee: After we cook it, and well done, we cover up by the pita bread. You will get the flavor of the chicken in the pita bread.Medha: Next comes the beloved beef gyro, which is half-cooked on a vertical spit. Another secret recipe, the seasoning likely has a mix of traditional gyro spices like salt, pepper, paprika, and oregano. Cooks shave it as soon as the meat becomes a dark brown color, using a mechanic slicer rather than a knife because it's quicker and more consistent.Back at the cart, the gyro shavings are placed on the stove and chopped into even squares. Initially The Halal Guys served gyro meat in long shavings, like many other halal food vendors, but they switched to smaller pieces in order to keep up with demand. And finally, but maybe most importantly, comes this question.Employee: White sauce all over?Customer: Yeah, just, like, all over the chicken, please.Employee: OK, no problem.Customer: Like, a lot of it. Yeah.Customer: You have to get the sauces, most importantly the white sauce. I personally never asked the exact name of it. But that really makes the meal.Customer: It's just white sauce.Customer: Right. I think we all call it white sauce.Medha: Carts across the city have tried to mimic the recipe, but The Halal Guys says no other place has cracked the code. Based on the to-go packets of white sauce, this creamy substance is a combination of mayo, black pepper, vinegar, salt, and a few other ingredients.But one thing we're sure about: The red sauce isn't for everyone.Ahmed Abouelenein: We call the red sauce 911. 'Cause it's very, very spicy. I personally have not tasted it.Medha: What? Ever?Ahmed: Never. I don't eat spicy. I cannot tolerate spicy.Medha: The sauce has a Scoville rating between 100,000 and 130,000, which is over 40 times hotter than Tabasco.Employee: Hot sauce too?Customer: Yes, a little bit.Medha: The cart guys won't let you walk away without telling you just how spicy it can be and recommend taking a couple of packets to go rather than drizzling too much on your platter.Customer: I love the white sauce, and I love spicy, so I definitely love the red sauce too. Recommend both.Customer: Red sauce is hot.Customer: Next time we'll get barbecue.Customer: OK. Wait, there's barbecue? Aw, dude.Medha: 30 years ago, there were few halal carts in Manhattan, until The Halal Guys opened one on West 53rd and 6th Avenue. It didn't take too long to win over customers, particularly cab drivers looking for an easy way to eat halal.Ahmed: At that time they didn't find any halal food in New York City. So they came up with this idea, "There's a lot of Muslims here, why can't we provide full halal meal for Muslim cabbies?" And it started that way.Medha: Now street meat is everywhere. But those cabbies have spread the word about the platters and gyros specifically from The Halal Guys.Customer: They have deals for cab drivers, OK. Like, better pricing. Couple of bucks cheaper or something discount.Medha: Not to mention there's even an express taxi line for drivers only.Customer: It's unfair, but this is their policy. That if you're a cab driver you don't have to wait in the line. You just skip from here and we give you your sandwich or whatever the meal, and you keep going, so.Medha: Halal street food has become a staple meal for New Yorkers and a rite of passage for visitors. The cart has been praised by magazines, radio stations, and celebrities.Customer: Just something you have to try. It's like, you can't go to New York and not try Halal Guys.Customer: Yeah.Producer: What does it remind you of?Medha: Home. Love. Sweetness. Not sweetness, spiciness. [laughs] Oh, my God, the chicken is so tender. The rice is exquisite. And the white sauce? I would die for the white sauce. Just how the white sauce complements the chicken and the spices that it's marinated in.Customer: I really loved it. I regret not trying it sooner. Now I'm gonna spend the rest of my life eating more of it. [laughs]Employee: Hot sauce or no hot sauce?Customer: Hot sauce.Employee: Yeah, you have it right now, right? Customer: Yeah.Employee: All right, no problem. Enjoy your food, sir.Customer: Thank you so much.Employee: Thank you. Have a wonderful day.Customer: All right, thanks. You too.Employee: Thank you.

You Searched For "Street Food" and got 10 results

Zomato joins hands with the Indian government to deliver street food in Bhopal, Ludhiana, Nagpur, Patna, Raipur, and Vadodara

IANS

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Jennifer Polland

50 Mouthwatering Pictures Of Street Food In Singapore

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Steve Kovach

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BI India Bureau

I ate the world's cheapest Michelin-starred meal, a $2.25 street food dish in Singapore. I've never gotten better value for my money.

Katie Warren

The $1 tacos served by LA's Avenue 26 Taco Stand are some of the best in the country

Joe Avella

The Halal Guys' chicken and gyro platter is NYC's most legendary street food

Taryn Varricchio,Nicole Rauch…

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