A woman makes roti at the inaugural Roti Festival held by the National Council for Indian Culture in Jamaica (NCICJ), on Lady Musgrave Road in Kingston, in 2005. - file

Daviot Kelly, Staff Reporter

England is famous for its fish and chips and has a huge number of restaurants and take-away shops catering to the favourite combination.

It is possibly the most popular and uniquely British dish, and is traditionally served with a side order of mushy peas, sliced bread and butter and a cup of tea.

Meanwhile, in the sub-continent, Indian food is as diverse as the many ethnic and cultural groups in India. Tradition, ethnicity, geographic location, religion or individual preference define a typical meal Thali (a large plate with small bowls dishes). A typical Indian meal consists of starch, lentils or beans, and vegetable.

- Sources: www.food-india.com and en.wikipedia.org

We're down to six teams in our ICC Cricket World Cup round-up of national and favourite dishes from the 16 participating countries. Now that we've finished all the Caribbean isles hosting matches, we present the remaining countries.

Roti

3 cups whole wheat flour,

sifted

1 tbs melted butter

Half cup warm milk

1 cup warm water or as needed

1 tbs sugar

1 tsp salt

METHOD

1. In a large bowl, combine the flour, melted butter, salt and sugar.

2. Make a well in the centre and add warm water and milk, mixing it with the flour until a soft dough is formed.

3. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into six and seven-inch circles. Cover with plastic wrap.

4. Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.

5. Serve hot with vegetable or meat preparations.

FISH AND CHIPS

A tasty-looking dish of fish and chips with tartar sauce. - Contributed

For the chips

1 litre/one and three quarter pint

vegetable oil for deep-frying

4 potatoes

sea salt

For the fish

125g/4oz plain flour

125g/4oz corn flour

salt

enough cold water to form a

batter

4 fillets (about 175g to 200g/6oz.

to 7oz. each)

To serve

1 lemon, wedged

sprig of parsley, to garnish

sea salt

paprika, to garnish

Method

1. Preheat the vegetable oil in a deep pan to 180C/350F, or until a cube of bread browns in 15 seconds when added to the oil.

2. Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.

3. Drain on kitchen paper. Sprinkle with sea salt and keep warm.

4. In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.

5. Cut the fish into thick slices, then coat in the batter.

6. Cook the fish in batches, in the hotoil for five to six minutes, depending on the size of the fish.

7. Remove and drain on kitchen paper.

8. Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley.

9. Sprinkle with sea salt and paprika.

- www.netcooks.com and www.bbc.co.uk/food/