Who says you have to leave town to travel? You can take your taste buds on a trip around the world, right here in Columbus!

It wasn’t too long ago that Italian food was the representation of ethnic cuisine in this area. Today, Columbus has become much more culturally diverse. The influx of Japanese driven by the Honda plant in Marysville spurred numerous Japanese restaurants. Because the burgeoning Somali population has grown to more than 35,000 (second largest in the U.S.), goat is now available at some local grocery stores. The growing Hispanic population has spawned wonderful Mexican groceries and tacquerias.

All of this has caused an explosion in the number of diverse international restaurants, and the availability of ingredients for home use, plus Pan-Asian, Pan Caribbean, and other combinations of cuisines.

So get on board as we explore the many and varied world cuisines available in Central Ohio.

Columbus just may have the best Japanese restaurants anywhere in the United States except the west coast. Not Japanese steakhouses, or even sushi, but fine dining Japanese cuisine. This includes Kihachi, featuring the freshest seafood and other ingredients cooked to perfection by the chef/owner, right before your eyes, with a wide range of dishes in addition to tempura and teriyaki.

Since there are more than 160 Chinese restaurants in Central Ohio, it’s certain you have your own favorites.

Thai cuisine is full of flavor and spice, from pad Thai, the national noodle dish, to curries, with and without coconut milk, plus the plentiful use of fresh herbs such as basil.

Fresh herbs also play an important role in Vietnamese cooking, which features “pho,” the wonderful, aromatic soups – large bowls of broth with meat and noodles, redolent of fresh herbs. Other dishes are garnished with small herb “salads.”

Korean cuisine features more meat, often grilled or cooked in clay pots; “bi bim bob” includes
meat, rice and vegetables cooked and served in a hot covered stone vessel.

Indonesian cuisine is represented by Taste of Bali, offering chicken, lamb, fish and “rijst
tafel,” a “combination plate” with small tastes of a number of dishes.

And Columbus is fortunate to have a number of Pan-Asian restaurants, with dishes from China, Japan, Thailand, Vietnam and even Mongolia on the same menu.

There has been a dramatic increase in the African population in Columbus, and with it growth in restaurants and ingredients. Somali cuisine features meat and starches, with characteristics of Middle Eastern, Ethiopian and even Indian cuisine. Roasted meats, especially goat and lamb, stews, great breads, rice and vegetables are all featured in Somali cooking.

Ethiopian cuisine is built around “injera,” a crepe-like steamed sourdough bread that is filled with full-flavored stews and braised vegetables.

During the last five years or so, there has been a “boomlet” of wonderful Indian restaurants, including vegetarian south Indian spots. Indian cuisine also features aromatic flavorful dishes – some spicy – including chicken and lamb. In addition to tandoori roasted chicken and other meats, there are many braised dishes plus nan and other great Indian breads.

Moving around the globe to the Middle East, Columbus has Middle Eastern, Turkish and even Persian (Iraq/Iran) restaurants that go far beyond hummus and gyro meat. Turkish cuisine offers grilled meats, both kebabs and ground beef and lamb, usually served with rice, vegetables, and, if you are lucky, house-made pita bread. Persian cuisine features beef and lamb, grilled and in stews.

From the Western hemisphere, Columbus has Cuban, Venezuelan and Jamaican restaurants, in addition to the ever-popular Mexican. Perhaps the best Mexican food experiences come from small, family-owned “mom and pops” spots, many in strip centers, and often with Mexican groceries for sale. For the most authentic food, look for places that feature tamales, chorizo sausage and other items not found at the large national chains.

Starliner Diner in Hilliard offers Cuban dishes like the grilled Cubano sandwich, with pork, onions, cheese, and pickles. El Arepazo Latin Grill downtown offers Venezuelan and Colombian food. An arepa is a sturdy flapjack-like corn cake filled with black beans, corn, and beef or chicken, often served with fried plantains.

Ena's Caribbean Kitchen features Jamaican “home cooking” by Ena herself, jerk chicken, curry (including goat), red snapper and braised oxtail.

And lest we forget that much of our American culinary heritage is derived from Europe. Surprisingly, though, there are not that many (or enough) traditional French, German or even Eastern European restaurants in Columbus, except for Italian. The half dozen German spots of the past (Deibel's, Reeb's) have disappeared, with only Schmidt's remaining, although Zum Rathskeller at the Maennerchor is now open to the public. French restaurants include The Refectory, L'Antibes and Bon Vie. Instead, there a number of what can be described as “continental” restaurants, which can be described as “Pan European” and feature elements from a number of European cuisines.

All this virtual traveling is sure to conjure up quite the appetite. There are plenty of options for your curious, worldly palate. Bon voyage and bon appetite!

Steve Stover is a contributing writer for CityScene Magazine.