Another north-south move as we go to Hungary. There’ll be another two of these before we definitely start moving east - as Europe has many countries within only a few timezones whereas Asia often has large countries spanning multiple timezones, so progress will be quicker.

So why Hungarian? Essentially it’s just a very distinctive cuisine and is a bit unusual for its neck of the woods. Heavy on the sour cream like its neighbours, sure, but also with a focus on spice running through the cuisine in a way that’s pretty unusual in Europe (or the West in general) - the cliché about Hungarian food is, after all, paprika. The only reason I’d have skipped it is if I didn’t have a cookbook for it.