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Asia Pacific (South Korea (Cold salads/ side dishes (Kimchi (seasoned…

- - - - Mul Naengmyeon (cold buckwheat noodles in ice soup)
      - Bibim Naengmyeon (mixed cold noodles)
    - - Japchae (stir fried sweet potato noodles with vegetables)
  - - - Oi-naengguk (cold vegetable soup)
    - - Bok haejungguk (puffer fish soup)
      - Galbitang (beef short rib soup)
      - Gomtang (beef bone soup)
      - Hwangtae haejangguk (dried pollock hangover soup)
      - Kongnamaul gukbap (soybean sprout soup with rice)
      - Kongnamulguk (vegetable based soup)
      - Jjamppong (Korean-Chinese spicy seafood noodle soup)
      - Olgaengi haejungguk (green soup made of chewy snail meat)
      - Ppyeodagwi haejangguk (spicy pig spine soup)
      - Seolleongtang (soup made from ox bones, ox meat and briskets)
      - Sogogi haejangguk (beef hangover soup)
      - Sunji haejangguk (pork or cow's blood soup)
      - Ugeoji haejangguk (cabbage-like vegetable soup)
    - - Daegu-Jiri (mild codfish soup)
      - Eomuk guk (fish cake soup with vegetables)
      - Kal-guksu (Korean knife cut noodle soup)
      - Kong-guksu (soy milk noodle soup)
      - Manduguk (dumpling soup)
      - Miyeok-guk (seaweed soup)
      - Chueo-tang (mudfish soup)
      - Samgyetang (Ginseng chicken soup)
      - Tojangguk (thick soybean paste soup)
      - Tteokguk (rice cake soup)
  - - - Doenjang-jjigae (soybean paste stew)
      - Kimchi-jjigae (kimchi stew)
      - Saengseon jjigae (fish stew)
      - Soondubu jjigae (soft tofu stew)
    - - Gamjatang (pork back-bone stew)
  - - - Fried rice
        
        Bokkeumbap (fried rice with vegetables)
      - Mixed rice
        
        Bibimbap (fried rice with meat and assorted vegetables)
      - Other
        
        Tteokbokki (spicy cylindrical rice cakes)
    - - Dakjuk (chicken porridge)
      - Dongji-patjuk (red bean porridge)
      - Heukimjajuk (black sesame seeds porridge)
      - Hobakjuk (winter squash porridge)
      - Jatjuk (pine pot porridge)
      - Jeonbokjuk (abalone porridge)
      - Soegogi-yachaejuk (beef and vegetable porridge)
  - - - Dakgangjeong (Korean fried chicken)
      - Dakkochi (chicken skewer lathered in red chili sauce)
    - - Bossam (boiled pork with cabbage)
      - Dwaejigogi bokkeum (stir fried pork with spicy sauce and vegetables)
    - - Soondae (blood sausage from cow or pig's intestines
  - - - Jjinmandu
    - - Yaki Mandu
  - - - Gochujang (red chili paste)
      - Doenjang (soybean paste)
      - Doenjang (soybean paste)
    - - Ssamjang (spicy chili pepper sauce)
- - - - Tonkotsu
      - Shio
      - Gyokai
  - - - Jelly
      - Mochi
      - International influenced
        
        Crepes
        
        Cakes
        
        Desserts
        
        Tarts
      - Red Bean paste
      - Pancakes
      - Manju
      - Fruit
        
        Strawberry
- - - - Smoked
      - Flaked
      - Boiled
      - Sun-dried
    - - Oil
      - Meat
        
        Soft
        
        Eaten with honey
        
        Hard
        
        Used for cooking
      - Water
    - - Boiled
        
        Rice
        
        Taro
        
        Tapioca
        
        Sweet potato
      - Flour
        
        Rice
  - - - Roshi
  - - - thelui mas (fried fish cooked with chili and garlic)
    - - Fihunu mas (barbecued fish that has been basted with chili)
    - - kulhi boakiba (spicy fish cake)
    - - bajiya (pastry that is stuffed with fish, coconuts and onion)
      - gulha (pastry balls that are stuffed with smoked fish)
    - - keemia (deep fried fish rolls)
    - - Mas huni (shredded smoked fish with grated coconuts and onions)
  - - - Dhonkeyo Kajuru (fried banana cake)
- - - - Datshi
        
        Ema Datshi (national dish of Bhutan, made from chili peppers and cheese)
        
        CHINA
        
        SHANDONG (N)
        
        LARGE COAST + RIVERS
        
        Marine / Fish
        
        River / Fish
        
        JIAODONG
        
        Seafood
        
        1 more item...
        
        SOUTH WEST
        
        Fresh water fish
        
        3 more items...
        
        JINAN
        
        Commercial and political center of Shandong
        
        7 more items...
        
        TAILAI
        
        Vegetarian (Temples)
        
        3 more items...
        
        CONFUCIAN STYLE
        
        BANQUETS (knife work & harmonious flavours)
        
        4 more items...
        
        ANHUI (E) 8 Rivers 30 large Lakes
        
        HUAI RIVER (N)
        
        YANGTZE RIVER(C)
        
        River
        
        3 more items...
        
        HUANG SHAN / JIXI (S)
        
        Forest/Moutain
        
        1 more item...
        
        Tofu
        
        7 more items...
        
        JIANGSU (E) 'Water Country'
        
        YANGZHOU
        
        Workmanship & Knife work
        
        4 more items...
        
        NANJING (Capital)
        
        DUCK
        
        2 more items...
        
        Sauteed Eel
        
        SUZHOU (C)
        
        Fresh Water products
        
        3 more items...
        
        Pastries
        
        Dim Sum
        
        XUHAI (N)
        
        Influenced by Shandong cuisine
        
        2 more items...
        
        ZHEJIANG (E)
        
        Most famous items
        
        Shaoxing wine
        
        Jinhua Ham
        
        Hangzhou
        
        Light in oil and salt
        
        3 more items...
        
        Shaoxing
        
        Shaoxing Wine
        
        Double-boiled pork belly with Shaoxing preserved mustard greens and drunken trotters
        
        Ningbo
        
        Fish
        
        2 more items...
        
        Wenzhou (S)
        
        Fish
        
        3 more items...
        
        GUANGDONG (S)
        
        Seafood / Fish
        
        Steamed
        
        Pork
        
        BBQ Pork
        
        Sweet and Sour spareribs
        
        Roasted Pork
        
        Vegetables
        
        DIM SUM
        
        Soups
        
        SHUNDE CUISINE
        
        Hakka food
        
        Wild vegetables
        
        Variety meats
        
        Chitterlings
        
        RICE
        
        Chaozhou
        
        Rice
        
        1 more item...
        
        SEA
        
        4 more items...
        
        Preserving
        
        2 more items...
        
        Sauces
        
        6 more items...
        
        Roasted Goose
        
        Hainan (Former)
        
        Wenchang Chicken (Hainan Chicken)
        
        Jiaji duck
        
        Goat from Dongshan
        
        Crab from Here
        
        FUJIAN (SE)
        
        North
        
        Light
        
        Soup dishes
        
        1 more item...
        
        West
        
        Meat
        
        2 more items...
        
        Vegetables
        
        4 more items...
        
        South
        
        Seafood
        
        2 more items...
        
        Meats
        
        3 more items...
        
        Vegetarian
        
        1 more item...
        
        HUNAN (W)
        
        Main Flavours
        
        Spicy (Vinegar base)
        
        2 more items...
        
        Sweet
        
        3 more items...
        
        Sour(Citrus Fruit)
        
        Pungent
        
        Fresh
        
        Fragrant (Thin & Thick)
        
        Primary Styles
        
        Xiang River
        
        2 more items...
        
        Dongting Lake
        
        2 more items...
        
        Western Hunan (Mountain base)
        
        6 more items...
        
        SICHUAN (W)
        
        Four main Areas
        
        Chongqing
        
        1 more item...
        
        Chengdu
        
        Zigong
        
        Buddhist Vegetarian
        
        Seven Major flavors / Seasoning
        
        Salty
        
        Numbing
        
        1 more item...
        
        Spicy
        
        2 more items...
        
        Sour
        
        1 more item...
        
        Bitter
        
        Sweet
        
        Aromatic
        
        Type of foods
        
        Sumptuous Banquet
        
        Ordinary Banquet
        
        Popularized food
        
        Household food
        
        Small Eats (Snacks)
        
        1 more item...
        
        Main produce used
        
        Pork
        
        2 more items...
        
        Beef
        
        2 more items...
        
        Rabbit
        
        Vegetables
        
        Fresh water fish
        
        2 more items...
        
        Poultry
        
        4 more items...
        
        Tofu
        
        2 more items...
        
        NORTH EASTERN CUISINE
        
        Liaoning
        
        Jilin
        
        Heilongjiang
        
        Main food components
        
        Rare mushrooms
        
        Birds
        
        Wild animals
        
        Fresh water fish
        
        Sea Fish
        
        Root vegetables
        
        NORTHERN CUISINE
        
        Main subregions
        
        Hebei
        
        1 more item...
        
        Henan "The Father of all Chinese cuisine"
        
        1 more item...
        
        Tianjin
        
        2 more items...
        
        Shanxi
        
        2 more items...
        
        Beijing
        
        1 more item...
        
        Main foods
        
        Wheat
        
        2 more items...
        
        Meats
        
        2 more items...
        
        NORTH WESTERN CUISINE (Great Muslim influences) "THE SILK ROAD"
        
        SHAANXI (NW)
        
        MEAT
        
        1 more item...
        
        Roughage
        
        Noodles
        
        NINGXIA (NC)
        
        MEAT
        
        2 more items...
        
        GANSU
        
        LAMB
        
        Fish
        
        Vegetables
        
        XINJIANG
        
        Lamb
        
        Chicken
        
        Vegetables
        
        WESTERN CUISINE
        
        Tibet
        
        Hulless Barley
        
        3 more items...
        
        Yaks
        
        2 more items...
        
        Sheep
        
        Lamb
        
        Tea w/ Yak butter and salt
        
        Qinghai (NE) (Huge grass plateau)
        
        MEAT
        
        3 more items...
        
        SOUTH WESTERN CUISINE (High & Low lands)
        
        Yunnan
        
        MUSHROOMS, over 250 species 2/3 of China production.
        
        4 more items...
        
        Flowers
        
        Fruits
        
        Yunnan Ham
        
        Guizhou
        
        Fermented ingredients
        
        Maotai wine
        
        FISH IN PICKLED SOUP
        
        Guangxi (E)
        
        Meats
        
        2 more items...
        
        Vegetables
        
        6 more items...
        
        Seafood
        
        CENTRAL CUISINE
        
        Hubei "The province of 1000 lakes
        
        FRESH FISH
        
        Jiangxi
        
        FRESH FISH
        
        Geography
        
        2 more items...
        
        OTHER IMPORTANT CUISINES
        
        Buddhist Vegetarian
        
        Vegetarian food
        
        Hong Kong
        
        Inner Mongolia
        
        Nomad food
        
        4 more items...
        
        Shanghai
        
        Local Shanghainese
        
        Regional influenced
        
        3 more items...
        
        Taiwan
        
        Kewa datshi (less spicy with poratoes)
      - Phaksha Paa (Pork cooked with spicy red chillis)
      - Jasha Maru (minced chicken)
      - Goep (Beef Tripe in tomato)
  - - - Pork
      - Beef
      - Cabbage
      - Cheese
- - - - Meat
        
        Doner Kebab
      - Pancake
        
        Dosa
        
        Rava Dosa
        
        Set Dosa
        
        Masala Dosa
      - Rice
        
        Rice dish
        
         Puliyodarai
        
         Pohay
        
         Vangibath
        
        Flattened rice
        
        Poha
        
         Usal poha
        
         Kanda poha
        
         Masa Poha
      - Curry/Stew
        
        Curry
        
        Bhaji Puv
      - Appetizer/Snack
        
        Chaat (term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh)
        
        Rolls
        
        Khandvi (consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yogurt)
        
        Deep Fried
        
        Vada
        
        Maddur Vada
        
        Masala Vada
        
        Rava Vada
        
        Uddina Vada
        
        Puff
        
        Cheese Puff
        
        Masala Puff
        
        Gathiya (Chips like)
        
        Samosa
        
         Daal samosa
        
         Surti samosa
        
         Alu samosa
        
        Bhajji
        
         Green Chili Bhajji
        
         Banana Bhajji
        
        Pakora
        
         Vegetable Pakora
        
        Onion Pakora
        
        Semi-dry
        
        Sev Usal
        
        Cake
        
        Idli
        
        Rava Idli
        
        Rice Idli
        
        Khaman (made from soaked gram flour or besan)
        
        Nylon Khaman
        
        Sandwich dhokla
        
        Locho
        
        Sev khamani
    - - Udupi cuisine adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish
      - Legume
        
        Bissi Bele Bhath (a spicy mix of vegetables, lentils, rice and can be served with papadam and a fiery pickle)
        
        Ghorikai Uppakari (a cluster of beans, red chillies, crackling mustard seeds and shredded coconut)
      - Pancake
        
        Masala Dosa (crisp rice crepes stuffed with a spruced-up potato mash)
      - Rice
        
        Accompaniment
        
        Spiced rice
        
        Porridge
        
        Rawa Upma (Wheat rava (semolina) or coarse rice flour)
        
        Cake
        
        Masala Rava Idli (made from rice and semolina)
      - Appetizer/Snack
        
        Deep Fried
        
        Murukku (savoury, crunchy Indian snack)
      - Hot Vegetables
        
        Allugedda (mashed masala potatoes)
      - Desserts
        
        Paal Payasam (rice and milk pudding)
      - Curry/Stew
        
        Curry
        
        Sambar (Mixed lentils with drumsticks, coconut, tamarind and spices)
      - Soups
        
        Rasam (toor dal (pigeon pea), lots of pepper and tomatoes and can be eaten as soup or with steamed rice
    - - Rice
        
        Fried Rice ( spiced with red chilli powder, garam masala and green chillies)
      - Desserts
        
        Darsaan (Flattened egg noodles cut into strips, deep fried, coated with honey, sprinkled with sesame seeds and served with ice cream)
      - Rolls
        
        Spring Rolls (in India, they are fried golden, loaded with vegetables juliennes)
      - Soups
        
        Manchow Soup (flavoured with garlic and ginger, cooked with vegetables or meat)
      - Noodles
        
        Chowmein (in India, it’s pan fried, really spicy)
      - Meat
        
        Chicken Machurian (Fried chicken balls cooked in a spicy sauce batter)
        
        Chilli Chicken
    - - Beverage
        
        Lassi (Yogurt made traditional drink)
        
        Sherbet (drink made from rose petals or sandal wood )
        
        Khirni (hot drink made with milk, flavours of cardamoms and saffron)
        
        Thadal (famous Sindhi drink made from almonds and poppy seeds)
      - Legume
        
        Sindhi Kadi (thick spicy gravy made from chick pea flour usually served with rice or as a soup)
      - Desserts
        
        Falooda (vermicelli and ice on top of an ice cream)
        
        Kheer Kharkun (dates and milk)
        
        Seviyan (Vermicelli)
        
        Breads
        
        Mitho lolo (sweet thick chapatti (flatbread) made from wheat flour, sugar and jaggery)
      - Breads
        
        Fried
        
        Koki (wheat flour flatbread)
      - Curry/Stew
        
        Curry
        
        Sai bhaji (vegetarian curry, lentils, spinach and other vegetables)
      - Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan
  - - - Rice
        
        Rice dish
        
        Chicken Pulao
      - Meat
        
        Kashmiri Style Mutton Ribs
      - Hot Vegetables
        
        Haak (looks like spinach)
        
        Khatte Baingan (golden fried aubergines)
        
        Kashmiri Saag
      - Appetizer/Snack
        
        Tandoor
        
        Tikka
        
        Chicken Tikka Masala
        
        Chicken Tikka
        
        Paneer Tikka
      - Curry/Stew
        
        Curry
        
        Yoghurt Lamb Curry
        
        Nadroo Yakhni (Yogurt based curry)
        
        Dum Aloo
        
        Stew
        
        Paneer Chaman
        
        Mutton Rogan Josh
    - - Curry/Stew
        
        Curry
        
        Kadhi Badi
      - Desserts
        
        Rasia (kheer; rice pudding)
        
        Parwal ki Mithai (sweet vegetables)
        
        Deep Fried
        
        Laai (Jaggery syrup poured all over lightly fried cereal, formed to a ball)
        
        Gur Anarsa (Rice flour, sesame seeds and jaggery syrup)
        
        Balushahi (stuffed flower bowl)
        
        Pantua/Kala Jamun (mawa (dried whole milk or milk thickened) and sugar)
        
        Malpua (batter, mixture of flour, milk, mashed bananas and sugar)
        
        Laung-Latika (with sweet stuffing dipped in sugar-syrup)
        
        Khaja (wheat flour, sugar, mawa; similar to baklava)
        
        Chandrakala/ Pedakiya (khoya, coconut, cardamom powder and dry fruits in a crispy covering)
      - Legume
        
        Chana Ghugni (boiled chickpeas, fried with onion)
        
        Naivedyam (besan or gram flour, sugar, cashew, raisin, Green cardamoms, Kashmiri-saffron  ball shaped)
      - Appetizer/Snack
        
        Dal Peetha (rice flour dumplings stuffed with lentil paste)
        
        Litti Chokha (vegetable balls)
        
        Tandoor
        
        Deep Fried
        
        Fried
        
        Baking in oven
    - - Legume
        
        Khadi (thick gravy based on chickpea flour, in India pakoras are added)
      - Rice
        
        Accompaniment
        
        Khichdi (rice and lentils)
      - Curry/Stew
        
        Curry
        
        Mohan Maas
        
        Laal Maas (wild game)
        
        o Gatte ki sabzi (flour balls)
        
        Panchmel ki Sabzi (5 Veggies)
      - Desserts
        
        Cake
        
        Ghevar (flour, ghee, paneer and sugar syrup)
        
        Pancake
        
        Atte Ka Malpua (fried pancake soaked in saffron flavored syrup)
        
        Deep Fried
        
        Balushahi (maida (refined flour), ghee, sugar and milk)
      - Appetizer/Snack
        
        Deep Fried
        
        Kalmi Vada (made of batter of chana dal, onion, dhania seeds, chillies)
        
        Bhujia (crispy snack of moth beans and gram flour)
        
        Pyaaz Kachori (stuffed puff pastry)
      - Breads
        
        Fried
        
        Bajre ki roti (Pearl Millet, glutenfree)
        
        Deep Fried
        
        Churma (sweet bread, but served with savory items)
        
        Bedmi
        
        Tandoor
        
        Baati (bread bun, plain or have various kinds of fillings)
    - - Rice
        
        Rice dish
        
        Allahabad ki Tehri (with veggies)
      - Hot Vegetables
        
        Baingan ki Lonje (stuffed aubergines)
      - Legume
        
        Arhar Ki Dal (lentils)
      - Meat
        
        Kebab (Indian skewer)
        
        Kakori Kebab
      - Curry/Stew
        
        Stew
        
        Keema Dum (Keema = Minced, Dum = Slow cooked)
        
        Curry
        
        Aloo Rasedar (potaoe)
        
        Mutton Kofta (meatball)
        
        Bharwan Chicken Pasanda
    - - Hot Vegetables
        
        Saag
        
        Sarson ka saag
      - Barbecue
        
        Tandoor (Traditionally from the Punjab region)
        
        Samosa
        
        Tandoori Roti
        
        Tandoori Egg Parantha
        
        Tandoori Prantha
        
        Tandoori Aloo
        
        Tandoori Baby Corn
        
        Tandoori Paneer
        
        Tandoori Chicken
      - Fish/Seafood
        
        Deep Fried
        
        Machli Amritsari
      - Legume
        
        Dal makhani (buttery lentils)
        
        Chana masala (mix-spiced small-chickpeas)
      - Appetizer/ Snack
        
        Paneer bhatura
        
        Chole bhature
      - Breads
        
        Deep Fried
        
        Bhatoora (wheat flower)
        
        Fried
        
        Makki di roti (corn flour based)
      - Curry/Stew
        
        Curry
        
        Butter Chicken
    - - Rice
        
        Rice dish
        
        Pullao (cooked in ghee)
        
        Non Vegetarian
        
        Yakhani Pulav (Mutton)
        
        Vegetarian
        
        Drumstick Pulao
        
        Methi and Palak Pulav
        
        Peas Pulao
        
        Paneer Pudia Pullao
        
        Navratan Pulao (dried fruits)
      - Meat
        
        Kebab (Indian skewers)
        
        Pesada Kebab
        
        Galouti Kebab
        
        Cheese Chicken Kebab
        
        Lamb Kebab
        
        Kathi Kebab
        
        Fish Kebab
        
        Shammi Kebab
        
        Mutton Kebab
      - Appetizer/ Snack
        
        Vegetarian
        
        Samosa (deep fried)
      - Curry/Stew
        
        Curry
        
        Korma
        
        Non Vegetarian
        
        Chicken Korma
        
        Vegetarian
        
        Paneer Korma
        
        Navratan Korma
        
        Kofta Curry
      - Dessert
        
        Gujia (dry fruits in a batter, deep fried)
        
        Gulab Jamun
        
        Jalebi
      - Breads
        
        Deep Fried
        
        Puri/Poori
        
        Khus Khus Ki Puri
        
        Sabudana Puri
        
        Tandoor
        
        Bakarkhani (spiced flatbread)
        
        Sheermal (saffron-flavoured flatbread)
        
        Tandoori Roti
        
        Fried
        
        Chapati/roti
        
        Rumali Roti (very thin bread)
        
         Paratha Imulti-layered flat bread)
        
        Kuttu Pratha (shredded and fried with other ingredients)
        
        Green Peas Paratha
        
        Lachcha Paratha
  - - - Use eggs more than other regions
      - Rice
        
        Rice Dish
        
        Khichri (rice with lentils)
      - Desserts
        
        Lagan Nu Custard (Parsi version of the Creme Brulee)
      - Hot Vegetables
        
        Sali Par Edu (shredded fried potatoes with eggs)
      - Fish/Seafood
        
        Steamed
        
        Patrani Ni Machi (fish marinated with mild spices, lime juice, spiced coconut chutney: steamed in green banana leaves)
      - Meat
        
        Deep Fried
        
        Parsi Mutton Cutlets (lamb egg coated)
      - Eggs
        
        Akuri (spicy scrambled egg)
      - Curry/Stew
        
        Stew
        
        Sali Marghi (Chicken with potato shreds)
        
        Curry
        
        Kolmi Papeto Tetralo (Prawns and potatoes)
        
        Parsi Sali Keema (Minced lamb with potatoes)
        
        Dhansak (mutton or goat meat with a mixture of lentils and vegetables curry)
        
        Sali Boti (mutton chunks are cooked in tomatoes, onions, jaggery and vinegar)
    - - Appetizer/Snack
        
        Deep Fried
        
        Kombdi vade (Rice or other flour pastry filled with curry chicken, Onions, Lemon juice, coconut milk)
      - Desserts
        
        Cake
        
        Dhondas (steamed sweet cake using cucumber and semolina)
      - Meat
        
        Bombil Fry (meat with crispy flour coating)
      - Fish/Seafood
        
        Fried seafood
      - Legume
        
        Toi (lentils)
      - Curry/Stew
        
        Curry
        
        Solkadhi (coconut milk and kokum; eaten with rice or sometimes drunk after the meals)
    - - Dumplings
        
        Modak (sweet; Rice flour or Wheat and Maida flour, Coconut, Jaggery)
        
        Aluvadi (vegetable dumpling)
      - Pancake
        
        Thalipeeth (multi-grain pancake)
      - Curry/Stew
        
        Curry
        
        Sol Kadhi (kokum (red fruit) curry)
        
        Tambada Rassa (red lamb curry)
        
        Pithale (made from gram flour)
        
        Pandhara Rassa (white mutton curry)
        
        Pav Bhaji (Pav, Potatoes, Tomatoes, Onions, Mixed vegetables, served with a bread bun)
      - Desserts
        
        Aamrakhand (Mango-Flavored Yogurt)
        
        Breads
        
        Puran Poli (sweet flatbread)
        
        Deep Fried
        
        Shakarpara (Pastry; Milk, Sugar, Ghee, Maida, Semolina)
      - Appetizer/Snack
        
        Deep Fried
        
        Bhakarwadi (roll of coconut, poppy and sesame seeds)
        
        Sabudana vada (potatoes, Red chili, Green chilies and Coriander leaves)
        
        Vada Pav (veggie burger)
    - - Appetizer/Snack
        
        Cake
        
        Handvo (tea-cake mix of buttermilk, flour, coriander, chillies, lentils and rice)
        
        Methi ka Thepla (Snack bread; whole wheat flour kneaded with methi, chillies, herbs, yogurt)
        
        Deep Fried
        
        Gujarati Samosa (peas sauteed with sugar and lime juice)
      - Desserts
        
        Aam Shrikhand with Mango Salad (hung curd (strained yogurt))
      - Rice
        
        Rice Dish
        
        Bardoli ki Khichdi (dal, spices, peas, potatoes and raw mangoes)
        
        Cake
        
        Dhokla (fermented batter derived from rice and split chickpeas)
      - Curry/Stew
        
        Curry
        
        Gujarati Kadhi (yogurt based)
        
        Dal Dhokli (spiced whole wheat dumplings simmered in a lively curry)
        
        Undhiyu (vegetable curry)
      - Breads
        
        Fried
        
        Methi ka Thepla (Snack bread; whole wheat flour kneaded with methi, chillies, herbs, yogurt)
      - Rolls
        
        Khandvi (gram flour, tempered with coconut, mustard seeds and curry leaves)
    - - Desserts
        
        Deep Fried
        
        Goan Nevri (empanada like, stuffed with coconut, sugar, cardamom and almonds)
        
        Pudding
        
        Bebinca (coconut, eggs, butter, jiggery)
      - Fish/Seafood
        
        Rava Fried Fish (fish fillets)
        
        Fish Recheado (stuffed fried fish)
      - Curry/Stew
        
        Curry
        
        Pork Sorpotel
        
        Chicken Xacuti (chunks of spice infused chicken)
        
        Chicken Cafreal (extremely spicy paste and cooked with vinegar and rum)
        
        Pork Vindaloo (pork, vinegar, garlic)
        
        Goan Prawn Curry
        
        Goan Fish Curry
  - - - Desserts
        
        Khubani ka Meetha (made from dried apricots)
        
        Hyderabadi Phirni (rice based, pudding like)
        
        Double ka Meetha (bread pudding of milk, spices including saffron and cardamom)
      - Meat
        
        Kebab (Indian skewers)
        
        Shikampuri Kebab (stuffed with hung yogurt, green chillies, onions and coriander)
      - Rice
        
        Rice dish (Biryani)
        
        Hyderabadi Biryani (Mutton, rice and spices)
      - Curry/Stew
        
        Curry
        
        Mirchi ka Salan (chili and peanut curry)
        
        Hyderabadi Dum ka Murgh (chicken)
        
        Stew
        
        Hyderabadi Baingan
        
        Mutton Dalcha
        
        Haleem (mutton stew)
    - - Legume
        
        Udupi Sambar (lentils, vegetables, tempered with mustard, curry leaves, asafoetida and red chilli)
        
        Bisi bele bath (rice, vegetables and lentils)
        
        Soppina Saru (green leafy vegetables and lentils)
        
        Uddina vada
      - Breads
        
        Cooked in a pot
        
        Ragi Mudde (millet balls)
        
        Fried
        
        Akki roti (rice flatbread)
        
        Jolada roti
      - Desserts
        
        Cake
        
        Mysore Pak (chickpea)
      - Pancake
        
        Dosa
        
        Paneer Dosa
        
        Chilli dosa
        
        Neer dosa
        
        Mysore masala dosa
        
        Ragi dosa
        
        Obbatu/holige
      - Rice
        
        Rice crake
        
        Idli
    - - Pancake
        
        Dosa
        
        Pesarattu (Green Gram)
      - Desserts
        
        Deep Fried
        
        Boorelu (Sweet Dumplings)
      - Rice
        
        Biryani
        
        Hyderabadi Biryani
      - Meat
        
        Kebab (Indian skewers)
        
        Hyderabadi Kebabs
        
        Shikampuri Kebab
        
        Dum Kebab
        
        Mutton Kebab
      - Hot Vegetables
        
        Crispy Andhra Bhindi (okras)
      - Curry/Stew
        
        Curry
        
        Gonguru Mamsam (Andhra lamb curry)
        
        Andhra Pepper Chicken
        
        Gutti Vankaya Kura (Andhra eggplant curry)
        
        Panasa Puttu Koora (Andhra jackfruit curry)
        
        Andhra Style Chicken Curry
    - - Appetizer/Snack
        
        Deep Fried
        
        Medhu Vada (black gram)
      - Soups
        
        Mulligatawny Soup (Apples, carrots, potatoes and red lentils, coconut milk and tamarind pulp)
      - Dessert
        
        Arisi Thengai Payasam (rice pudding like)
      - Meat
        
        Deep Fried
        
        Chicken 65 (spicy)
      - Hot Vegetables
        
        Cabbage Poriyal (stir-fried cabbage, mustard seeds, some roasted lentils and fresh coconut)
        
        Urlai Roast (baby potatoes cooked in masala)
      - Rice
        
        Rice dish
        
        Milagu Pongal (cumin seeds, pepper and asafetida (strong onion-garlic flavor))
      - Curry/Stew
        
        Stew
        
        Archuvitta Sambar (veggies)
        
        Curry
        
        Chicken Chettinad
        
        Meen Kozhambu (fish curry)
    - - Fish/Seafood
        
        Karimeen pollichathu (pearl spot fish)
      - Desserts
        
        Palada payasam (rice pudding)
        
        Deep Fried
        
        Pazham pori/Ethakka appam (banana fritters)
      - Breads
        
        Fried
        
        Malabar Parotta (layered flat bread)
      - Pancake
        
        Appam (fermented rice flour and coconut milk)
        
        Kandarappam
        
        Vattayappam
        
        Pesaha appam
        
        Neyyappam
        
        Idiyappam
        
        Kallappam
        
        Pesaha appam
        
        Honey hoppers
        
        Kuzhalappam
        
        Palappam
        
        Plain Appam
      - Curry/Stew
        
        Stew
        
        Fish molee (fish stew made with coconut milk)
        
        Ishtu
        
        Vegetables
        
        Potato
        
        Chicken
        
        Curry
        
        Chemmeen curry (kerala prawn curry)
        
        Pumpkin and lentil curry
        
        Erissery curry (cowpeas)
        
        Kerala beef curry
        
        Kadala curry (back chickpeas, shallots and coconut milk)
      - Rice
        
        Rice dish
        
        Thalassery biriyani
        
        Rice cake
        
        Puttu
  - - - Sauce/Paste
        
        Kongshia Lon (Eel Chili Sauce)
      - Soups
        
        Chicken Glutinous Rice Soup
      - Fish/Seafood
        
        Bamboo Steamed Fish
      - Meat
        
        Roasted Intestines
        
        Nagaland Pork w with Dry Bamboo Shoots
        
        Dried Pork
      - Curry/Stew
        
        Stew
        
        Smoked Pork Stew
    - - Meat
        
        Wahan Mosdeng (pork, onion, coriander leaves and green chili)
      - Rice
        
        Boiled
        
        Bhangui (sticky rice cooked in a banana leaf)
      - Sauce/Paste
        
        Chutney
        
        Mosdeng Serma (berma, red chili, garlic and tomato)
      - Fish/Seafood
        
        Kosoi Bwtwi (berma, green chili, onion and garlic)
        
        Gudok (berma/fermented fish and vegetables)
        
        Berma (dried fermented fish)
      - Beverage
        
        Chuak (traditional Tripuri rice-beer)
    - - Desserts
        
        rice cake
        
        Pitha
        
        Kholasapori pitha
        
        Muthiya pitha
        
        Tora pitha
        
        Lakhimi pitha
        
        Bhapotdiya pitha
        
        Dhup pitha
        
        Xutuli pitha
        
        Tekeli pitha (mixed with coconut, sugar, and powdered milk)
        
        Til pitha (filled with sesame seeds, ground coconut, dried orange rind, and jiggery)
        
        Sunga pitha (placed in a young bamboo tube corked with banana leaf and roasted in fire)
        
        Ghila pitha ( made from bora saul and jaggery)
      - Meat
        
        Silkworm
        
        Paro Manxho (pigeon meat)
      - Sauce/Paste
        
        Chutney
        
        Ou Khatta (elephant apple and jaggery)
      - Hot Vegetables
        
        Xaak aru bhaji (herbs and vegetables)
        
        Aloo Pitika (mashed potatoes with mustard oil, onion and coriander)
      - Curry/Stew
        
        Stew
        
        Baanhgajor Lagot Kukura (Chicken with Bamboo Shoot)
        
        Curry
        
        Maasor tenga (fish curry)
        
        Duck meat curry
        
        Khaar (raw papaya and meat curry)
    - - Curry/Stew
        
        Stew
        
        Phagshapa (pork fat stewed with radishes and dried chillies)
      - Dumblings
        
        Momo
      - Noodles
        
        Thukpa (noodle based soup)
      - Legume
        
        Dal bhat (rice and lentil
  - - - Legume
        
        Dalma (lentils and vegetables)
      - Fish/Seafood
        
        Fried
        
        Machha Besara
      - Sauce/Paste
        
        Chutney
        
        Ou Khatta (fruit chutney)
        
        Amba Khatta (raw mango chutney)
      - Desserts
        
        Chhena Poda (chhena with sugar and cashew nuts, raisins, etc.)
        
        Kanika (sweet rice dish)
        
        Rasgulla (Chhena balls and sugar syrup)
      - Rice
        
        Rice dish
        
        Khechidi (rice and lentils)
        
        Fermented
        
        Pakhala
        
        Basi pakhaḷa (fermented overnight)
        
        Garama pakhaḷa (adding water instandly after cooking)
        
        Dahi Pakhaḷa (with curd)
        
        Jeera Pakhaḷa (with cumin and curry leaves)
      - Curry/Stew
        
        Curry
        
        Dahi Baigana (eggplant and yoghurt)
        
        Ghugni (watery curry with dried peas)
        
        Machha Mahura (fish, vegetables curry)
        
        Machha Besara (fish, mustard curry)
        
        Besara (vegetables in prepared in mustard paste curry)
        
        Kadali Manja Rai (banana curry)
        
        Chaatu Rai (mushroom curry)
        
        Santula (Potatoes, raw papaya and brinjals cooked in milk)
    - - Rice
        
        Cake
        
        Pittha
      - Desserts
        
        Til Barfi (sesame seeds, jaggery and dry fruits, brownie like)
        
        Deep Fried
        
        Mitha Khaja (baklava-like dessert)
        
        Thekua (wheat flour and sugar)
        
        Malpua (milk, flour, and sugar and mashed bananas
      - Beverage
        
        Handia (Rice Beer, combination of 20-25 herbs)
      - Pancake
        
        Chilka Roti (rice and besan based)
      - Hot Vegetables
        
        Aloo Chokha (mashed potatoes, spices and fried onions)
        
        Rugra (Mushrooms)
      - Breads
        
        Deep Fried
        
        Dhuska (ground rice and lentil batter)
    - - Bangladesh #
        
        Uses Beef in the dishes
      - Desserts
        
        Gurer Payesh (Jaggery flavored Rice Pudding)
        
        Mishti Doi (fermented sweet doi (yogurt))
        
        Rasgulla (Chhena balls and sugar syrup)
        
        Sandesh (chenna (unripened curd cheese) or cottage cheese)
      - Pancake
        
        Patishapta (crepe with coconut and jaggery)
      - Hot Vegetables
        
        Chor Chori (mix of vegetables)
        
        Baigun Bhajja (pan fried eggplants)
      - Breads
        
        Deep Fried
        
        Luchi
      - Curry/Stew
        
        Curry
        
        Doi Maach (Fish and yogurt)
        
        Bengali Lamb Curry (Lamb curry)
        
        Sorsebata Ilish Mach (Fish)
        
        Chingri Malai Curry (Prawns and coconut milk)
        
        Bhapaa Aloo (Potato)
        
        Dimer Dhokkar Dalna (steamed cakes made with eggs, potatoes)
- - - - Meat
        
        Other
        
        Gai Hor Baitoey (Fried Chicken Wrapped in Pandan)
        
        Moo Wan (Sweet Pork)
        
        Moo Nueng Ma Now (Boiled Pork with Lime Garlic Chili Sauce)
        
        Stir-fried
        
        Gai Pad Tra Kai (Stir Fried Chicken with Lemongrass)
        
        Pad Krapow (Stir Fried Chicken Basil)
        
        Gai Pad Ma Muang Him Ma Parn (Thai Stir Fry Chicken with Cashew Nuts)
        
        Pad Prik King (Stir Fried Pork and Green Beans with Chili Paste)
      - Sauce / Paste
        
        Chili Paste-based
        
        Nam Phrik Pla Salid (Salid Fish Chili Dipping Sauce)
        
        Nam Phrik Long Ruea (Thai Chili Dipping Sauce with Sweet Pork)
        
        Nam Phrik King (Thai Chili and Ginger Dipping Sauce)
        
        Nam Phrik Goong Sod (Thai Chili and Shrimp Dipping Sauce)
        
        Nam Phrik Ma Kam (Thai Tamarind Dipping Sauce)
        
        Kratiem Prik Thai (Garlic and Pepper Sauce)
      - Cold Salad
        
        Yam Pra Dook Foo (Crispy Deep-Fried Catfish Salad)
      - Soup
        
        Keang Som (Hot and Sour Soup)
        
        Tom Jeud Mara (Pork Stuffed Bitter Melon Soup)
        
        Tom Jeud (Clear Chicken Broth Soup)
        
        Tom Kha Gai (Chicken Coconut Soup)
        
        Tom Yam
      - Raw Protein
        
        Goong Chae Nam Pla (Raw Shrimp in Spicy Salad Sauce)
      - Curry / Stew
        
        Keang Phed Ped Yang (Roasted Duck Curry)
        
        Keang Tei Pou (Pork Curry with Thai Morning Glory)
        
        Keang Pa Moo (Jungle Curry with Pork)
        
        Moo Pa Low (Thai Stewed Pork Leg with Five Spices)
        
        Boo Paht Pong Karee (Crab Curry Stir Fry)
        
        Choo She Pla (Fish Curry)
        
        Keang Kew Wan (Green Curry)
        
        Massaman (Massaman Curry)
        
        Paneang (Paneang Curry)
      - Hot Pot
        
        Suki (Thai Hot Pot)
      - Fish & Seafood
        
        Poo Jar (Fried Crab and Pork Stuffed Shells)
        
        Hoi Meng Poo Pad Prik Pao (Stir-Fried Clams with Roasted Chili Paste)
        
        Pla Meuk Pad Kai Kem (Stir-Fried Squid with Salted Egg Yolk)
        
        Pla Pao (Salt-Crusted Grilled Fish with Lemongrass)
        
        Pla Preaw Wan (Sweet and Sour Tilapia)
        
        Tod Man Pla (Fish Cake)
      - Bread / Dough-Based
        
        Kanom Pang Na Moo (Thai Fried Pork Bread)
      - Noodles
        
        Woon Sen Pad Kai (Stir-Fried Glass Noodles)
        
        Goong Ob Woon Sen (Baked Vermicelli Noodles with Shrimp)
        
        Kuay Jab (Peppery Soup and Crispy Pork Noodles)
        
        Kanoom Chin Nam Ya (Thin Rice Noodles)
        
        Kuay Teow Reua (Boat Noodle)
        
        Lat Na (Wide Rice Noodles with Thick Broth)
        
        Kuy Teav Kua Gai (Stir-Fried Wide Rice Noodles with Chicken)
        
        Yong Tau Foo
        
        Pad Thai
        
        Pad See Ew (Stir-Fried Wide Rice Noodles with Sweet Black Sauce)
      - Rice
        
        Baked Rice
        
        Khao Opp Subparod (Baked Rice with Pineapple)
        
        Boiled Rice
        
        Khao Toom Goong (Rice Porridge with Shrimp)
        
        Other
        
        Khao Chae (Rice in Jasmine-Scented Iced Water and Savory Accompaniments)
        
        Fried Rice
        
        Khao Kook Kra Pi (Shrimp-Paste Fried Rice)
        
        Khao Pad Naam Prik Long Rau (Shrimp Paste Fried Rice with Crispy Fried Fish and Sweet Pork)
        
        Khao Pad Prik Pao Goong (Sweet Chili Paste Fried Rice with Shrimp)
        
        Khao Pad Khun Chiang (Fried Rice with Sweet Chinese Sausage)
        
        Rice Dish
        
        Khao Ka Na Moo Kroob (Stir-Fried Kale with Crispy Pork On Rice)
        
        Khao Nar Ped (Roasted Duck On Rice)
        
        Khao Moo Daeng (Barbecued Red Pork On Rice)
        
        Khao Pad Kra Pow Moo (Rice Topped with Stir-Fried Pork and Basil)
      - Dumplings
        
        Toong Tong (Thai Fried Dumplings)
      - Sweet / Dessert
        
        Egg-Based
        
        Foy Thong (Thai Golden Threads)
        
        Thong Yod (Egg Yolk Fudge Balls Cooked in Syrup)
        
        Kanom Med Ka Noon (Thai Green Peanut Balls)
        
        Thong Yip (Egg-Based Sweet)
        
        Banana-Based
        
        Kluay Cheum (Banana in Syrup)
        
        Kluay Buod She (Glazed Banana in Coconut Milk)
        
        Coconut-Based
        
        Woon Krati (Coconut Jelly)
        
        Kanom Chan (Coconutty Gummies with Jasmine)
        
        Tum Tim Kloub (Water Chestnut with Syrup and Coconut Milk)
        
        I-Tim Krati Song Kreung (Coconut Ice Cream with Condiments)
        
        Sticky Rice-Based
        
        Kawneaw Ma Muang (Mango Sticky Rice)
        
        Kawneaw Sang Ka Ya (Moon Custard Sticky Rice)
        
        Other
        
        Luke Choop (Green Peanut in Jelly Glaze)
      - Rolls
        
        Meang Talay (Seafood Wrapped with Wide Noodle Rolls)
      - Eggs
        
        Hoy Tod (Crispy Shell-Fish Omelet)
        
        Kai Luk Keoi (Sweet Sour Egg)
        
        Kai Yeaw Mai Khra Pow Gob (Stir Fried Crispy Basil with Pork and Black Preserved Eggs)
        
        Kai Thun (Steamed Egg)
  - - - Kaow Mook Gai (Thai Biryani)
    - - Pad Thai Chai Ya (Southern Style Pad Thai)
      - Kanoom Chin Nam Ya Bu (Thin Noodle with Crab Curry Soup)
      - Kanoom Chin Keang Bu Bai Cha Plu (Thin Noodle with Crab and Cha Plu Curry)
    - - Pad Sator Goong (Stir-Fried Twisted Cluster Bean with Shrimps)
      - Hor Mok (Seafood Steamed Coconut Cake)
    - - Keang Leung Malakor (Yellow Curry with Papaya and Pineapple)
      - Kaeng Tai Pla (Fermented Fish Curry)
      - Gai Toom Kamin (Chicken Stew with Turmeric)
    - - Kaow Yam (Thai Southern Spicy Rice Salad with Vegetables)
    - - Lone Poo (Crab Stew Dip)
    - - Liang Pad Kai (Liang Vegetable with Stir-Fried Eggs)
    - - Moo Pad Krapi (Stir-Fried Pork with Shrimp Paste)
  - - - Sticky Rice
    - - Jeaw Hon (Isaan Hot Pot with Tum Yam Soup)
    - - Tom Kra Duke Moo On (Spicy Pork Spare Rib Soup)
      - Keang Laos (Laotian Mushroom Soup)
    - - Som Tam (Papaya Salad)
        
        Som Tam Pla Ra (Papaya Salad with Marinated Crab and Fish)
        
        Som Tam Thai (Papaya Salad with Peanut)
        
        Som Tam Sua (Papaya Salad with Rice Noodle)
        
        Som Tam Kai Kem (Papaya Salad with Salted Egg)
        
        Som Tam Tang (Cucumber Papaya Salad)
      - Larb (Isaan Meat Salad) - Various Variations
      - Nam Tok (Isaan Sliced Steak Salad with Ground Roasted Rice) – Various Variation
      - Yam (Spicy Salad) – Various Variations
      - Soup Nor Mai (Spicy Shredded Bamboo-Shoot Salad)
    - - Kor Moo Yang (Charcoal Grilled Pork Neck)
      - Gai Yang (Charcoal Grilled Chicken)
      - Peak Gai Tood Nam Pla (Fried Chicken Wings Marinated with Fish Sauce)
      - Pak Ped Tood (Deep-Fried Duck Beaks)
      - Moo Tood Dad Deaw (Deep Fried Dried Pork)
      - Sai Krok Isan (Fermented Grilled Sausage)
      - Naem Neung (Fermented Sausage with Condiments)
    - - Pang Jee (Deep-Fried Pancake) แป้งจี่
    - - Khao Tom Mat (Steamed Sticky Rice Wrapped in Banana Leaves)
      - Khao Jee (Grilled Sweet Sticky Rice)
  - - - Eggs
        
        Kai Pam (Steamed Egg in Banana Leaf)
      - Sweet / Dessert
        
        Khao Tan (Sugar-Glazed Rice Cracker)
        
        Kanom Kluay (Steamed Banana Cake)
        
        Kanom Tarn (Toddy Palm Cake)
        
        Kanom Tian (Stuffed Dough Pyramid)
      - Meat
        
        Kab Moo (Pork Rind)
        
        Sai Aua (Northern Thai Spicy Sausage)
      - Sauce / Paste
        
        Tam Kanoon (Jackfruit Dip)
        
        Miang Kham (Savoury Leaf Wraps with Sweet Chili Paste)
        
        Nam Phrik Tar Deang (Red Chili Dip)
        
        Nam Phrik Noom (Northern Thai Pounded Roasted Chili Dip)
        
        Nam Phrik Ong (Ground Pork, Tomato, Chili Dip)
      - Cold Salad
        
        Yam Noor Mai (Spicy Shredded Bamboo-Shoot Salad)
        
        Larb Moo Kua (Spicy Roasted Pork Salad)
        
        Yam Ma Kueah (Roasted Eggplant Salad)
        
        Yam Som O (Pomelo Salad)
      - Curry
        
        Kaeng Hang Le (Northern Thai Curry)
        
        Kaeng Hua Pree (Banana Flower Curry)
        
        Kaeng Cha-Om (Climbing Wattle Curry)
        
        Kaeng Ho (Northern Mixed Curry)
        
        Kaeng Khae (Northern Spices and Mixed Vegetable Curry)
        
        Keang Hed Por (Puffball Mushroom Curry)
        
        Keang Yod Ma Praw On (Coconut Shoot Curry)
      - Noodles
        
        Kua Mee (Northern Stir-Fried Noodles)
        
        Khao Soi (Curried Noodle Soup with Chicken)
        
        Kanom Chin Nam Ngiao (Tomato-Based Porky Curried Noodle)
      - Soup
        
        Kaeng Pak Chaing Da (Gymnema Soup)
- - - - Steamed Rice
        
        Basmati
        
        Mansuli
        
        Rato Dhan
        
        Sano Mansuli
        
        Kanchi Dhan
      - Rice Dish
        
        Bhat Daal Tarkari (Rice with Vegetable Curry)
    - - Dhidho (Buchwheat, Millet or Maize Pudding)
      - Roti
    - - Achar (Hot and Sour Tomato, Radish or Gundruk)
    - - Tarkari (Spicy Vegetable Curry)
      - Masu (Meat Curry)
      - Machha (Fish Curry)
    - - Daal (Lentils Soup Mixed with Salt and Spices)
    - - Vuteko Makai (Puffed Corn)
      - Bhatmaas (Puffed Soya Bean)
  - - - Cheser Mog (Rice with Melted Yak Butter, Brown Sugar, Raisins and Salt)
      - Chexo (Rice Dish with Yogurt)
    - - Thenthuk (Hand Pulled Noodle Soup)
      - Gyatog (Bone-soup Noodles with Egg)
      - Laping (Spicy Cold Mung Bean Noodle)
    - - Stuffed Bread
        
        Sha Phaley (Bread Stuffed with Seasoned Beef and Cabbage)
        
        Xabbatog (Dough Stuffed with Shredded Turnips and Dry Curd Cheese and Cooked with Bone Soup)
        
        Xab Pagri (Baked Dough, Stuffed with Meat Paste)
      - Fried Bread / Dough
        
        Sokham Bexe (Fried Dough, with Butter and Minced Meat)
        
        Samkham Papleg (Fried Dough with Yak Butter or Rapeseed Oil)
        
        Balep Korkun (Skillet Bread)
      - Other
        
        Ting Mo (Steamed Bun)
        
        Yurla (Wheat Pastry)
    - - Gyaho (Hot Pot of Vermicelli, Kombu, Mushrooms, Meatballs, Bamboo Sprouts and Salt)
    - - Drokpa Katsa (Stewed Tripe, with Curry, and Fennel)
      - Lunggoi Katsa (Sheep Head Stew)
      - Qoiri (Mutton Stew with Curd Cheese and Chilies)
    - - De-Thuk (Includes Yak or Sheep Stock)
      - Tsam-Thuk (Roasted Barley Flour, Cheese Sheep Stock Soup)
    - - Zhoixo (Ginseng Yogurt)
    - - Gyabrag (Dry Cheese Curd Pancake)
    - - Shab Tra (Stir-Fried Meat Tossed with Celery, Carrots and Fresh Green Chili)
      - Gyurma (Blood Sausage)
      - Lowa Khatsa (Fried Animal Lung)
    - - Xogoi Momo (Tibetan Dumplings)
      - Gong'a Momo (Fried Dumplings Made with Eggs and Flour and Stuffed with Meat Paste)
      - Xab Momo (Baked or Steamed Dumplings Stuffed with Beef or Mutton)
    - - Tu (Cheese Cake Pastry Made with Yak Butter)
      - Masan (Sweet Pastry Made with Curd Cheese)
      - Dre-Si (Rice Raison Sweets)
      - Khapsey (Deep-Fried Cookies)
      - Thue (Brick Dry Cheese Cake)
  - - - Jā (Boiled Rice)
      - Hājā (Steamed Rice)
      - Baji (Beaten Rice)
      - Gophuki (Puffed Rice)
    - - Buffalo Meat Curry
        
        Dāyekālā (Buffalo Meat Curry)
        
        Takhā (Jellied Buffalo Meat Curry)
        
        Pālulā (Buffalo Meat and Ginger Curry)
      - Goat Curry
        
        Dugulā (Goat Meat Curry)
        
        Khasilā (Gelding Goat Meat)
        
        Changrala (Mountain Goat Meat)
      - Other
        
        Tarkāri (Vegetable Curry)
        
        Heynlā (Duck Curry)
        
        Bandella (Wild Wardrobe Meat)
        
        Nyā (Fish Curry)
        
        Khāyālā (Chicken Curry)
    - - Ken (Lentil Soup)
      - Aai Ka (Rice Beer Soup)
      - Choohon (Bamboo Shoot Root)
      - Simi (Bean Soup)
      - Mi (Fenugreek Soup)
      - Chhyāllā (Soup Made of Shredded Pickled Radish and Diced Variety Meats)
      - Pāun Kwā (Sour Soup of Himalayan Hog Plum)
    - - Kaywu (Soaked Field Pea and Garden Pea)
      - Lain (Sliced Radish Salad)
      - Tusi (Sliced Cucumber Salad)
    - - Chatānmari (Rice Flour Crepe)
      - Jākimari (Rice Flour Pancake)
    - - Chākuhi (Boiled Sweet Potato)
      - Hāku Musyā (Roasted Black Soybean Mixed with Oil and Salt)
      - Lābhā (Chopped Garlic Greens Mixed with Spices)
      - Pālu (Diced Raw Ginger)
      - Musyā (Roasted Soybean)
    - - Marinated
        
        Janlā (Marinated Diced with Skin Raw Meat)
        
        Kachilā (Marinated Raw Minced Buffalo Meat)
        
        Sukulā (Dried Marinated Meat)
        
        Chunlā (Ground Buffalo Meat)
        
        Senlāmu (Raw Ground Buffalo Liver Seasoned with Spices)
      - Steamed
        
        Chohi (Steamed Buffalo Blood)
      - Fried
        
        Me (Buffalo Tongue Boiled, Sliced and Fried
        
        Nhyapu (Brains Boiled, Sliced and Fried)
        
        Nyāpukā (Fried Fish)
        
        Pukālā (Fried Ampestine, Liver, or Heart)
        
        Swan Pukā (Fried Goat Lungs Filled with Batter)
    - - Marichari (A Variety of Sweets from Soft Milk Based Pastries to Fried Bread Dipped in Caramel)
      - Laakhamari (Made Out of Flour and Sugar, Cooked in Hot Oil)
      - Guulmari (Made Out of Flour and Sugar, Cooked in Hot Oil)
  - - - Parathas (Flatbread with Stuffing)
      - Maduwa (Barley Flatbread)
      - Litti (Gram Flour Flatbread)
      - Bhusuwa (Flatbread Made Out of Rice Flour)
    - - Gughi (Dried Shrimp)
    - - Pakuwa (Barbecued Meat)
      - Sekuwa (Meat Swekers)
    - - Sukuti Papaya Salad
    - - Dahi Bara (Lentil Dumpling Topped with A Savory Gravy of Yoghurt, Tamarind and Spices)
    - - Malpuwa (Sweet Wheat Fritter)
      - Mithais (Sweets)
      - Teel Ko Laddu (Sesame Seed Ball Cake)
      - Kasar (Rice Flour Laddu Ball Cake)
- - - - Bandung
      - Tau Hua
    - - Ayam Masak Merah (Red-cooked chicken)
      - Ayam goring (Deep fried chicken)
      - Ayam Penyat(Smashed fried chicken with spicy sambal)
    - - Ikan Bakar (Sambal-based sauce grilled fish)
      - Keropok Lekor (Batter & shredded fish)
    - - Nasi Ulam
      - Nasi Kuning (Rice cooked with coconut milk)
      - Nasi Lemak (Rice with fried peanuts, hard-boiled egg and pandan leaf)
  - - - Curry Mee (Yellow noodles mixed with bihun spicy curry soup)
      - Hokkien Mee (Noodles with black soy sauce and crispy lardons)
      - Lor Mee (Yellow noodles served in thickened gravy)
      - Pan mee (Noodlesoup with hand-kneaded noodle)
  - - - Chapati (Dough of atta flour)
      - PPoori (Deep fried bread)
      - Thosai (Crepe made from ural dal and rice)
    - - Fish molee (Coconut mille)
    - - Fish head curry
      - Murtabak (Stuffed roti cake, with curry gravy)
    - - Nasi Beriani (Mixture of spices, basmati rice, megies)
      - Idli (Mixture of skinned black lentils and rice formed into mould and steamed)
      - Murukku (Crunchy snacks made from rice and flour)
      - Pongal (boiled rice with sweet and spicy variety)
      - Puto Mayum (Rice noodle)
    - - Pachadi
      - Pasembur (salad with sweet & spicy nut sauce)
  - - - Roti Prata
      - Fried Carrot Cake
    - - The and Kopi
        
        Kopi
        
        Kopi O
        
        Kopi C
      - Milo Dinosaur
      - Ice Kacang
- - - - Lassi (Yogurt made traditional drink)
      - Sherbet (drink made from rose petals or sandal wood )
      - Khirni (hot drink made with milk, flavours of cardamoms and saffron)
      - Thadal (famous Sindhi drink made from almonds and poppy seeds)
    - - Sindhi Kadi (thick spicy gravy made from chick pea flour usually served with rice or as a soup)
    - - Falooda (vermicelli and ice on top of an ice cream)
      - Kheer Kharkun (dates and milk)
      - Seviyan (Vermicelli)
      - Breads
        
        Mitho lolo (sweet thick chapatti (flatbread) made from wheat flour, sugar and jaggery)
    - - Fried
        
        Koki (wheat flour flatbread)
    - - Curry
        
        Sai bhaji (vegetarian curry, lentils, spinach and other vegetables)
  - - - Kebab
        
        Chopan Kebob (lamb chops, skewered and grilled on charcoal)
        
        Seekh Kebab (beef/mutton/chicken)
        
        Shami kebab
        
        Chapli Kabab
      - Roasted
        
        Shinwari tikka (lamb)
    - - Rice dish
        
        Londei, (spiced lamb jerky cooked with rice)
        
        Ghatay Rujay (resembling risotto)
    - - Aush (hand made noodles)
    - - Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces)
      - Mantu (meat dumplings), usually served under a yogurt-based white sauce
    - - Burrani
        
        Eggplant
        
        Potato
        
        Pumpkin
      - Bonjan (eggplant cooked in oil with potatoes and tomatoes)
      - Bendei (okra cooked in oil with onions and tomatoes)
    - - Masteh (freshly made yogurt)
    - - Bolani
        
        Baked
        
        Fried
      - Tandoor
        
        Urdu
        
        Pashto
    - - Shomleh/Shlombeh (yogurt, water, mint leaves and salt)
  - - - Karachi Heleem (meat and lentils)
    - - Deep Fried
        
        Karachi Style Chicken
      - Kebab
        
        Bun Kebab
        
        Boti Kebab
        
        Kebab Roll
        
        Kache Qeema Kebab
        
        Kaleji Kebab (liver)
        
        Fry Kebab
      - Organs
        
        Kata-kat (testicles, brain, kidney, heart, liver, lungs and lamb chops in butter)
      - Shawarma or Shawurma (similar to Turkish döner kebabs)
    - - Korma
      - Mirchi ka salan (Chilli curry with spices)
      - Dahi ke chutney (yogurt curry)
    - - Rice dish
        
        Biryani
        
        Chicken
        
        Pulao
    - - Faluda (rose syrup, vermicelli, sweet basil (sabza/takmaria) seeds)
    - - Deep Fried
        
        Kachori (stuffed spicy snack)
        
        Samosa
- - - - Dried
        
        Stir-fried
        
        Banh hoi: Extremely thin rice vermicelli
        
        Pressed vermicelli noodles
        
        cold noodle dish
      - Semi-dried, semi-fresh
      - Fresh
      - Pho: larger, thicker strands of noodles
      - Bun: Rice vermicelli noodles
        
        Cold
        
        Banh hoi: Very thin noodles
        
        Rolled into spring rolls
        
        Boiled and drained
        
        Blanched
      - Mien: Clear glass noodles
        
        Soaked in hot water
        
        Added to fried or fresh spring rolls
      - Mi: Wheat flour noodles
        
        Stir-fried
      - Banh Canh:Thick noodles
        
        Soups
        
        Tapioco and rice flour noodles
      - Banh pho: flat rice noodles
        
        Stir-fried
        
        Soups
        
        rice noodle rolls
        
        Deep-fried
        
        Banh pho gao lut: brown rice noodles(wholegrain rice)
      - Banh da do: Red noodles
      - Banh hoi: Very thin noodles
    - - Bun Cha: Pork meatball and rice noodle
      - Roast duck: Vietnamese "Peking" duck
      - Meat rolled in pepper leaf
      - Marinated and cut into cubes
      - Cha lua: Vietnamese sausage
      - Vietnamese meatballs
        
        Nem nuong: skewers
        
        Nem nguoi: stuffed with vermicelli
      - Grilled meat with lemongrass
      - Brawn: Cold cut
      - Sour-fermented
      - sautéed meat
      - Meat floss
    - - Bahn mi: Vietnamese baguette
      - Banh mi op la: Vietnamese-style fried egg sandwich
      - Banh pate chaud: French-inspired meat filled pastry
    - - Chaos ( Congees)
        
        Chao long: Rice porridge with meat
        
        Chao tom: Shrimp mousse
      - Noodle Soups
        
        Pho bo/ Pho Gha: hot broth with wide rice noodles
        
        Bun bo hue: classic, bun spicy noodle soup
        
        Hu tieu:
        
        Mi: yellow egg flour noodles
        
        Mien: Clear glass noodles
        
        Bun rieu: Rice vermicelli soup
        
        Bun Rieu: Tomato broth soup with shrimp or crab paste & rice vermicelli
      - Soups
        
        Hot and sour soup
        
        Bird's nest soup
      - Stews
        
        Bho kho: Beef and vegetable stew
        
        Thit kho tau: pork and eggs braised in coconut milk
      - Fire Pot: Vietnamese Hot pot
    - - Noodle roll
        
        Banh cuon: Steamed rice flour rolls
      - Bi cuon: Rice paper rolls
        
        Goi cuon: Vietnamese fresh rolls/ summer rolls/ salad rolls , with dry rice paper and vermicelli
        
        Pho cuon:" Pho roll" with moist, fresh rice paper
      - Cha gio/ Nem ran: Fried Vietnamese spring rolls
      - Bo bia: Roll wrapped in thin paper-like pancake made from wheat flour
    - - Cha Ca: Pan-fried fish fillets with turmeric served on top of rice vermicelli
      - Use of a lot of fresh water fish
        
        Prawns
        
        Squiid
        
        Crab
        
        Shrimp
        
        Fritters
        
        paste/ cake
        
        Patties
        
        Clams
        
        Lobster
      - Ca kho to: Caramelized fish in clay pot
      - Ca cuon ho: Fish roll
      - Fermented fish or shrimp
    - - Nuoc mam: Fish sauce
      - Tuong: fermented soy beans
      - Soy sauce
      - Mam tom: Shrimp paste
      - Hoisin sauce
      - Hot chili sauce
      - Peanut sauce
    - - Fried rice
      - Boiled in stock
      - Sticky rice
        
        Sticky rice wrapped in banana leaf
        
        Sticky rice with coconut milk
      - rice cracker
      - rice dumplings
      - parcel of rice wrapped in a leaf
      - Young rice roasted and wrapped in lotus leaves
      - Rice sandwiches
      - Broken rice
      - Rice cake
    - - Vietnamese papaya salad
      - Lotus stem salad
      - Water spinach salad
      - Duck feet salad
      - Tofu salad
      - Rice paddy eel salad
      - Jellyfish salad
      - Chicken and cabbage salad
      - Young jackfruit salad
    - - Beef brisket curry
      - Oxtail curry
      - Coconut curry sauce
      - Curry with steamed rice
      - Curry with noodles
    - - Pickled
      - fresh
      - sauteed
      - boiled
      - pan fried
      - Raw
        
        rau song/ rau ghem: sliced vegetables
    - - Pudding made form beans and sticky rice
        
        Soya bean pudding
      - Banh flan
      - Chuoi chien: Deep-fried banana
      - Sua chua: local variant of yoghurt made with condensed milk
      - Cake
        
        Banh da lon: Steamed layer cake
        
        Rau cau: Gelatin dessert cake
        
        Banh bo: Sponge cake
        
        Mooncake
        
        Taro cake
        
        Sweet cassava cake
      - Fruits preserves
      - Candied fruits
      - Rice desserts
        
        boiled rice balls
        
        Ruou nep: dessert made from black glutinous rice
        
        Rice and mung beans stuffing wrapped in pandan leaves
      - Candy
        
        chewy candy
        
        Coconut candy
      - Doughnuts
        
        You tiao: long deep-fried batter
        
        Hollow doughnuts
  - - - Deep fried
      - Stuffed
- - - - Irish stew
      - Hamburgers with beetroot
      - Steak
    - - Pies
        
        Meat Pie
        
        Sheperd's pie
        
        Emu
        
        Green chicken curry pie
        
        Seafood
        
        Scallops
        
        Vegetarian
      - Breads
        
        Damper (traditional Australian soda bread)
        
        Fairy bread (white bread coated with colored sprinkles)
      - Rolls
        
        Sausage rolls
        
        Cheese and bacon rolls
    - - Dough-based
        
        Cake
        
        Lamingtons (sponge cake was first dipped in chocolate icing and rolled in desiccated coconut)
        
        Pavlova
        
        Banana bread
        
        Tarts
        
        Neenish tart
        
        Biscuits
        
        Tim Tams (chocolate cookies)
        
        Anzac biscuits
        
        Weetbix (wheat biscuits)
        
        Pumpkin Scones
        
        Pastries
        
        Vanilla Slice
      - Ice cream
        
        Smoked Ice cream
    - - Vegemite ( salty paste produced from yeast extract, served on toast)
    - - Pork
      - Beef
      - Kangaroo
      - Surf & Turf
      - Prawns
    - - Deep Fried
        
        Chiko roll (spring roll like)
    - - Deep Fried
        
        Fish & Chips
        
        Crab sticks
      - Oyster related
        
        Oyster bisque
        
        Oysters in herb butter with curry
        
        Oyster Calvados
        
        Oysters with fresh mushrooms and cream
        
        Fried Oysters
        
        Oysters Czarina with black caviar
        
        Oysters à là Bretonne
        
        Oysters with seafood, lightly grilled with wine
        
        Oysters Supremo poached in sauterne topped with bacon and cheese
      - Barramundi
    - - Pikelets (Australian pancakes)
    - - Fried potato cake
  - - - Vegetables
        
        Saltbush
        
        Warrigal Greens
        
        Bush cucumber
        
        Kutjera
        
        Bush tomato
        
        Samphire
        
        Bush potato
        
        Pencil Yam (native bean)
        
        Large Pigweed
        
        Wombat berry
      - Fruits/ Berries
        
        Finger Lime
        
        Davidson Plum (Davidsonia)
        
        Quadong
        
        Burdekin plums
        
        Brush cherries
        
        Cedar Bay cherries
        
        Desert lime
        
        Illawarra plum
        
        Kakadu plums
        
        Marsdenia (Bush Banana)
        
        Molucca raspberries
        
        Muntries
        
        Passion berries
        
        Passion berries
        
        Kutjera (Dessert raisins)
        
        Emu Apple
        
        Kakadu Lime
        
        Cluster Fig
        
        Wongi
        
        Blue Tongue (Melastoma affine)
        
        Tanjong (Melastoma affine)
        
        Lady Apple (Syzygium suborbiculare)
      - Nuts/Seeds
        
        Wattleseed
        
        Macadamia nuts
        
        Bunya Nut
        
        Atherton Almond
        
        Bush Nut
        
        Peanut Tree
        
        Golden Rods
        
        Coast Wattle
      - Meat
        
        Kangaroo
        
        Wallaby
        
        Emu
        
        Crocodile
      - Spices/Herbs
        
        Lemon myrtle
        
        Native thyme
        
        Mountain pepper
        
        Native Ginger
        
        River mint
        
        Sea parsley
        
        Tasmanian Blue Gum
        
        Blue-leaved Mallee (Eucalyptus flavour)
        
        Lemon Ironbark
        
        Styrian horseradish
        
        Anethole
    - - Western Australia
        
        Black earthy truffels (2nd largest producer in the world)
        
        Fresh Lobster
        
        Freshwater Marron
        
        Chia Seeds
      - Queensland
        
        Tropical fruits
        
        Mango
        
        Lychee
        
        Rambutan
        
        Papaya
        
        Banana
        
        Sweet Pineapple
        
        Lime
        
        Pumelo
        
        Jackfruit
        
        Passion Fruit
        
        Pitaya
        
        Star Apple
        
        Vanilla
        
        Seafood
        
        Barramundi
        
        Coral Trout
        
        Banana Prawns
        
        Tiger Prawns
        
        Endeavour Prawns
        
        Moreton Bay Bugs
        
        Mudcrab
        
        Threafin
        
        Saddle-tail Snapper
        
        Mackerel
        
        Mangrove Jack
      - Northern Territory
        
        Crocodile
        
        Kangaroo
        
        Barramundi
        
        Quandong
      - New South Wales
        
        Wines (The Hunter Valley)
      - Australian Capital Territory
        
        Smoked Salmon
        
        Olive Oil
        
        Nuts
        
        Sauces
        
        Hams
        
        Craft Beer
        
        Roasted Coffee
        
        Organic Produce
      - Victoria
        
        Apples
        
        Cider
        
        Cider Vinegar
      - Southern Australia
        
        Meat
        
        Wheat
        
        Organic Honey
        
        70% of Australia's Seafood
        
        Hand-fed Angus Beef
        
        Ash rolled cheese
        
        Rock lobster
        
        King Oyster
  - - - Chinese
      - Japanese
      - French
      - African
      - Greek
      - Lebanese
      - British
      - Thai
    - - Has become a part of the Australian culture (can be classed as one of the key developments of Modern Australian Cuisine)
- - - - Pisang Goreng (Banana Fritters)
      - Lapis Legit (Spiced Layered Cake)
      - Serabi (Coconut Milk Pancake with Assorted Toppings)
    - - Ayam Goreng Kremes (Deep-Fried Spiced Chicken)
      - Iga Penyet (Fried Beef Spare Ribs with Sambal)
      - Sate (Roasted Skewered Meat)
    - - Sayur Lodeh (Mixed Vegetables in Coconut Milk Stew)
      - Sayur Asem (Clear Soup with Assorted Vegetables)
    - - Ketoprak (Assorted Vegetables and Noodles with Peanut Sauce)
    - - Sop Buntut (Ox-Tail Served in Clear Soup)
    - - Rendang (Beef Stewed in Coconut Milk and Chili Gravy)
      - Lontong Sayur (Rice Cake with Egg, Tofu and Vegetables in Coconut Curry)
    - - Panggang (Batak Style Roasted Pork with Sambal)
    - - Pepes (Fish Cooked Inside Banana Leaf)
      - Pempek (Fried Fishcake with Sweet, Sour and Spicy Sauce)
      - Ikan Bakar (Charcoal Grilled Spiced Fish/Seafood)
    - - Mie Goreng (Fried Noodles with Eggs, Assorted Vegetables and Meat)
      - Mie Ayam (Noodle Dish with Shredded Chicken)
    - - Nasi Padang (Rice with A Variety of Dishes Cooked in Coconut Milk and Chili)
      - Nasi Goreng (Stir-Fried Rice with Eggs, Meat and Assorted Vegetables)
      - Nasi Tim (Steamed Rice with Chicken and Mushroom)
  - - - Kerak Telor (Omelette with Rice, Spices and Coconut Granules)
    - - Lumpia Semarang (Semarang Style Spring Roll)
    - - Rica-Rica (Meat, Chicken or Fish in Spicy Sauce)
      - Ayam Taliwang (Roasted Chicken with Spices)
      - Ayam Betutu (Slow-Roasted Poultry with Spicy Seasoning)
      - Sate Lilit (Roasted Skewered Meat)
    - - Soto (Chicken or Beef Yellow Soup)
    - - Sambal (Assorted Chili Sauce)
      - Saus Kacang (Peanut Sauce)
      - Kecap Manis (Sweet Soy Sauce)
    - - Rujak (Vegetables with Spicy Peanut Sauce)
    - - Rawon (Beef Stew)
      - Laksa Banjar (Spicy Noodles Served in Yellow Curry)
    - - Babi Guling (Balinese-Style Roast Pork)
    - - Siomay (Fishcake and Dumplings with Peanut Sauce)
      - Woku (Seafood in Spicy Sauce)
      - Pecel Lele (Fried Catfish with Sambal)
    - - Kwetiau Goreng (Stir Fried Flat Noodles)
      - Bakso (Noodle Soup with Beef Meatballs)
      - Bakwan Malang (Meatball Noodle Soup with Fried Wontons)
    - - Nasi Campur (Mixed Rice with Assorted Vegetables and Meat)
      - Nasi Uduk (Steamed Rice Cooked with Coconut Milk with Vegetables and Meat)
      - Tumpeng (Rice Surrounded with Assorted Dishes)