Side, Snack, Appetizer

Achcharu

Sri lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. the cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. as a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape sri lankan cuisine. influences from indian (particularly south indian), indonesian and dutch cuisines are most evident with sri lankan cuisine sharing close ties to other neighbouring south and southeast asian cuisines.sri lanka was historically famous for its cinnamon. the true cinnamon tree, or cinnamomum verum used to be botanically named cinnamomum zeylanicum to reflect its sri lankan origins. this is a widely utilized spice in sri lanka, and has a more delicate, sweet taste in comparison to cinnamomum cassia which is more common in some other south asian cuisines. contrasting the local cuisine with those of neighbouring regions, sri lankan cuisine is characterized by unique spice blends with heavy use of sri lankan cinnamon and black pepper, as well as by the use of ingredients such as maldive fish, goraka (garcinia cambogia), pandan leaf, lemongrass, and jaggery made from the kithul palm syrup. sri lanka is also a consumer of many varieties of red rice, some of which are considered heirloom rices in the country. tea is also an important beverage throughout the country, and sri lanka is known for producing some of the world's finest tea.

Breakfast

Adai

Dosa may refer to:

Side, Snack, Appetizer

Adai

Dosa may refer to:

Dessert, Sweet

Adhirasam

Adhirasam (tamil: அதிரசம்), kajjaya in kannada, ariselu in telugu, anarsa in marathi, sirsa in chhattisgarhi or arisa pitha in odia) is a type of indian sweet from tamil cuisine, karnataka cuisine, telugu cuisine , chhattisgarhi cuisine, marathi cuisine and odia cuisine. the doughnut-like pastry has a long history of popularity in kannada, telugu, maharashtra, chhattisgarh, odisha, and tamil civilization. they are similar in shape to vadai, but are not savoury and are eaten as a dessert. adhirasam is a popular as an offering to the relatives during deepavali festival, both at home and in temples in tamil nadu and karnataka.

Side, Snack, Appetizer

Aggala

Aggala (sinhala: අග්ගලා) are a traditional sri lankan sweet. they are essentially sweet roasted rice balls, made from rice, coconut, jaggery or treacle and pepper.traditionally sun-dried boiled rice is ground into a powder (alternatively rice flour can be used) and mixed with fresh shredded or desiccated coconut, shaved jaggery (which can be substituted with kithul treacle or sugar), pepper and water until it forms a thick paste. the mixture is then rolled into small balls, and coated with rice powder/flour. other recipes include the addition of cinnamon into the mixture and coating the balls with roasted sesame seeds. they are eaten as snacks.

Dessert, Sweet

Aggala

Aggala (sinhala: අග්ගලා) are a traditional sri lankan sweet. they are essentially sweet roasted rice balls, made from rice, coconut, jaggery or treacle and pepper.traditionally sun-dried boiled rice is ground into a powder (alternatively rice flour can be used) and mixed with fresh shredded or desiccated coconut, shaved jaggery (which can be substituted with kithul treacle or sugar), pepper and water until it forms a thick paste. the mixture is then rolled into small balls, and coated with rice powder/flour. other recipes include the addition of cinnamon into the mixture and coating the balls with roasted sesame seeds. they are eaten as snacks.

Side, Snack, Appetizer

Ala thel dala

Spicy stir fried potatoes

Dessert, Sweet

Aluwa

Aluwa (sinhala: අළුවා) is a sri lankan sweet. it is made from roasted rice flour or potatoes with boiled treacle, cashew nuts and cardamom and is served in a flat cookie-like form. aluwa is traditionally served in diamond or square shapes by using a wooden mould.

Main

Ambarella curry

Amberella fruit curry

Main

Ambul thiyal

Sour tamarind fish curry

Main

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Breakfast

Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

Drink

Arrack

Palm tree alcohol made from fermented coconut flowers

Dessert, Sweet

Asmi

Deep-fried rice noodle sweets made with rice flour, coconut milk and cinnamon, and topped with treacle

Dessert, Sweet

Athirasa

Athirasam tamil old name amutharasam or athiraha ((sinhala: අතිරස) means extremely tasty) is a sweet in sri lankan cuisine. it is a sweet-cake of jaggery and rice flour made into a paste flattened into circles and fried. athirasa is also famous in india for diwali. athirasa is served on festive occasions along with other sweets such as kavum, kokis, and aluwa.

Main

Babath

Offal, tripe, curried, deep-fried, mixed with rice, with pittu

Dessert, Sweet

Basbousa

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Side, Snack, Appetizer

Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, india accounted for 65% of the international trade in basmati rice, while pakistan accounted for the remaining 35%. many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of india and pakistan.according to the indian government agency apeda, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

Main

Beetroot curry

The beetroot is the taproot portion of a beet plant, usually known in north america as beets while the vegetable is referred to as beetroot in british english, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. it is one of several cultivated varieties of beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as b. vulgaris subsp. vulgaris conditiva group.other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. three subspecies are typically recognized.

Dessert, Sweet

Bibikkan

Bibikkan (sinhala: බිබික්කන්) is a traditional sri lankan coconut cake. it is a dark moist cake made of shredded coconut, jaggery (from the sap of the toddy palm) and semolina combined with a mixture of spices. bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including christmas, new year's eve, sinhala and tamil new year.

Main

Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

Main

Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili, boomla, lote, loitta or লইট্যা or লোটে is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

Main

Bonchi

Green bean curry

Dessert, Sweet

Boondi laddu

Fried balls of sweetened gram flour

Main

Brinjal curry

Eggplant curry

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Drink

Ceylon black tea

Ceylon tea is both the brand of tea which is produced in sri lanka and a historic term describing tea from that land. ceylon tea has been described as not only a geographical descriptor but also a pillar of sri lankan culture, heritage and identity. the sri lanka tea board is the legal proprietor of the lion logo of ceylon tea. in 2019, sri lanka was the fourth largest tea producer and the third largest tea exporter in the world. the lion logo has been registered in 98 countries as of 2016. ceylon tea increasingly faces rising production costs, mainly due to increasing wages, fuel prices, and utility costs.

Drink

Ceylon coffee

Coffee production in sri lanka peaked in 1870, with over 111,400 hectares (275,000 acres) being cultivated. the dutch had experimented with coffee cultivation in the 18th century, but it was not successful until the british began large scale commercial production following the colebrooke–cameron commission reforms of 1833. by 1860, the country was amongst the major coffee-producing nations in the world. although coffee production remains a source of revenue, it is no longer a main economic sector. in 2014, the country ranked 43rd of largest coffee producers in the world.

Drink

Ceylon green tea

Ceylon tea is both the brand of tea which is produced in sri lanka and a historic term describing tea from that land. ceylon tea has been described as not only a geographical descriptor but also a pillar of sri lankan culture, heritage and identity. the sri lanka tea board is the legal proprietor of the lion logo of ceylon tea. in 2019, sri lanka was the fourth largest tea producer and the third largest tea exporter in the world. the lion logo has been registered in 98 countries as of 2016. ceylon tea increasingly faces rising production costs, mainly due to increasing wages, fuel prices, and utility costs.

Drink

Ceylon tea

Ceylon tea is both the brand of tea which is produced in sri lanka and a historic term describing tea from that land. ceylon tea has been described as not only a geographical descriptor but also a pillar of sri lankan culture, heritage and identity. the sri lanka tea board is the legal proprietor of the lion logo of ceylon tea. in 2019, sri lanka was the fourth largest tea producer and the third largest tea exporter in the world. the lion logo has been registered in 98 countries as of 2016. ceylon tea increasingly faces rising production costs, mainly due to increasing wages, fuel prices, and utility costs.

Drink

Ceylon white tea

Ceylon tea is both the brand of tea which is produced in sri lanka and a historic term describing tea from that land. ceylon tea has been described as not only a geographical descriptor but also a pillar of sri lankan culture, heritage and identity. the sri lanka tea board is the legal proprietor of the lion logo of ceylon tea. in 2019, sri lanka was the fourth largest tea producer and the third largest tea exporter in the world. the lion logo has been registered in 98 countries as of 2016. ceylon tea increasingly faces rising production costs, mainly due to increasing wages, fuel prices, and utility costs.

Side, Snack, Appetizer

Chaat

Chaat, or chāt (iast: cāṭ) (lit. 'lick, tasting, delicacy') is a family of savoury snacks that originated in india, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across south asia in india, pakistan, nepal and bangladesh. with its origins in uttar pradesh, india, chaat has become immensely popular in the rest of south asia and the caribbean.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Main

Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Chicken fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

Chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

Main

Chitranna

Chitranna (kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in south india. it is prepared by mixing cooked rice with a special seasoning called oggarane or gojju. characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. added turmeric powder gives chitranna its yellow color. garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. the dish is especially popular in the south indian state of karnataka, where it has become a part of the daily diet.

Dessert, Sweet

Chocolate biscuit pudding

Chocolate biscuit pudding, commonly abbreviated as cbp, is a sri lankan dessert. chocolate biscuit pudding is made up of alternating layers of milk-dipped marie biscuits and chocolate pudding or icing. these layers can be seen clearly when cutting through the dish, which should always be served cold. the pudding is often garnished with roasted or chopped nuts, usually cashewnuts.

Dessert, Sweet

Chocolate cake

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Dessert, Sweet

Chocolate mousse cake

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Side, Snack, Appetizer

Chocolate sauce

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

Side, Snack, Appetizer

Chocolate syrup

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Dessert, Sweet

Christmas cake

Christmas cake is a type of cake, often fruitcake, served at christmas time in many countries.

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Side, Snack, Appetizer

Coconut chutney

Coconut chutney is a south indian chutney, a side-dish or a condiment, common in the indian subcontinent. the condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. coconut chutney is made with both red chillies or green chillies. it is served with dosas, idli, bajji, bonda, and vada. in karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.

Main

Corn soup

Corn soup is a soup made of corn, typically sweetcorn. initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. additional ingredients vary by region, and may include eggs.

Main

Crab curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Crayfish

Crayfish are freshwater crustaceans resembling small lobsters (to which they are related). in some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, baybugs or yabbies. taxonomically, they are members of the superfamilies astacoidea and parastacoidea. they breathe through feather-like gills. some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. most crayfish cannot tolerate polluted water, although some species, such as procambarus clarkii, are hardier. crayfish feed on animals and plants, either living or decomposing, and detritus.the term "crayfish" is applied to saltwater species in some countries.

Dessert, Sweet

Curd and treacle

Buffalo milk curd with sweet treacle

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Breakfast

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Curry rice

Hainanese curry rice is a singaporean dish consisting of steamed white rice smothered in a mess of curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork). it originates in singaporean cuisine and is not thought of as part of the cuisine of hainan, china.

Side, Snack, Appetizer

Dal

In indian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. india is the largest producer of pulses in the world. the term is also used for various soups prepared from these pulses. these pulses are among the most important staple foods in south asian countries, and form an important part of the cuisines of the indian subcontinent.

Main

Dallo curry

Squid curry

Side, Snack, Appetizer

Deep fried jackfruit seeds

Main

Devilled kidneys

Devilled kidneys is a victorian british breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". it has since become more frequently used as a supper-time dish.

Main

Dhal curry

Lentil curry

Dessert, Sweet

Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in southeast asia and the indian subcontinent. originating from the culinary traditions of indonesia, it is also popular in malaysia, singapore, brunei, the philippines, south india, sri lanka, thailand, and burma, where it is called mont kalama. it is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.

Side, Snack, Appetizer

Dosa

Dosa may refer to:

Main

Egg fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Side, Snack, Appetizer

Elawalu roti

Vegetable roti, pan-fried folded flatbread filled with a spicy vegetable mixture

Dessert, Sweet

Falooda

A falooda is a mughlai indian version of a cold dessert made with noodles. it has origins in the persian dish faloodeh, variants of which are found across west, central, and south asia. traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. the vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Drink

Falooda

A falooda is a mughlai indian version of a cold dessert made with noodles. it has origins in the persian dish faloodeh, variants of which are found across west, central, and south asia. traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. the vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Main

Fish curry

Fish cooked in a sauce or gravy with spices

Side, Snack, Appetizer

Fish sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234  it is used as a staple seasoning in east asian cuisine and southeast asian cuisine, particularly myanmar, cambodia, china, indonesia, laos, malaysia, philippines, taiwan, thailand, and vietnam. some garum-related fish sauces have been used in the west since the roman times. due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. the umami flavor in fish sauce is due to its glutamate content.fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. soy sauce is regarded by some in the west as a vegetarian alternative to fish sauce though they are very different in flavor.: 234 

Main

Folaa

Mixed rice with spices, fried onions, raisins, spices, pandan leaf and kanamadhu (sea almonds)

Main

Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Drink

Fruit juice

Many kinds

Main

Ghee rice

Rice with ghee, spices, raisins, nuts

Drink

Ginger beer

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. ginger ales are not brewed. ginger beer's origins date from the colonial spice trade with the orient and the sugar-producing islands of the caribbean. it was popular in britain and its colonies from the 18th century. other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. few brewers have maintained an alcoholic product.ginger beer is still produced at home using a symbiotic colony of yeast and a lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.

Main

Gotu kola sambol

Pennywort (vallarai keerai) greens salad

Side, Snack, Appetizer

Green salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Dessert, Sweet

Gulab jamun

Gulab jamun (also spelled gulaab jamun) lit. "rose water berry" or "rose berry" is a sweet confectionary or dessert, originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal, the maldives (where it is known as gulab ki janu), and bangladesh, as well as myanmar. it is the national dessert of pakistan. it is also common in nations with substantial populations of people with south asian heritage, such as mauritius, fiji, gulf states, the malay peninsula, great britain, south africa, and the caribbean countries of jamaica, trinidad and tobago, guyana, and suriname. it is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. modern recipes call for dried or powdered milk instead of khoya. it is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Dessert, Sweet

Halapa

Sweet coconut and millet flour paste steamed in banana leaves

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Main

Hot butter cuttlefish

A hot brown sandwich (sometimes known as a louisville hot brown or kentucky hot brown) is an american hot sandwich originally created at the brown hotel in louisville, kentucky, by fred k. schmidt in 1926. it is a variation of traditional welsh rarebit and was one of two signature sandwiches created by chefs at the brown hotel shortly after its founding in 1923. it was created to serve as an alternative to ham and egg late-night dinners.

Side, Snack, Appetizer

Hot cross bun

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on good friday in the united kingdom, ireland, australia, new zealand, south africa, canada, india, pakistan and the united states. they are available all year round in some places, including the uk.the bun marks the end of the christian season of lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the cross.

Main

Hyderabadi biryani

Hyderabadi biryani, also known as hyderabadi dum biryani, is a style of biryani from hyderabad, india made with basmati rice and meat (mostly chicken). originating in the kitchens of the nizam of hyderabad, it combines elements of hyderabadi and mughlai cuisines. hyderabad biryani is a key dish in hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of hyderabad.

Drink

Iced coffee

Iced coffee is a coffee beverage served cold. it may be prepared either by brewing coffee normally (i.e. carafe, french press, etc.) and then serving it over ice or in cold milk, or by brewing the coffee cold. in hot brewing, sweeteners and flavoring may be added before cooling, as they dissolve faster. iced coffee can also be sweetened with pre-dissolved sugar in water. pre-packaged iced coffee is available as a grocery item in several countries, though without ice. iced coffee is also regularly available in most coffee shops. iced coffee is generally brewed at a higher strength than normal coffee, since it is diluted by the melting ice.

Breakfast

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Side, Snack, Appetizer

Isso thel dhala

Spicy stir fried prawns

Side, Snack, Appetizer

Isso wade

Prawn fritters

Main

Jaffna crab curry

Main

Jaffna curry

Curry made with crab, chicken, prawns, goat, seafood

Side, Snack, Appetizer

Jaffna curry powder

Spice mix used to make jaffna curry

Main

Jaffna kool

Spicy steafood soup that is similar to bouillabaisse

Dessert, Sweet

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the indian subcontinent, southeast asia, and africa. it is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. it contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. jaggery is very similar to muscovado, an important sweetener in portuguese and british cuisine. the kenyan sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. to keep it crisp and to prevent it from getting soggy, commercially made jalebi has rangkat (which is sodium dithionite and also called hydro) added to the jalebi batter recipe

Side, Snack, Appetizer

Kadala thel dala

Spicy stir fried chickpeas

Breakfast

Kadala thel dala

Spicy stir fried chickpeas

Drink

Kahata

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Main

Kaju maluwa

Cashew curry

Dessert, Sweet

Kalu dodol

Sticky fudge-like sweet made with rice flour, coconut milk and kithul treacle

Main

Kangkong stir fry

Ipomoea aquatica, most widely known as kangkong (also spelled kangkung) or water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. i. aquatica is generally believed to have been first domesticated in southeast asia. it is widely cultivated in southeast asia, east asia, and south asia. it grows abundantly near waterways and requires little to no care.

Side, Snack, Appetizer

Katta sambol

Chili paste, made with red chili peppers, umbalakada chips (maldives fish), onion, lime juice, salt, used with hoppers (crepes), tuna curry

Breakfast

Kenda

Porridge made with rice, finger millet, cassava, coconut milk, greens