Main

Aloo baingan matar ki sabji

Curry with potatoes, eggplant and green peas, serve with rice, roti flatbread and raita

Side, Snack, Appetizer

Avakaya

Avakaya (also known as mango pickle) is a variety of indian pickle popular in south india with its origin in delta districts of andhra pradesh. the main ingredients are mangoes, āvapiṇḍi (powdered mustard seeds) and a combination of other spices used for pickling. south indians are known to have a deep attachment to these spicy pickles. a wide variety of pickles are available in these regions, using mango as their prime ingredient. besides being made at home, the pickles are available commercially and are exported to the united states, europe, japan and many other countries.

Side, Snack, Appetizer

Babakau

Fried bread

Breakfast

Babakau

Fried bread

Dessert, Sweet

Banana cake

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. it can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. steamed banana cake is found in chinese, indonesian and vietnamese cuisine. in the philippines, the term "banana cake" refers to banana bread introduced during the american colonial period of the philippines.

Side, Snack, Appetizer

Bara

Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).

Dessert, Sweet

Barfi

Barfi, barfee, borfi or burfi is a dense milk-based sweet from the indian subcontinent. the name comes from the hindustani (originally persian) word barf, which means snow. common types of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). milk powder and sugar are the main ingredients of barfi. the ingredients are cooked in a vessel until the mixture solidifies. the mixture is then transferred to a shallow pan and cooled. finally, it is cut into squares, diamonds, or circular shapes and served. in addition to nuts, barfi is often flavoured with fruits such as mango or coconut and spices such as cardamom or rose water. it comes in various colours and textures. barfi is sometimes coated with a thin layer of edible metallic leaf known as vark. it is served at both informal and formal events.

Main

Baseisei

Taro leaf salad, made with taro leaves, coconut cream, lemon juice, green onions, chili peppers, tuna

Dessert, Sweet

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

Breakfast

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

Drink

Booth's gin

Booth's gin was a well-known and widely consumed make of london dry gin, founded by a lincolnshire branch of the ancient booth family in about 1740.booth's gin was most famously sold in distinctive hexagonal glass bottles. its paper labelling alluded to the red lion distillery in clerkenwell where the drink was originally produced, and to the heraldic crest of the booth family. known as the "gentleman's gin", reputedly it was a favourite of both queen elizabeth ii, and the queen mother. english novelist and critic sir kingsley amis (1922–1995) favoured booth's as a mixer for pink gin.the brand, owned by diageo spirits, ceased production in 2017. in november 2018, the brand was sold to the sazerac company.

Drink

Bounty rum

Side, Snack, Appetizer

Breadfruit fritters

Dessert, Sweet

Cassava cake

Cassava cake is a traditional filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. it is a very popular dish in the philippines, where it is commonly eaten for merienda. it is also served during gatherings and special occasions.

Side, Snack, Appetizer

Cassava chips

Cassava cake is a traditional filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. it is a very popular dish in the philippines, where it is commonly eaten for merienda. it is also served during gatherings and special occasions.

Side, Snack, Appetizer

Cassava fritters

Main

Cauliflower and canned salmon

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

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.

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

The coconut tree (cocos nucifera) is a member of the palm tree family (arecaceae) and the only living species of the genus cocos. the term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. the name comes from the old portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. they are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. the coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. the inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice. mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. the hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration. the coconut has cultural and religious significance in certain societies, particularly in the western pacific austronesian cultures where it features in their mythologies, songs, and oral traditions. it also had ceremonial importance in pre-colonial animistic religions. it has also acquired religious significance in south asian cultures, where it is used in hindu rituals. it forms the basis of wedding and worship rituals in hinduism. it also plays a central role in the coconut religion of vietnam. the falling of their mature fruit has led to preoccupation with death by coconut.coconuts were first domesticated by the austronesian peoples in island southeast asia and were spread during the neolithic via their seaborne migrations as far east as the pacific islands, and as far west as madagascar and the comoros. they played a critical role in the long sea voyages of austronesians by providing a portable source of food and water, as well as providing building materials for austronesian outrigger boats. coconuts were also later spread in historic times along the coasts of the indian and atlantic oceans by south asian, arab, and european sailors. based on these separate introductions, coconut populations can still be divided into pacific coconuts and indo-atlantic coconuts, respectively. coconuts were introduced by europeans to the americas only during the colonial era in the columbian exchange, but there is evidence of a possible pre-columbian introduction of pacific coconuts to panama by austronesian sailors. the evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in asia, south america, or on pacific islands. trees grow up to 30 metres (100 feet) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. plants are intolerant of cold weather and prefer copious precipitation, as well as full sunlight. many insect pests and diseases affect the species and are a nuisance for commercial production. about 75% of the world's supply of coconuts is produced by indonesia, philippines, and india. the coconut tree is the official state tree of kerala, india.

Breakfast

Coconut bread

Fijian coconut bread

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

Coconut crab

The coconut crab (birgus latro) is a species of terrestrial hermit crab, also known as the robber crab or palm thief. it is the largest terrestrial arthropod in the world, with a weight of up to 4.1 kg (9 lb). it can grow to up to 1 m (3 ft 3 in) in width from the tip of one leg to the tip of another. it is found on islands across the indian ocean, and parts of the pacific ocean as far east as the gambier islands and pitcairn islands, similar to the distribution of the coconut palm; it has been extirpated from most areas with a significant human population, including mainland australia and madagascar. coconut crabs also live off the coast of africa near zanzibar. the coconut crab is the only species of the genus birgus, and is related to the other terrestrial hermit crabs of the genus coenobita. it shows a number of adaptations to life on land. juvenile coconut crabs use empty gastropod shells for protection like other hermit crabs, but the adults develop a tough exoskeleton on their abdomens and stop carrying a shell. coconut crabs have organs known as branchiostegal lungs, which they use for breathing instead of their vestigial gills. after the juvenile stage, they will drown if immersed in water for too long. they have an acute sense of smell which they use to find potential food sources, and which has developed convergently with that of insects. adult coconut crabs feed primarily on fleshy fruits, nuts, seeds, and the pith of fallen trees, but they will eat carrion and other organic matter opportunistically. anything left unattended on the ground is a potential source of food, which they will investigate and may carry away – thereby getting the alternative name of "robber crab." the species is popularly associated with the coconut palm, yet coconuts are not a significant part of its diet. although it lives in a burrow, the crab has been filmed climbing coconut and pandanus trees. no film shows a crab selectively picking coconut fruit, though they might dislodge ripe fruit that otherwise would fall naturally. climbing is an immediate escape route (if too far from the burrow) to avoid predation by large sea birds (when young) or by humans, or cannibalism (at any age) by bigger, older crabs. mating occurs on dry land, but the females return to the edge of the sea to release their fertilized eggs, and then retreat back up the beach. the larvae that hatch are planktonic for 3–4 weeks, before settling to the sea floor, entering a gastropod shell and returning to dry land. sexual maturity is reached after about 5 years, and the total lifespan may be over 60 years. in the 3–4 weeks that the larvae remain at sea, their chances of reaching another suitable location is enhanced if a floating life support system avails itself to them. examples of the systems that provide such opportunities include floating logs and rafts of marine or terrestrial vegetation. similarly, floating coconuts can be a very significant part of the crab's dispersal options. fossils of this crab date back to the miocene.

Dessert, Sweet

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional filipino baked young coconut (malauhog) custard pie. it is considered a specialty in the city of los baños, laguna located on the island of luzon.buko pie is made with young coconuts (buko in tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. there are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, special type of coconut that is thick and sticky.the pie was originally a delicacy only available in the philippines, but blast freezing technology has allowed buko pie-makers the ability to export. as it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the philippines. buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are used. buko pie is different from the american coconut cream pie, as it is and has neither cream in the coconut custard filling nor meringue swirls on top of the baked coconut custard.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

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.

Dessert, Sweet

Custard pie

A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. in north america, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. it is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust. in the united kingdom, the comical or political act of pieing is conventionally done with a "custard pie". some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. true custard is defined as a liquid thickened with eggs. due to the often large number of whole eggs in custard pie it is a very rich pie. the ancient romans were the first to understand the binding properties of eggs. during the middle ages, the first custard pies, as we know them, began to appear. initially, custards were used only as fillings for pies, pastries and tarts. both europe and asia had recipes that contained custards. the word custard is derived from ‘crustade’ which is a tart with a crust. after the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.today, custards are used as filling in pies and tarts, and as individual dishes. ideally a custard pie should be light and delicate, but still have good body. custards can be made in two ways: baked or stirred upon the stove, but most custard pie recipes call for baking. the eggs in custard mixtures, when cooked, turn from liquid to solid. if cooked over excessive heat, the eggs will curdle, which is extremely undesirable. curdling can be prevented by using lower temperatures and stirring. as such, making true custard pie is a very delicate process.

Drink

Czarina vodka

Main

Dal bhat

Dal bhat (hindi: दालभात, urdu: دال بھات, bengali: ডাল ভাত, gujarati: દાળ ભાત, marathi: डाळ भात, assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the indian subcontinent, popular in many areas of india, pakistan, bangladesh and nepal. it consists of steamed rice and a cooked lentil or other pulses stew called dal. it is a staple food in these countries. bhat or chawal means "boiled rice" in a number of indo-aryan languages. at higher elevations in nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in nepal. bhat may be supplemented with roti in nepal (rounds of unleavened bread). dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. it always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. recipes vary by season, locality, ethnic group and family. dal bhat is often served with vegetable tarkari or torkari (तरकारी in hindi, তরকারি in bengali) – a mix of available seasonal vegetables. it is also called dal bhat tarkari (दाल भात तरकारी) in nepali and bengali (ডাল ভাত তরকারি). a small portion of pickle (called achar or loncha) is sometimes included. in bengal (west bengal and bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).

Side, Snack, Appetizer

Dalo

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (), among many other names (see § names and etymology below). it is the most widely cultivated species of several plants in the family araceae that are used as vegetables for their corms, leaves, and petioles. taro corms are a food staple in african, oceanic, and south asian cultures (similar to yams), and taro is believed to have been one of the earliest cultivated plants.

Side, Snack, Appetizer

Dhal

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.

Side, Snack, Appetizer

Duruka

The unopened flower of a cane shoot with a taste that is similar to asparagus, cooked in coconut cream, curry, there are green and red varieties

Main

Egg 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.

Side, Snack, Appetizer

Fa'apapa

Fijian coconut bread

Dessert, Sweet

Fekei

Grated pulaka (taro) or breadfruit is wrapped in pulaka leaves and steamed, then mixed with or topped with sweetened coconut cream

Side, Snack, Appetizer

Fermented coconut paste

Drink

Fiji Bitter

Drink

Fiji Gold

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Breakfast

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Fish curry

Fish cooked in a sauce or gravy with spices

Main

Fish soup

Fish and coconut milk soup

Drink

Flat white

A flat white is a coffee drink consisting of espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency). it is comparable to a latte, but smaller in volume and with less microfoam, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency – allowing the espresso to dominate the flavour, while being supported by the milk.

Breakfast

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Side, Snack, Appetizer

Fruit

Avocado, bananas, coconut, jackfruit, jamun, mangoes, melons (e.g., watermelon), oranges, papaya, pineapple, passionfruit, soursop, breadfruit (uto), vudi

Dessert, Sweet

Fruit

Avocado, bananas, coconut, jackfruit, jamun, mangoes, melons (e.g., watermelon), oranges, papaya, pineapple, passionfruit, soursop, breadfruit (uto), vudi

Dessert, Sweet

Fruit lote

Dessert, Sweet

Fruit salad

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. in different forms, fruit salad can be served as an appetizer, a side salad. when served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). there are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (waldorf salad) to the sweet (ambrosia salad). another "salad" containing fruit is a jello salad, with its many variations. a fruit cocktail is well-defined in the us to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. fruit salad may also be canned (with larger pieces of fruit than a cocktail).

Main

Goat curry

Goat curry (malay: kari kambing, indonesian: kari kambing or gulai kambing) or curried goat is a curry dish prepared with goat meat, originating from the indian subcontinent and southeast asia. the dish is a staple in southeast asian cuisine, caribbean cuisine, and cuisine of the indian subcontinent. in southeast asia, the dish was brought by indian diaspora in the region, and subsequently has influenced local cuisine. this dish has spread throughout the caribbean and also the indo-caribbean diaspora in north america and europe.

Dessert, Sweet

Gujia

Gunjiya, gughara,pedakiya, karanji, kajjikayalu,somas,karjikayi is a sweet deep-fried dumpling, native to the indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. the earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. the preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. it is especially made and consumed during teej, holi and chhath in india.

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

Gulgula

Fried dough sweetened with jaggery

Dessert, Sweet

Ice cream

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Main

Ika vakalolo

Fish in coconut cream

Drink

Kava

A beverage made from the powdered roots of the kava plant, known for its sedating effects

Dessert, Sweet

Khaja

Khaja is an indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

Dessert, Sweet

Kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Main

Kokoda

Coconut milk ceviche, raw fish in coconut cream and lemon or lime juice, also made with shrimp

Side, Snack, Appetizer

Kokoda

Coconut milk ceviche, raw fish in coconut cream and lemon or lime juice, also made with shrimp

Main

Kolokasi

Stewed taro and chicken

Dessert, Sweet

Kulfi

Kulfi () is a frozen dairy dessert originating in the indian subcontinent during the mughal era in the 16th century. it is often described as "traditional indian ice cream." kulfi is a traditional sweet of the indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. it is popular in bangladesh, myanmar, nepal, sri lanka, and the middle east and part of the national cuisines of india, pakistan, and trinidad and tobago. kulfi is denser and creamier than ice cream. it comes in various flavours. traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. newer flavours include apple, orange, strawberry, peanut, and avocado. unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. thus, it is sometimes considered a distinct category of frozen dairy-based dessert. the density of kulfi causes it to melt more slowly than ice cream.

Side, Snack, Appetizer

Kumala

Serve with stews, soups, curries

Side, Snack, Appetizer

Kurkuri bhindi

Bhendi fry (alternately called okra fry, bhindi fry, bhindi masala or bharwan bhindi) is stir fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. this dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying. it can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.

Dessert, Sweet

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Main

Lairo crab curry

Side, Snack, Appetizer

Lal bhaji

Stir fried amaranth greens with onion, sprouts, garlic, spices, chili peppers

Main

Lamb curry

Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. the dish is found in different variations across all states, countries and regions of south asia and the caribbean. mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire on a clay oven. today it is cooked using pressure cookers and slow cookers after briefly sautéing all the ingredients and spices in a big wok. the steadily cooked mutton becomes more tender than normally cooked mutton. mutton curry is generally served with rice or with indian breads, such as naan or parotta. the dish can also be served with ragi, a cereal.

Dessert, Sweet

Lamington

A lamington is an australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. the thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. a common variation has a layer of cream or strawberry jam between two lamington halves.

Drink

Lassi

Lassi (pronounced [ləsːi]) is a regional name for buttermilk, the traditional dahi (yogurt)-based drink in the indian subcontinent. lassi is a blend of yogurt, water, spices and sometimes fruit. salty lassi is similar to doogh, while modern sweet lassi is like milkshakes. lassi may be infused with cannabis in the form of bhang.

Side, Snack, Appetizer

Lauki chana dal

Bottle gourd and lentil curry

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Drink

Lolo

Fresh coconut milk

Breakfast

Lolo buns

Bread buns soaked in fresh coconut milk, serve with butter, jam and tea

Side, Snack, Appetizer

Lolo buns

Bread buns soaked in fresh coconut milk, serve with butter, jam and tea

Main

Long bean and eggplant curry

Drink

Long black

A long black is a style of coffee commonly found in australia and new zealand. it is similar to an americano, but with a stronger aroma and taste.a long black is made by pouring a double-shot of espresso or ristretto over hot water. typically about 100 - 120 milliliters of water is used (3.5 - 4 ounces) but the measurement is considered to be flexible to individual taste. the smaller volume of water compared to an americano is responsible for its stronger taste. both retain the crema when brewed properly, though in the long black the crema will be more pronounced.

Main

Lovo

An earth oven feast with many dishes such as buaka (pig), doa (chicken), walu (fish), mana (lobster), moci (river shrimp), kai (freshwater mussels), and vegetables like dalo (taro root), rourou (taro leaves), lumi (seaweed) and uvi (wild yam)

Main

Mahi-mahi

The mahi-mahi () or common dolphinfish (coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. also widely called dorado (not to be confused with salminus brasiliensis, a fresh water fish) and dolphin, it is one of two members of the family coryphaenidae, the other being the pompano dolphinfish. these fish are most commonly found in the waters around the gulf of mexico, costa rica, hawaii and the indian ocean.

Dessert, Sweet

Mango pudding

Mango pudding is a very popular dessert in hong kong, where pudding is eaten as a traditional british food. there is very little variation between the regional mango pudding's preparation. the dessert is also found in singapore, malaysia, thailand, macau and is often served as dim sum in chinese restaurants. the fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin, mangoes, evaporated milk, and sugar. in addition, fresh fruit such as mango, strawberries, berries and kiwifruit, are occasionally added as garnish. served and eaten refrigerator cold, mango pudding has a rich and creamy texture. some chinese restaurants make the mango pudding in fish shape because goldfish or koi expresses good luck in chinese culture.on the other hand, factory-made mango pudding does not contain fresh mangoes and instead, consists of mango essence and either gelatin or agar.

Drink

Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Dessert, Sweet

Mithai

Mithai (sweets) are the confectionery and desserts of the indian subcontinent. thousands of dedicated shops in india, bangladesh, nepal, pakistan and sri lanka sell nothing but sweets. sugarcane has been grown in the indian subcontinent for thousands of years, and the art of refining sugar was invented there 8000 years ago (6000 bce) by the indus valley civilisation. the english word "sugar" comes from a sanskrit word sharkara for refined sugar, while the word "candy" comes from sanskrit word khaanda for the unrefined sugar – one of the simplest raw forms of sweet. over its long history, cuisines of the indian subcontinent developed a diverse array of sweets. some claim there is no other region in the world where sweets are so varied, so numerous, or so invested with meaning as the indian subcontinent.in the diverse languages of the indian subcontinent, sweets are called by numerous names, one common name being mithai (मिठाई, মিঠাই, مٹھائی). they include sugar, and a vast array of ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits. some sweets such as kheer and barfi are cooked, varieties like mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. the composition and recipes of the sweets and other ingredients vary by region. mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the indian subcontinent. on south asian festivals – such as holi, diwali, and raksha bandhan – sweets are homemade or purchased, then shared. many social gatherings, wedding ceremonies and religious festivals often include a social celebration of food, and the flavors of sweets are an essential element of such a celebration.

Side, Snack, Appetizer

Miti

Hot and sour coconut condiment, made with coconut cream, chili peppers, lemon juice, onions and salt, used with seafood, salad, taro, ulu (breadfruit)

Main

Mud crab curry

Side, Snack, Appetizer

Murukku

Murukku (malayalam - മുറുക്ക്, tamil - முறுக்கு) is a savoury, crunchy snack originating from the indian subcontinent. the name murukku derives from the malayalam/tamil word for "twisted", which refers to its shape. in india, murukku is especially popular in the states of andhra pradesh, tamil nadu, karnataka, and kerala. it is called murkulu or janthukulu in andhra pradesh. it is also popular in countries with substantial presence of indian and sri lankan diaspora, including singapore, fiji, malaysia, and myanmar (burma). murukku, called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in burmese, is a common snack and is used as a topping for a regional dish called dawei mont di.other names of the dish include kannada: ಚಕ್ಕುಲಿ chakkuli, odisha: ଦାନ୍ତକଲି dantkali tamil: முறுக்கு murukku, marathi: चकली chakali, gujarati: ચકરી chakri, telugu: చక్రాలు chakralu, or జంతికలు jantikalu and konkani: chakri or chakkuli. murukku is typically made from rice flour and urad dal flour. chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour. it is the origin of the saying in tamil: பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம் ('toothless grandfather wants murukku'). it means someone wants something which they cannot use. (murukku is quite hard and is not recommended for people suffering from a toothache, or wearing braces since it is known to have broken both.)

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Main

Nakai

Freshwater river mussels

Side, Snack, Appetizer

Nama

Sea grapes, used in salads, with coconut milk, as a garnish

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Side, Snack, Appetizer

Palolo

Palola viridis, (or eunice viridis) commonly known as the palolo worm, samoan palolo worm, wawo or nyale, is a polychaeta species from the waters of some of the pacific islands, including samoa, vanuatu, and the islands of the malay archipelago (indonesia , timor-leste and the philippines ).

Main

Palusami

Laulau, otherwise known as lū in tonga, palusami in fiji and samoa and rukau in the cook islands, is a polynesian dish consisting of cooked taro leaves containing fillings such as pork, fish or coconut cream. in old hawaiʻi, laulau was assembled by taking a few leaves and placing a few pieces of fish and pork in the center. in modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad.in the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. when ready, all the laulau is placed in an underground oven, called an imu. hot rocks are placed on the dish and covered in banana leaves and buried again. a few hours later the laulau is ready to eat.

Side, Snack, Appetizer

Panipuri

Panipuri (originally named jalapatra from mahabharata times) (pānīpūrī ), phuchka (fuchka ), gupchup, golgappa, or pani ke patashe is a type of snack that originates from india, and is one of the most common street foods there.

Side, Snack, Appetizer

Papadum

A papadam or appalam is an indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. papad is typically served as an accompaniment to a meal in india, pakistan, bangladesh, nepal, sri lanka and the caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in sabjis.

Main

Parrotfish

Parrotfishes are a group of about 90 fish species regarded as a family (scaridae), or a subfamily (scarinae) of the wrasses. with about 95 species, this group's largest species richness is in the indo-pacific. they are found in coral reefs, rocky coasts, and seagrass beds, and can play a significant role in bioerosion.

Drink

passionfruit juice

Passiflora edulis, commonly known as passion fruit, is a vine species of passion flower native to southern brazil through paraguay and northern argentina. it is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit. the fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. the fruit is both eaten and juiced, the juice often added to other fruit juices to enhance aroma.

Main

Pawpaw curry

Green (unripe) papaya in coconut curry, serve with rice

Dessert, Sweet

Peda

Peda (pronounced [ˈpeːɽa]) or pera is a sweet dish hailing from the indian subcontinent. it originated from mathura, uttar pradesh, india. usually prepared in thick, semi-soft pieces, its main ingredients are khoa, sugar and traditional flavorings including cardamom seeds, pistachio nuts and saffron. its colour varies from a creamy white to a caramel colour. the word peda is also generically used to mean a sphere of any doughy substance such as flour or khoa. variant spellings and names for the dessert include pedha, penda (in gujarati) and pera. pedas originated in the city of mathura in the present-day uttar pradesh. the mathura peda is the characteristic variety from the city. from uttar pradesh, the peda spread to many parts of the indian subcontinent. thakur ram ratan singh of lucknow who migrated to dharwad (in the present-day karnataka) in the 1850s introduced pedas there. this distinct variety is now famous as the dharwad pedha. kandi peda from satara in maharashtra is another variety of peda. dood peda, made famous by the nandini milk co-operative in karnataka, is another popular variety. as with laddoos, pedas are sometimes used as prasadam in religious services.

Dessert, Sweet

Pineapple pie

Main

Poisson au gingembre

Ginger fish